The housewife's aid

Five pounds grapes, three pounds of sugar, two teaspoonfuls each of cinnamon and allspice, one-half teaspoonful of cloves. Pulp grapes, boil skins until tender. Cook pulp and strain through a sieve, add it to the skins, put in sugar, spices and vinegar to taste. Boil thoroughly and cool.—Mrs. L. Perry. CORN RELISH 1 dozen ears corn 1 bunch celery 14 dozen sweet bell peppers 1 cup sugar 1 pint vinegar 1 cup water 1 teaspoon dry mustard 1 tablespoon salt Boil everything together for twenty minutes, then seal in air tight jars——Mrs. Jack Skinner. CANNED CUCUMBER SALAD Take two dozen medium sized cucumbers sliced real thin without peeling, put in pan with tablespoon salt, pour boiling water over to cover, let stand 6 hours or over night, then rinse in cold water, and take 1 pint of water, 2 cups sugar, 2 or 3 bell peppers sliced thin, and let all come to a boil. Take and seal in airtight jars, put a slice of onion on top each jar.—Mrs. Jack Skinner. STRAWBERRY PRESERVES Wash berries in colander, allowing each measure to drain well. Stem and put on in preserving kettle. Cook slowly for 30 minutes without stirring. Then add measure for measure of sugar. Stir in lightly and cook 10 minutes longer. Strawberries cooked in this manner preserve their color.—Mrs. Chas. G. Cummings. ne: ICES AND ICE CREAM MARSHMALLOW ICE CREAM 1 pint of cream (whipped) 1 large cup of marshmallows 1 bottle of cherries 1 cup pecan meats Cut marshmallows fine and soak over night in the syrup from the cherries. When ready to freeze add whipped cream, cherries cut in halves and pecan meats. Add teaspoon vanilla.—Mrs. R. E. Copeland. GINGER ICE CREAM Three pints thin cream, one cup sugar, one-fourth pound Can- ‘ton ginger, one-fourth cup ginger syrup, three tablespoons cherry. Cut the ginger in small pieces, and mix with the other ingredients. Freeze, using one part rock salt to three parts finely crushed ice. BANANA CREAM 1 pint whole milk 2 eggs 2 oranges 2 cups sugar 1 pint cream 1 pint banana pulp % lemon ; 1 teaspoonful vanilla Just bring the milk to the boil, then stir in the well-beaten eggs, add the sugar and cook until smooth; then let cool and add the vanilla. Add the cream and pour into the freezer and partly freeze; then stir in the banana pulp, and the fruit juices and complete freezing. Serve in glasses with balls of banana rolled in lemon juice, and then in powdered sugar. CARAMEL ICE CREAM 8 cups heavy cream 2 whole eggs 2-8 cup caramelized sugar 4 teaspoonful salt 3 cups milk 1 tablespoonful vanilla 1 cup light brown sugar Scald the milk in a double-boiler; beat sugar and eggs together until light; add to the scalded milk and stir until the mixture thickens; add salt. While still warm add the caramelized sugar, brown the sugar, but be careful not to let it burn, and one-fourth a cup of boiling water. Turn into a freezer and partly freeze; then stir in the whipped cream, and complete freezing. Pack down in salt and ice and allow to stand a few hours before serving. A few fine-chopped nut meats improve this cream. GRAPE ICE CREAM 1 pint heavy cream 1 cup grape juice 1 tablespoonful gelatine 1 pint top milk 1 cup sugar Scald the milk, adding just a pinch of salt and the sugar; then stir in the gelatine, dissolved in a little cold water. Let cool, freeze, partly, and stir in the grape juice and the whipped cream. Freeze, and pack down in salt and ice and let stand one or two hours. ORANGE CREAM One quart of cream, juice of four oranges, and two lemons; fill up with water and sweeten to taste. Make for a gallon freezer. —Mrs. A. Mitchell. PINEAPPLE SHERBET