Cold dishes for hot weather

over them a quart of boiling water ; allow them to stand only long enough to loosen the skins. Throw off the water and rub off the skins ; cut into small pieces ; cover them with half a pound of powdered sugar, and set aside in a cool place for half an hour. Pass through a hair sieve, adding a quart of water. If not sweet enough, add more sugar; if too sweet, a little lemon-juice. PINEAPPLE ICE Grate 1 good-sized pineapple or 2 small ones; add to the grated pine 3 pints of water, half a pound of sugar, and if the pine is very sweet the strained juice of 1 or 2 lemons. Strain through a cloth, and freeze. STRAWBERRY ICE Pick 3 pints of ripe berries ; crush them with a silver fork, and cover with a pound of powdered sugar. Set aside in a cool place for half an hour, then add to the fruit 3 pints of water. Pass through a fine hair sieve or cloth, and just before freezing add a pint of picked berries. WATERMELON ICE Take the meat of a large ripe melon and mash it with a fork. Add to it a pint of water, a half-pound of sugar, the strained juice of a lemon, and half a teaspoonful of powdered cinnamon. Pass through a cloth, and freeze. If not sweet enough, add more sugar. Cakes and Biscuits ALMOND CAKE Beat to a cream half a pound of butter; add half a pound of powdered sugar, half a pound of currants, 4 well-beaten Qggs, and sift in 4 ounces of powdered rice and 6 ounces of flour; butter a tin and fill with alternate layers of the paste and of the following icing : Pound to a paste one-quarter ounce of bitter and half a pound of sweet almonds; mix with the whites of 2 eggs and a little powdered sugar. The last layer should be of cake mixture ; bake in a moderate oven. CHERRY CAKE Beat 4 eggs, and add 4 ounces of sugar and 6 ounces of flour ; melt 4 ounces of but- ter over the fire, taking care that it is not too hot; add it to the mixture, stir in 4 ounces of preserved cherries cut in halves, and 1 teaspoon ful of baking-powder; pour into a buttered tin and bake for about an hour. DATE CAKE Take 2 cupfuls of brown sugar, 1 cupful of molasses, 1 cupful of butter, half a cupful of sweet wine, half a cupful of milk, 3 eggs, 1 teaspoonful of cinnamon, 1 teaspoonful of cloves, a little nutmeg, 1 teaspoonful of soda, 1 pound of dates stoned and chopped, and enough flour to mix to a paste. Bake in a moderate oven. NIJT CAKE Take 2 tablespoonfuls of butter, 2 cups of sugar, 2 beaten eggs, 1 cup of milk, 3 cups of flour, 1 teaspoonful of baking-powder, 1 pint of mixed nuts, blanched and chopped ; flavor with vanilla. Put in a buttered tin and bake in a moderate oven. PRINCESS CAKE Take 6 eggs, half a pound of sugar, a quarter of a pound of pounded almonds, 6 ounces beaten butter, 6 ounces of flour, 2 tablespoonf uls of cream, and 1 tablespoonf ul of liqueur. Beat up the eggs with the sugar in a porcelain pot, set over a moderate fire, and continue beating ; add the other ingredients one by one ; stir in a cupful of stoned cherries. Take up from the fire, beat a little while, and bake in a well-buttered mould in a moderate oven. EICE CAKE Mix half a pound of sifted rice flour with half a pound of powdered sugar; add 6 wellbeaten eggs; season with a little orangeflower water and a drop or two of essence of lemon. Beat the whole for twenty minutes, and bake in a quick oven. SAVOY CAKE Take 10 eggs, 1 pound of sugar, threequarters of a pound of flour, the grated rind of a lemon, and a drop or two of essence of lemon. Beat the whites and the yolks separately ; add to the yolks the sugar, and mix with the whites ; stir in the flour, and put in the mould. Bake in a moderate oven for about an hour and a quarter. SPONGE-CAKE