sses.

CHOCOLATE SAUCE FOR ICE CREAM

Mrs. E. Oliver

Two squares bitter chocolate; one cup hot water; one-half cup sugar; one
teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.

TEA SHERBET

Mrs. A. H. Wagoner

Make half a pint of Ceylon tea; after five minutes standing, drain off
the tea and put it aside until cold. Add one pint of grapejuice, half a
cupful of white sugar, and turn it into a freezer. When half frozen, put
in a dozen quartered Maraschino cherries, and continue to freeze until
the mixture is so stiff that the dasher will not turn. Pack for an hour
before using.

FRUIT SHERBET

One-half envelope Knox sparkling gelatine; one orange; one and one-half
cups sugar; one lemon; three cups rich milk. Grate the outside of both
orange and lemon. Squeeze out all the juice, add to this the sugar. When
ready to freeze, stir in the milk slowly to prevent curdling. Take part
of a cup of milk, add the gelatine. After standing five minutes, place
in a pan of water (hot) until dissolved, then stir into the rest of the
milk and fruit juice. Freeze. This makes a large allowance for five
persons.

APRICOT SHERBET

Miss Maude Higgins

One quart apricots; one quart milk; one pound sugar. Put fruit through
soup sieve. Then mix all together and freeze in ice cream freezer.

MILK SHERBET

Mrs. Harry Hankins

One and one-half quarts milk, one cup cream, one pint sugar. Partly
freeze. Add juice of three lemons and two oranges, whites of two eggs,
beaten stiff. Turn freezer slowly until frozen.

A DELICIOUS SHERBET

Whip one-half pint cream very stiff, sweeten with confectionery sugar;
set away to chill. Chop fine one large banana, one orange, one-half cup
English walnuts, one-half cup preserved pineapple, one-half large
marshmallow. Just before serving beat the fruit and nut mixture through
the cream and serve at once in sherbet cups with a cherry on top. Enough
for six persons.

MAPLE MOUSSE

Yolks four eggs beaten very light; heat one cup of maple syrup in double
boiler, when hot stir into the beaten yolks, and put back into double
boiler and cook until thick. When cold mix lightly with one pint of
cream whipped. Turn into mold and pack in ice and salt for four hours.

PEACH MOUSSE

Mrs. J. H. Shanley

Whip one pint of thick cream until it is fluffy; add one cupful of sugar
and one teaspoonful vanilla. Mash up a pint can of peaches and mix them
in with the cream. Pou