The housewife's aid

One can shredded pineapple, one cup (heaped) of sugar, one pint of water, one tablespoonful of gelatine; juice of one lemon, whites of three eggs. Boil sugar and water until scum rises, skim and pour up syrup. Having thoroughly dissolved the gelatine in some cold water, add the syrup to it gradually stirring until smooth then stir in the lemon juice and pineapple. Pour into the freezer and when it begins to harden add the well beaten whites of the eggs.—Mrs. B. W. Spilman. ORANGE-AND-PEACH SHERBET quart peach pulp pound sugar egg-whites cups strained orange juice pint water [SO Se eel cee bt Boil the water and sugar together for about twenty minutes, then let cool. Add the peach pulp, using nice, ripe, uncooked peaches that will mash fine, and the orange juice, and pour into freezer and freeze to a mushy consistency, then stir in the whipped egg-whites and continue freezing by packing down in ice and salt, but do not stir any more. PINEAPPLE-MINT SHERBET pint chopped pineapple mint leaves egg-whites cups sugar lemons Tw pp Oo KF cups boiling water 1 tablespoonful gelatine Place the mint leaves and the thin rind of the lemons in a cup or two of the water, and let simmer for about twenty minutes, then strain. Stir the gelatine dissolved in a fourth cup of water. Add the sugar and the remaining water and let boil to a syrup; add the lemon juice and let cool; just before freezing add egg-whites stiffly beaten; freeze and pack down in salt and ice. GINGER ICE Juice of twelve lemons and of three oranges, 6 cups of sugar, four quarts of water. Mix well until sugar is dissolved, add 12 ounces of preserved ginger cut fine. Let stand two hours and freeze. If ginger flavor is not strong enough add a little ginger tea. PINEAPPLE SNOW No. 2 One can of grated pineapple, six lemons, two oranges, onefourth box gelatine, one quart of milk. Dissolve gelatine in one pint of cold water. To this add juice of one lemon and one orange, and one pint of boiling water, then add grated pineapple. Sweeten to taste, put in the freezer and chill, then add one quart of milk. FROZEN PUDDING Two and one-half cups milk, one scant cup sugar, one-fourth teaspoon salt, two eggs, one cup heavy cream, one-fourth cup rum, candied cherries, pineapple and pears, canned peaches. Make a custard of the first four ingredients. Strain, add the cream and rum, and freeze. Decorate the bottom of a mould with candied cherries, and halves of peaches cooked in a syrup (made of half cup of sugar and quarter cup peach syrup), twenty minutes. Put in alternate layers of the frozen mixture, and the candied fruits cut in pieces and soaked in brandy for several hours. Cover, pack in salt and ice, and let stand two hours. COCOA ICE 1 pint water 1 cup heavy cream 1 teaspoonful vanilla 1 pint milk 6 tablespoonfuls cocoa (level) 6 tablespoonfuls sugar . Mix the cocoa and sugar; add a little of the water and mix to a paste, then add the remainder of the water. Bring to the boiling point and let boil two or three minutes; add the milk and bring to the boiling point again. Remove from the fire, and let cool. Flavor with the vanilla. Pour into a freezer and freeze to a mushy consistency; then stir in the cream, whipped stiff and sweetened with pulverized sugar to taste. Then freeze hard and pack. FRUIT FRAPPE One can of shredded pineapple, six oranges, peeled and shredded, three lemons, (shredded,) half bottle maraschino cherries, sugar to taste, three pints of water. This can be served as punch or slightly frozen and served in cups. FRUIT SHERBET Juice of 6 lemons 1 can of grated pineapple 6 bananas mashed fine Juice of 3 oranges Sweeten to taste, add 1 quart of water, freeze partly, then add 2 large cans of Libby’s unsweetened milk.—Mrs. Grace Kornegay. MINT SHERBET