The Common sense recipe book

Three pints cream, one pint milk, two ripe pineapples, two pounds sugar. Slice pineapples thin, scatter sugar over them, and let stand three hours. Cut or chop the fruit into the syrup, and strain through a bag of coarse lace. Beat gradually into the cream, and freeze. Remove a few bits of pineapple, and stir in cream when half frozen. Peach ice-cream made in the same way is delicious. VANILLA ICE: CREAM, Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla. Mix well and freeze. Another way.—Put milk and one cut vanilla bean on fire, and‘ boil slowly. Strain through a wire sieve, and when cold add cream and sugar, and freeze. HARPER'S Pork Sausages Benson’s Starch Has stood the test of 40 years, and still takes the lead. Manufactured only by The Edwardsburg Starch Co., Ltd. SUMMER DRINKS. HE No prettier nor more acceptable hospitality can be shown in hot days than to have some ice-cold delicately flavored liquid refreshment at hand, and the girl who shows herself an adept in the concoction of summer beverages may always be sure of a masculine following. Here are a few of the summer drinks that tend to bring surcease of sorrow: PINEAPPLE ICE. Take two ripe pineapples, one lemon, one quart’ of clarified sugar. Pare and grate the pineapples, and press the pulp through a sieve, reserving a small quantity of the pineapple to be finely sliced and added to the ice when half frozen. Stir the pulp into the clarified sugar and lemon juice, and freeze. When frozen add the whites of two eggs, beaten to a stiff snow, and mix with four tablespoons of powdered sugar; mix thoroughly into the ice with a wooden spatula, and set it away to harden. BLACK RASPBERRY ICE. Mix a quart of black raspberry juice, a pint of water and threequarters of a pound of sugar or a scanty pint of simple syrup; mix well, add the juice of one lemon, and freeze; when the ice is thoroughly frozen add the stiffly beaten whites of two eggs, in which has been stirred an ounce of powdered sugar, and stir the mass well from the bottom to make it smooth; then remove the beater, pack the can in ice and salt, and set aside to harden. Entrée Dishes, Ramikins, Soutflé -Dishes, [illustration: advertisement for A. T. Wiley & Co. crockery] Bakers, French Filter Coffee Pots. Proot China 10 per cent discount on mentioning this book. A, T. WILEY & CO, 1803 Notre Dame St. and 2341 St. Catherine St. R K &P Renaud, King & Patterson 652 Craig Street make all kinds of Furniture to order Furnitu re and from special designs. : ORANGE ICE. To four oranges and a lemon allow a pint and a half of clarified sugar or a pint of simple syrup; rub the rinds of the oranges with a few lumps of sugar, carefully avoiding the white portion underneath the yellow, and use these lumps in preparing the clarified sugar; add the juice of the oranges and the lemon to the sugar, and freeze as usual; when the ice is nearly frozen mix into it very thoroughly the well-beaten whites of two eggs and two ounces of sugar; then finish freezing; set aside to ripen and harden. CHERRY ICE. To a quart of clarified sugar allow a- quart of cherries, ~ Pit and mash the cherries, and mash a dozen of the kernels to a paste; add the paste to the cherries, strain all through a muslin bag, stir the juice into the clarified sugar, and freeze. ‘When properly frozen, add the whites of two eggs, well beaten with two ounces of sugar; mix thoroughly, and set the ice away until required to serve. EFFERVESCENT IMPERIAL WATER.