Apricot Ice Cream

1 can apricots,

1 pt. sugar,

1 qt. water,

1 pt. whipped cream.

Cut apricots in small pieces, add sugar and water and freeze. When half frozen add whipped cream.

Mrs. Milo Hills.

Bisque

(For six or eight,)

One pt. of rich cream beaten thoroughly; add one cupful of sugar, one-half pound walnuts chopped very fine and a little vanilla. Freeze without turning freezer. Should be packed from five to eight hours.

Mrs. F. D. McPherson, Santa/Cruz.

White Velvet Sherbet

6 lemons, 3 cupfuls sugar, 3 pts. milk. Mix lemon juice and sugar and add milk graduallv. Freeze.

Mrs. Milo Hills.

Sherbet

Rub the rind of three lemons into eight ounces of sugar, one pt. of cold water, the juice of three lemons and of two sweet oranges. Two or three times this quantity may be used. Freeze the same as ice cream.

Miss Perry, Monterey.

Lemon Sherbet

1 qt. water,

3lemons,

2oranges,

4small cupfuls of sugar, Whites of two eggs.

Mrs. J. F. Birlem, San Francisco.

Strawberry Sherbet

1 qt. of strawberries, 3 pts. of water, 3/4 lb. of sugar, Juice of one lemon. Mash berries to a smooth paste, add water and lemon juice; let stand three hours, then strain juice over sugar, add unbeaten whites of four eggs, stir well and freeze.

Mrs. Kate Kruger, Sacramento.

Peach Sherbet

For one-half gallon of sherbet take ten medium sized white peaches and mash through a colander. Add juice of two lemons, two cup-fuls sugar, the beaten whites of two eggs, and enough water to fill freezer. Freeze and let stand a half hour before serving.

Alice Ball, San Jose.

Pineapple Sherbet

One-half pt. can of pineapple or one large fresh pineapple, one small pt. sugar, one pt. water, one tablespoonful gelatine. Soak gelatine about two hours in sufficient water to cover it; cut the hearts and eyes from the pineapple, chip it fine; add to it the sugar and juice from the can; heat one-half the water and dissolve gelatine in it; stir this with cold water into the pineapple and freeze. It should be white and creamy.

Miss Perry, Monterey.

Pineapple Sherbet

One qt. water and one qt. sugar boiled twenty minutes. Add one pt. water and freeze partially. Then add whites of three eggs, juice of one pineapple and meat of one (contents of one can) chopped fine. Stir thoroughly and freeze until hard.

Mrs. G. B. Richmond.

Orange Sherbet

5 qts. of water,

4 lbs. granulated sugar,

4 beaten eggs,

Juice and grated rind of four oranges,

Juice of two lemons. Beat sugar and eggs together, then add water and grated rinds. Freeze like icecream. The strained juice of oranges and lemons should not be added until the mixture begins to freeze.

Mrs. A. A. Wetherill.

Raspberry Sherbet

2 baskets raspberries,

2 cupfuls water,

2 cupfuls sugar,

2 lemons (juice),

2 level teaspoonfuls Knox's gelatine,

2 eggs (whites). Make a syrup of the sugar and one cup water, and stir into this while yet hot, the gelatine that has been soaked in a little cold water. Set away to cool. Mash berries, pour over them the other cupful of water and press through a cheese cloth. Now add lemon juice and mix with the cool syrup. Lastly put in the well beaten whites of eggs, and the mixture is ready to be frozen.

Mrs. Irvin A. Ball, San Jose.