Orange Souffle

Boil two cups granulated sugar and one cup water until it threads. Add one pint orange juice and the juice of one lemon to syrup. Scald one cup cream, add beaten yolks of two eggs and when cool mix with the syrup. When ready to freeze add a cup of cream whipped. Freeze. Bess Bassett.

Orange Ice

Twelve large juicy oranges, one pound of sugar, one quart of water. Mrs. Ann Roberts.

Lemon Ice

Make a good strong lemonade. For about two quarts of lemonade take the whites of four eggs; beat to a stiff froth, add and freeze. Make the lemonade plenty sweet as the sweetness freezes out. Mrs. F. L. Moses.

Maple Bisque

To one cup maple syrup add yolks of four eggs. Cook till mixture thickens, stirring constantly, then remove and cool.

Beat two cups of cream till stiff, then add beaten whites of the eggs. Whip syrup till light, add cream and freeze.

Mrs. H. C. Morse.

Banana Float

To one quart of milk, which has come to a boil, add one cupful of sugar, yolk of two eggs well beaten, half scant cupful of corn starch mixed with milk, half teaspoonful vanilla; stir constantly until done. Before removing from the fire slice in three or four bananas; make a frosting of the two whites and put on the float. Mrs. W. C. Galloway.

Strawberry Floating Island

Put one pint of milk in a double boiler; separate four eggs, beat the whites to a very stiff froth, drop them by spoonfuls on the hot milk, allow them to remain but a moment, lift and stand them aside on a plate; beat the yolks with one-half cupful of sugar, add to the hot milk, cook for a moment being careful not to curdle, and turn out to cool. When cold cover the bottom of glass dish with strawberries, pour over the custard, heap the whites of the eggs over the surface, garnish with more berries and serve at once. Mrs. J. T. Mardock.

Date Sauce

Chop nice clean dates and boil with small quantity of water until very soft. Rub through sieve to remove the stones: thin slightly with hot water, add a little lemon juice and boil a moment longer. This is an excellent dressing for dishes which require sweetening. Mrs. C. W. Dryden.

Hot Chocolate Sauce For Ice Cream

Boil together one cup water, half cup sugar and a little cinnamon, add four tablespoonfuls grated chocolate dissolved in a gill of milk, into which a small tablespoonful of corn-starch has been stirred. Add half a gill of water, boil for five minutes, stirring constantly. Flavor with one teaspoonful vanilla and serve at table, hot, poured over vanilla ice cream.

Mrs. Rose W. Church.

Frozen Salad

Four pints cream or rich milk, three pints water, two and one-half pints sugar, whites of five eggs, flavoring. One tablespoon gelatine well dissolved, boil sugar till all dissolves, add milk, gelatine, water, eggs, flavoring. Seven oranges cut in small pieces, one box of cocoanut, strawberries or any other fruit wanted. Pack freezer well in finely chopped ice and salt. Add mixture and freeze quickly. Mrs. A. K. Philleo.

Cranberry Slush

Two quarts cranberries cooked until soft, then put through sieve, add one pint water, juice of two lemons, three cups sugar, freeze and serve with meat course.

Bess V. Sponsler.

Mrs. M. E. Wharton.

Dessert

One quart tart apples finely chopped, one teacup English walnuts, one teacup rich cream. Beat cream and add apples and walnuts, also flavoring. Serve immediately or keep in very cool place until served. Mrs. Chris. Thede.

Dessert

Take one package of jello, any flavoring. Use amount of water called for on package and add one cup or more English walnuts left in halves. Let jello get almost cold before adding nuts. Serve. Mrs. Chris. Thede.