"An't please your honor," quoth the peasant, "This sauce dessert is very pleasant. - Pope.

Chocolate Custard

Put one quart of milk over the fire and when it reaches the boiling point add one cupful of sugar ,and four tablespoonfuls of grated chocolate. Boil gently five minutes and add the beaten yolks of six eggs gradually, stirring constantly. Do not let boil. As soon as well thickened, remove from the fire. When nearly cold add vanilla to taste. Beat briskly one minute and pour into custard cups. Whip the whites to a froth with powdered sugar and heap some on each cup and put a piece of bright colored jelly on top. Mrs. Frank Irvin.

Frozen Custard

Beat the yolks of four eggs until creamy, pour into them two quarts of scalding milk, add two cupfuls of sugar; return to the fire and stir just a minute; add one-fourth of an ounce of gelatine that has been soaking one-half hour in half cup of cold water; strain and flavor. When perfectly cold, freeze.

Mrs. Nellie Graham.

Pineapple Cream

Beat one pint of cream to a froth, stir in three-fourths cupful powdered sugar and one cupful grated pineapple. Pour half cupful of boiling water on one-third package of gelatine; strain this into cream; begin at once to stir from the bottom, and stir until it thickens. Bernice Lorimer Blake.

Pineapple Water Ice

One pineapple, one and one-fourth pounds of sugar, one quart of water, juice of two lemons. Boil sugar and water together five minutes; when cool add the grated pineapple and lemon juice; then freeze. Mrs. Nannie Love Emrick.

One quart of sweet cream, whites of three eggs, one cupful of white sugar, one tablespoonful of flavoring. Beat cream and whites of eggs each to a froth; then beat all together and freeze. Mrs. A. F. McKee.

Vanilla Ice Cream

Use one-half gallon of cream, one-half gallon of milk; dissolve one and one-fourth pounds of sugar granulated (or one and one-half pounds of pulverized) ; add four teaspoons of vanilla. Martha Bay.

Banana Ice Cream

One pint of cream, one pint of milk, one-half pound of sugar, yolks of three eggs, four bananas. Scald the milk and add the beaten yolks and sugar; stir until it thickens. When cool add the cream and bananas which should be mashed through a colander. Freeze at once.

Mrs. Nannie Love Emrick.

Banana Ice Cream

Eight bananas, one quart of cream and one-half pound of sugar. Pare and mash the bananas, put one pint of the cream on to boil in a double boiler, when hot, add the sugar, stir until dissolved and stand aside to cool. Beat and stir the bananas to a smooth paste, and add them to the cream and sugar, then add the remaining pint of cream and turn into the freezer and freeze. Mabel Bigelow Ramsey.

Maple Ice Cream

One cup milk, one coffee cup maple syrup, one quart cream, yolks of two eggs. Heat milk scalding hot and cool, then add it to the yolks of eggs beaten very light with the maple syrup. Put in double boiler and scald thoroughly. Add the cream and freeze. The whites of eggs may be used or not.

Mrs. Victor H. Bassett.

The day before you wish to make the ice cream boil three pints of cream; break ten eggs and put the yolks into a bowl, beat well and sweeten with one cupful of granulated sugar; when the cream has reached the boiling point pour at once into the bowl over the yolks of the eggs. Stand in a cool place until the following day. Mash one quart of peaches through the colander, sweetened to taste, and put in the custard prepared the day before. Flavor with two teaspoonfuls of vanilla, freeze. Mrs. Nellie Graham.