This will fill nine chocolate cups.

FROZEN PINEAPPLE

2 large pineapples 1 quart of water 1 pound of sugar Juice of one lemon

Peel the pineapples and grate them. Add the sugar to the water, stir until the sugar is dissolved, boil five minutes and cool; add the pineapple and lemon juice, and freeze, turning the freezer slowly.

This will serve eight or ten persons.

FROZEN COFFEE

1 quart of cold water 1/2 pound of sugar 6 heaping tablespoonfuls of finely ground coffee 1/2 pint of cream

Put the coffee and the water in a double boiler over the fire, and let the water in the surrounding boiler boil for at least twenty minutes after it begins to boil. Strain through two thicknesses of cheese cloth, add the sugar, stir until the sugar is dissolved, and stand aside until very cold.

Add the cream and the unbeaten white of one egg. Freeze, turning the freezer slowly. This should be the consistency of a soft mush and very light.

Serve in coffee cups, either plain or with whipped cream on top.

This will serve six persons,

FROZEN PEACHES, No. 1

2 pounds of very ripe peaches 6 peach kernels 1 pint of water 1/2 pound of sugar Juice of one lemon

Crack the kernels, chop them fine, add them to the sugar, add the water, and boil five minutes; strain and stand aside to cool. Pare the peaches, press them through a colander, add them to the cold syrup, turn into the freezer, and stir slowly until the mixture is frozen. If the peaches are colorless, add a few drops of cochineal before freezing.

This will serve eight persons.

FROZEN PEACHES, No. 2

1 quart of peach pulp 1 pint of cream 3/4 pound of sugar Juice of one lemon

Add the lemon juice to the peach pulp, add the sugar, and stand aside, stirring every now and then until the sugar is dissolved. Freeze the mixture, stirring slowly; when frozen, remove the dasher, and fold in the cream whipped to a stiff froth.

This is one of the nicest ices for afternoon or evening collations.

This will serve eight persons; in stem gla.s.ses, ten persons.

FROZEN RASPBERRIES

1 quart of raspberries 3/4 pound of sugar 1 pint of water Juice of one lemon

Add the sugar and the lemon juice to the berries, mash them with a potato masher. Let them stand one hour, add the water, and freeze.

This will serve eight persons.

FROZEN WATERMELON

Sc.r.a.pe the centre from a very ripe watermelon, chop quickly and press through a colander. To each pint of this juice, add a half cupful of sugar and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve in gla.s.ses. One pint will fill three stem gla.s.ses.

FROZEN STRAWBERRIES

1 quart of very ripe strawberries 1 pound of sugar 1 pint of water Juice of one lemon

Add the sugar and lemon juice to the berries, let them stand one hour. Mash the berries through a colander, add the water, and freeze, turning the dasher constantly but very slowly.

This will serve eight persons.

FRAPPe

A frappe is nothing more nor less than a water ice partly frozen. For instance, Cafe Frappe is a partly frozen coffee. The mixture looks like wet snow. A Champagne Frappe is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen.

PARFAIT

A parfait is a dessert made from frozen whipped cream, sweetened and flavored. An old fashioned parfait was not frozen in an ice cream freezer; the mixture was packed at once into a mold, the mold packed in salt and ice to freeze for two or three hours. To be perfect, the mixture must be frozen on the outside to the depth of one and a half to two inches, with a soft centre. The quick parfait given under frozen desserts is now in general use.

MOUSSE

A mousse is a parfait frozen to the centre. These mixtures are not smooth like ice cream, but are frozen in crystals and to be exactly correct, should look like moss when cut.

BURNT ALMOND MOUSSE

1/4 pound of Jordan almonds 2 ounces of almond paste 2/3 cupful of powdered sugar 1 pint of thick cream 1 teaspoonful of almond extract

Whip the cream to a very stiff froth. Blanch, toast and grind the almonds, putting them through an ordinary meat grinder; rub them with the almond paste, adding the extract and about two tablespoonfuls of water or sherry.

Sprinkle the sugar over the whipped cream, and then fold in the nut mixture. Pack at once into a mold, put on the lid, fasten the seam with a strip of muslin dipped in paraffin or melted suet, and pack in coa.r.s.e salt and ice to freeze for two or three hours.

Serve plain or dusted with chopped almonds.

This will serve six persons.

COFFEE MOUSSE