Miss Parloa's kitchen companion

Put the water, sugar, and half a dozen cracked peach stones in a stew-pan, and boil for a quarter of an hour ; then rub the peaches through a puree sieve, and strain the hot syrup on them. Stir well, and then cool. When cold, freeze. Apricots and pears may be frozen in the same way as peaches. Frozen Apples. Put two quarts of water and a pint of sugar on to boil in a large stew-pan. Boil for a quarter of an hour, and then add ten large tart apples, pared, quartered, and cored. Cook until the fruit will mash readily, — say about half an hour ; then break up with a spoon, and put away to cool. When cold, freeze like ice-cream. The mixture will be light and creamy when finished, and makes a pleasing and cheap dessert, for a change. But neither apples, peaches, nor apricots have character enough to afford satisfaction if served very frequently in this way. The juice of three oranges is a great improvement if added to the mixture before freezing. FROZEN RAW FRUITS. Any kind of soft ripe fruit may be frozen raw. These fruits are not to be frozen hard, so the time that they are kept in the freezer must not exceed two hours. The less sugar there is with the fruit, the quicker will it freeze. These fruits may be served at the beginning of a dinner or luncheon, or in the middle of a dinner, instead of a punch or sorbet. They are served also at the beginning of fashionable breakfasts. Frozen Watermelon. Cut a watermelon into long strips. Remove the seeds, and cut off the green rind. Now cut the pieces of melon into two-inch squares. Place these in a freezer, and pack in salt and ice. Let the fruit stand for about an hour, as it is not to be frozen solid. Serve heaped in a glass dish. The pieces of melon may be sprinkled with sugar and wine when they are put in the freezer. Frozen Cantaloupe. Wipe the melon, cut it in two lengthwise, and remove the seeds. Now cut the fruit into long strips. Sprinkle sugar and cinnamon on it, — one table-spoonful of cinnamon and six of sugar. Put these strips of fruit in'the freezer, and pack in salt and ice. Let the freezer stand for an hour and a half. Serve the cantaloupe on a napkin. The seasoning may be omitted. Frozen Oranges. Pare one dozen sweet Florida oranges. With a sharp knife, cut the fruit in thin slices, beginning at the stem end. Sprinkle over these one cupful of sugar. Put in the freezer, and keep packed in salt and ice two hours. Frozen Oranges and Bananas. Add three pared and thin-sliced bananas to one dozen pared and sliced oranges. Sprinkle a cupful of sugar over the fruit, and let it stand packed in salt and ice for two hours. Frozen Peaches. Pare and halve ripe peaches. Over two quarts sprinkle one cupful of sugar. Put in the freezer, and pack in salt and ice. Let them stand for two hours. Serve in a glass dish. Canned peaches and apricots may be frozen in the same manner. DESSERT FRUITS.