The Landmarks club cook book

Heat one cupful maple syrup in a double boiler, then add the yolks of four eggs, well beaten, and stir until thick. When cold, add one quart of whipped cream and set in the freezer. Pack with ice and salt, and let it stand three or four hours. Do not turn the freezer. Mrs. L. A. Grant. desserts. MAPLE PARFAIT. Beat the yolks of six eggs until light ; add three and a quarter cupfuls of maple syrup. Place the mixture on the stove and stir constantly until the eggs have thickened enough to make a thick coating on a spoon. Turn it into a bowl and beat until it is cold. It will then be very light. When thoroughly cold add one pint of cream whipped to a stiff froth. Stir lightly together. Turn the mixture into a mold holding three pints, and keep in ice for four hours. Mrs. Bonsall. AMERICAN SHERBET. Secure some tin molds to imitate high-shaped wineglasses ; fill them with cold, pure water; close them securely, and pack them in pounded ice. In the meantime mix in equal quantities some fruit syrup, wine and orange or lemon juice. Almost any kind of fruit syrup may be used. Pour the mixture into a freezing pot, and work it well until frozen. The sherbet must not be frozen too firmly, yet it must be consistent enough to be piled up in pyramids in the ice glasses. When the water has frozen enough to take the form of the molds, turn it out carefully, drain out any liquid that has not frozen, and fill up the ice glasses with the frozen syrup, piling it up high. Stand the glasses on a fancy dish and pass them around. If desired, the water may be colored before being frozen in the molds, and a different color may be used in almost every mold. This will have a very pretty effect when served. Mrs. M. J. Connell. GINGER SHERBET. One quart of water, one pint of sugar, juice of two lemons, whites of two eggs, four good sized pieces of peeled ginger, two tablespoonfuls of whisky. Make a syrup of the water and sugar. When it cools, add the lemon juice, the ginger cut very fine, and the whisky; put into the freezer. When partly frozen, add the beaten whites of the eggs and finish freezing. Mrs. Prank W. King. lemon sherbet. Boil one quart of milk, with one pound of sugar. When cool, put in the freezer arid half freeze. Have ready the juice of five lemons and whites of three eggs beaten to a froth. Add a little sugar to the lemon juice. Add this mixture to the half frozen milk, and freeze solid. Mrs. George B. Sentek. PINEAPPLE SI-IERBET. One can grated pineapple, three pints water, one quart sugar, one glass lemon juice, whites of two eggs well beaten. Boil pineapple, sugar and water for twenty minutes. When cold, add lemon juice and whites of eggs, and freeze. J. P. W., Santa Barbara. APPLE IN JELLY. Halve the apples, taking pains in coring not to break ; cook quickly in boiling water, sugar, a few drops of lemon juice and peel. When cooked, remove carefully to a dish, filling the hollows with either currant or raspberry jelly. Cook the liquor with wine and sugar until it forms a jelly; pour over apples. Serve cold. Mrs. Mary J. Schallert. BANANA CREAM.