This will serve four persons.

PEACH

12 ripe or canned peaches 4 peach kernels 1/2 pint of water 2 half pint cans of unsweetened condensed milk 1/2 pound of sugar

Put the sugar, water and peach kernels over the fire; stir until the sugar is dissolved, and boil three minutes. Pare the peaches and press them through a colander, add to them the strained syrup. When cold, turn the mixture into the freezer and turn the crank slowly until partly frozen; add the milk, and continue the freezing.

Omit the water and use less sugar with canned peaches.

This will serve ten persons.

ORANGE, No. 1

1 full pint of orange juice 2/3 cupful of sugar 1/2 pint can of condensed milk Grated yellow rind of two oranges

Grate the rinds into the sugar, add milk and enough water to rinse cans.

When sugar is dissolved, stand it in a cold place. Put orange juice in the freezer and freeze it quite hard; add sweetened milk, and freeze again quickly.

This will serve four persons.

ORANGE, No. 2

Freeze a full quart of orange juice. When quite hard, add a can of sweetened condensed milk, freeze it again, and serve at once.

This is very nice and will serve eight persons.

ORANGE GELATIN CREAM

1/2 pint of orange juice 1 package of orange Jello 1/2 pound of sugar 1 pint can of unsweetened condensed milk 1/2 pint of water

Add the grated yellow rind of two oranges to the Jello; add the sugar and the water, boiling. Stir until the sugar and Jello are dissolved, add the orange juice, and when the mixture is cold, put it in the freezer and stir slowly until it begins to freeze. Add the condensed milk, and continue the freezing.

This is nice served in tall gla.s.ses, with the beaten whites of the eggs made into a meringue and heaped on top.

In this way it will serve eight persons.

SOUR SOP

1 large sour sop 1/4 pound of sugar 1/2 pint can of unsweetened condensed milk 4 tablespoonfuls of boiling water Juice of one lime

Squeeze the sour sop, which should measure nearly one quart; add the sugar melted in the water with the lime juice and milk, and freeze slowly.

This will serve ten persons.

FROZEN PUDDINGS AND DESSERTS

ALASKA BAKE

Make a vanilla ice cream, one or two quarts, as the occasion demands. When the ice cream is frozen, pack it in a brick mold, cover each side of the mold with letter paper and fasten the bottom and lid. Wrap the whole in wax paper and pack it in salt and ice; freeze for at least two hours before serving time. At serving time, make a meringue from the whites of six eggs beaten to a froth; add six tablespoonfuls of sifted powdered sugar and beat until fine and dry. Turn the ice cream from the mold, place it on a serving platter, and stand the platter on a steak board or an ordinary thick plank.

Cover the mold with the meringue pressed through a star tube in a pastry bag, or spread it all over the ice cream as you would ice a cake. Decorate the top quickly, and dust it thickly with powdered sugar; stand it under the gas burners in a gas broiler or on the grate in a hot coal or wood oven until it is lightly browned, and send it quickly to the table. There is no danger of the ice cream melting if you will protect the under side of the plate. The meringue acts as a nonconductor for the upper part.

A two quart mold with meringue will serve ten persons.

ALEXANDER BOMB

1 pint of cream 1 pint of milk 4 eggs 4 tart apples 1 pint of water 1 gla.s.sful of orange blossoms water 1 winegla.s.sful of curacao 1 pound of sugar Juice of one lemon

Peel, core and quarter the apples; put them in a saucepan with the grated yellow rind of the lemon, half the sugar and all the water; boil until tender, and add the juice of the lemon; rub the apples through a sieve.

When cold, freeze. Whip the cream. Beat the eggs and the remaining sugar and add them to the milk, hot; stir until the mixture thickens, take from the fire, and, when cold, add the orange blossoms water and the Curacao; freeze in another freezer. Divide the whipped cream, and stir one-half into the first and one-half into the other mixture. Line a melon mold with the custard mixture, fill the centre s.p.a.ce with the frozen apples, and cover over another layer of the custard; put over a sheet of letter paper and put on the lid. Bind the seam with a strip of muslin dipped in paraffin or suet, and pack the mold in salt and ice; freeze for at least two hours.

Serve plain, or it may be garnished with whipped cream.

This will serve twelve persons.

BISCUITS AMERICANA

1 quart of cream 1/2 pound of sugar 1/4 pound of Jordan almonds 1 teaspoonful of almond extract 1 teaspoonful of vanilla Yolks of six eggs Grated rind of one lemon

Put half the cream in a double boiler over the fire, and, when hot, add the yolks of the eggs and sugar, beaten until very, very light; add all the flavoring, and stand aside until very cold; when cold, freeze in an ordinary freezer. Whip the remaining pint of cream, add one-half of it to the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop the almonds. Put them in the oven and shake constantly until they are a golden brown. At serving time, fill the frozen mixture quickly into paper cases; have the remaining whipped cream in a pastry bag with star tube, make a little rosette on the top of each case, dust thickly with the chopped almonds, and send to the table.

This will fill twelve cases of ordinary size.

BISCUITS GLACeS

1 pint of cream 3/4 pound of sugar 1 pint of water 1 gill of sherry 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of six eggs

Put the sugar and water in a saucepan over the fire and stir until the sugar is dissolved; wipe down the sides of the pan, and boil until the syrup spins a heavy thread or makes a soft ball when dropped into cold water. Beat the yolks of the eggs to a cream, add them to the boiling syrup, and with an egg beater whisk over the fire until you have a custard-like mixture that will thickly coat a knife blade; strain through a sieve into a bowl, and whisk until the mixture is stiff and cold. It should look like a very light sponge cake batter. Add the flavoring. Whip the cream and stir it carefully into the mixture. Fill the mixture into paper cases or individual dishes, stand them in a freezing cave or in a tin bucket that is well packed in salt and ice, cover and freeze for at least four or five hours.

If you do not have a freezing cave, pack a good sized tin kettle in a small tub or water bucket. The kettle must have a tight fitting lid. Stand your cases or molds on the bottom of the tin kettle, which is packed in salt and ice. Put on top a sheet of letter paper, on top of this another other layer of molds or cases, and so continue until you have the kettle filled. Put the lid on the kettle and cover with salt and ice. Make sure that you have a hole half-way up in the packing bucket or tub, so that there is no danger of salt water overflowing the kettle. This is a homely but very good freezing cave.

At serving time, dust the tops of the biscuits with grated macaroons or chopped almonds, dish on paper mats, and send to the table.

This will fill fifteen biscuit cases.

BISCUITS a la MARIE