Luncheons, breakfasts, simple dinners and carving

Fruit Ice Cream — Make the same way, only put sugar on the fruit, let stand a while, then mash it through a sieve and then add to the cream. In all these creams you can use half milk. In adding milk use the whites of three eggs to the gallon. When the cream is half frozen open the freezer and add the beaten whites, stir down from the sides and finish freezing. Frozen Fruit — Make a plain cream. When nearly frozen, add chopped fruit, candy, citron, raisins and figs. Finish freezing. Serve with whipped cream. (This is a delicious dish.) Sherbets — To one can of pineapple use one quart of water, one tablespoonful of gelatine and one lemon. Sweeten to taste, strain and freeze. When half frozen add the beaten whites of two eggs. Many use some cream as well as wiater, but we do not. Note — All fruit sherbets are made the same way. In making lemon sherbets use three lemons to one quart of water, letting the rinds stand in the water a short while. Tea and Coffee — Always use boiling water for both. Allow one teaspoonful of tea for each person and one to the pot. A French dripper should be used for coffee. If you use a common pot, use egg shells or the white of an egg to settle the coffee. Note — Always use fresh boiling water for coffee and tea. Be sure to wash and rinse the tea kettle every morning, and do not let the water boil over a minute for the tea or coffee. When water boils too long it becomes flat and spoils the flavor of the tea and coffee. Mayonnaise Dressing — Put the yolks of three eggs in a soup plate. Have olive oil cold, beat in drop at a time with a silver fork. When nearly a cup of oil has been used or beaten in add a little salt, a little red pepper and one-half teaspoon of mustard, two tablespoons of vinegar. Beat well and add a little lemon juice. This dressing will keep a long time on ice. The yolks of hard boiled eggs can be used instead of raw eggs. Mash them fine before mixing with the oil. Boiled Dressing for Salads — One cup of vinegar, butter half the size of an egg, yolks of three eggs, one teaspoonful of mustard, one of salt, one-half of red pepper. Mix well, put on the fire and let boil a few minutes, take off and let cool. When cold, stir in onehalf cup of rich cream and add one tablespoon of sugar. Many beat in some olive oil. This dressing is excellent and can be used for salads. For slaw and potato salad it is very nice. Chicken Salad — Boil the chicken tender and cut up in fine pieces. Then cut up the celery into small pieces. Chopped cabbage will do if you have no celery. Use one-third chicken and two-thirds celery or cabbage. Mix well and add the dressing. Mayonnaise is the best for chicken salad, but many people do not like olive oil. Serve on lettuce, or you may garnish with hard boiled eggs. Lobster salad or veal salad is made the same as chicken salad. Lettuce and Raw Tomatoes — Put the lettuce on a flat dish after it has been well washed. Put the tomatoes in hot water so as to remove the skins easily, but do not let them stand in the water. Slice the tomatoes on the lettuce and put dressing on top. Serve in a course with bread and butter. Meat Balls — Take pieces of cold meat, grind or chop fine. Use one-third potatoes to two-thirds meat, season to taste. Make out in small cakes, roll in flour and fry.