Mary Jane's cook book

Sugar, 1 cup. Lemons, 3. Water, 2 cups. Grated pineapple, 1 can. Ice water, 1 pint. Boil the sugar and water for 15 minutes, then add the strained juice of the lemons and the pineapple. Cool, strain (squeezing all juice from the pineapple), add the ice water and freeze until mushy, using equal parts of ice and salt in the freezer. GRAPE FRAPPE. Sugar, 1 cup. Grape juice, 1 cup. Water, 2 cups. Oranges, 4. Lemon juice, 4 tablespoons. Boil sugar and water 5 minutes, add grape juice, pulp and juice of the oranges and lemon juice. Freeze to a mush. TEA FRAPPE. Water, 1 quart. Oranges, 3. Tea, 4 teaspoons. Lemons, 2. Sugar, 1 cup. Grated pineapple, 1 can. Boil 1 pint of the water, pour over tea and let stand for 5 minutes. Strain and add the sugar and remaining water and boil for 5 minutes. Add grated rind and juice of the oranges, the juice of the lemons and the pineapple. Freeze and let stand for 3 hours to ripen. FROZEN PUDDING. Candied cherries, 14 pound. Sugar, 3 cups. Candied pineapple, y± pound. Salt, a pinch. Medford rum, 1-3 cup. Eggs, 3. Flour, 1 teaspoon. Milk, 3 cups. Cream, 1 pint, Chop fruit fine and soak over night in the rum. Mix flour, sugar, salt and eggs, well beaten. Pour over this the milk, which should be scalding hot. Cook in double boiler till it begins to thicken. Remove from fire and cool. When cold add cream, pour into freezer, and when partly frozen add soaked fruit and finish freezing. Let stand at least an hour to ripen. Mrs. H. B. C., East Boston. NESSELRODE PUDDING. Vanilla, 1 tablespoon. Milk, 2 cups. Walnuts, y2 cup. Egg yolks, 6. Candied cherries, 14 cup. Cream, 3 cups. Candied mixed fruits, 1/2 cup. Sugar, 1 cup. Heat milk in a double boiler. Beat egg yolks slightly, add sugar and pour slowly over them the hot milk. Return to double boiler and cook for 3 minutes, stirring constantly. Cool and add cream and flavoring, then cover and freeze. When partly frozen stir in chopped nuts and chopped fruits which have soaked in a little boiling water until soft, then drain. Finish freezing. FROZEN BANANA WHIP. Ripe bananas, 6. Granulated gelatine, V* table- Powdered sugar, 1/2 cup. spoon. Orange juice, 1/2 CUP- Boiling water, i/2 CUP- Whipped cream, 2 cups. Peel the bananas and rub them through a puree sieve, stir in the sugar and orange juice. "Dissolve the gelatine in the boiling water and strain it into the banana mixture. When it begins to stiffen add the whipped cream and turn it into a wet mold. Lay over it two thicknesses of waxed paper before putting on the cover. Prepare 2 parts of ice to 1 part of salt in the freezer, burv the mold in it and let stand for 4 hours. FROZEN RICE. Whipped cream, 1 pint. Cooked rice, 1 cup. Powdered sugar, 4 tablespoons. Salt. Orange extract. Add sugar to cream and fold cream into the rice, which has been seasoned with a pinch of salt. Flavor to taste and pack in salt and ice for 4 hours. TUTTI FRUTTI. Milk, 1 pint. Candied cherries, 1 cup. Sugar, 2 cups. Grated pineapple, y2 cup. Eggs, 2. Seeded raisins, 14 cup. Sifted flour, 1 tablespoon. Figs, 6. Granulated gelatine, 2 table- Pistachio nuts, y2 cup. spoons. Angelica, 2 tablespoons. Cream, 1 quart. Apricot cordial, 1 wineglass.