BISQUE ICE-CREAM.

Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of macaroons in a moderate oven; cool, and roll to a fine powder; stir into the cream, and when cold, freeze.

LEMON SHERBERT. MRS. G. H. WRIGHT.

To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.

LEMON ICE. MRS. H. T. VAN FLEET.

To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen.

APRICOT ICE. ALICE FAIRFIELD.

Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lemon ice.

ORANGE SHERBERT. M. E. BEALE.

One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze.

CONFECTIONS

"Sweet meats, messengers of strong prevailment in an unhardened youth."

--SHAKESPEARE.

TO BLANCH ALMONDS.

Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to preserve the color.

For salted almonds, prepare as above; put into a dripping pan with some lumps of b.u.t.ter; set into a moderate oven until nicely browned.

Sprinkle over them some salt, and toss until thoroughly mixed.

Peanuts may be prepared in same manner.

CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.

Two pounds x.x.xX confectioners' sugar, one-fourth pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small b.a.l.l.s; let stand one-half hour; then dip into the chocolate, prepared thus: One-half cake Bakers chocolate (grated fine), two tablespoonfuls b.u.t.ter. Warm the b.u.t.ter; mix in the chocolate. When cool, dip the creams in, and set on a b.u.t.tered plate to harden.

VANILLA TAFFY. MRS. EDWARD E. POWERS.

Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.

DANDY TAFFY. MIRIAM DE WOLFE.

Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into b.u.t.tered tins.

CHOCOLATE CARAMELS. MRS. NED THATCHER.

One cup of sweet milk, two cups of brown sugar, two cups of mola.s.ses, one pint of water, a tablespoon of b.u.t.ter. Flavor to taste. Two ounces of chocolate just before taking from the fire.

MOLa.s.sES CANDY. MRS. DR. FISHER.

Take one quart of mola.s.ses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a little warm water; stir until well mixed. Pour into b.u.t.tered pans.

Pull part until white, and make into sticks. In the remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts.

COCOANUT DROPS. MRS. DR. FISHER.

Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose.

Mix as thick as can be stirred. Make in b.a.l.l.s, putting them about one inch apart on paper on baking tins. Put into a quick oven; take out when they begin to look yellow.

b.u.t.tER SCOTCH. MRS. EDWARD E. POWERS.

Two cups brown sugar, two cups mola.s.ses, two tablespoonfuls b.u.t.ter, two tablespoonfuls vinegar. Boil until it threads; then pour into shallow pans to harden.

PICKLES.

"Peter Piper picked a peck of pickled peppers."

--MOTHER GOOSE.