Luncheons

Put four squares of unsweetened chocolate into a saucepan. Set the saucepan into a second one containing hot water, let the chocolate melt on the dry pan, then remove it and stir in first a cupful of sugar and then half a cupful of hot water. Return it to the fire and stir until the sugar is dissolved and the mixture is smooth, then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers. Do not let it cook any farther, but keep the pan in hot water until ready to serve, then turn it into a hot sauce-dish. It will harden and form a crust when turned over the cream. It is essential to prepare it exactly as directed. If the chocolate is not first melted on a dry pan it will be grainy, and if the water is added first it will harden. HOT MAPLE SAUCE FOR ICE CREAM Mix half a cupful of cream with two cupfuls of maple syrup and let it cook without stirring until it threads, or a little dropped into water can be taken up and rolled into a soft ball between the fingers. Do not let it cook any farther, but set the pan in hot water and keep it warm until the moment of serving. STRAWBERRY ICE CREAM 1 pint of milk, 1 pint of cream, 1 pound of sugar, 1 quart of strawberries, or of strawberries and raspberries mixed. Mix the crushed berries with half of the sugar and let them stand for several hours, then squeeze out the juice. Scald the milk with the other half of the sugar, let it cool, half freeze it, then add the cream and the fruit juice and finish the freezing. MELON ICE CREAM 1 pint of milk, 1 pint of cream, 1-J pints of lemon juice, 2-J cupfuls of sugar. Scrape out the soft center of a muskmelon, press it through a colander, add half the sugar to it, and let it stand several hours, then strain out the juice. Scald the milk with the other half of the sugar, let it cool, mix in the cream and half freeze it, then add the melon juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream. PEACH ICE CREAM 1 pint of milk, 1 pint of cream, li pints of peach pulp, 2^ cupfuls of sugar. Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander. Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing. WATEE-ICES Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture. Syrup from preserve-jars, diluted to the right degree, makes good water-ice. AVater-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes. LEMON ICE Juice of four large lemons, Juice of one orange, 2| cupfuls of sugar. Boil the sugar and water for ten minutes, then add the fruit juiae, strain it, and when it is cold freeze it. ORANGE ICE 1| cupfuls of orange juice, Juice of 1 lemon, 2^ cupfuls of sugar, 1 cupful of water. Boil the sugar and water for ten minutes, add the fruit juice, strain it, and when it is cold freeze it. STRAWBERRY ICE 1^ cupfuls of strawberry juice, 2 cupfuls of sugar, 1 quart of water. Crush the berries and let them stand in part of the sugar for two to three hours, then strain out the juice. Boil the water with the rest of the sugar for ten minutes, add the fruit juice, and when it is cold freeze it by turning the crank for five minutes, then stopping for five minutes, and so on until it is frozen. Serve in individual glasses. APRICOT ICE