The Monmouth Baptist ladies' cook book

One pint almonds blanched, and one pint chestnuts blanched, and pounded into a paste ; one pint cream, one pint pineapple, ten yolks of eggs, one-half pound candied fruit, one tablespoon of vanilla, one pint water, one pint sugar. Boil sugar, water and pineapple juice twenty minutes. Beat yolks and stir into this. Put the pan in which this mixture is into boiling water, beat until it thickens. Place in a pan of cold water, beat ten minutes, mix with cream, rub through a sieve. Add fruit and pineapple, cut fine. Mix all together. Add one-half teaspoon salt, vanilla. Freeze like ice cream. PINEAPPLE FLUFF. Mrs. I. E. Burtnette, Joy, 111. One cup grated pineapple, one-half cup chopped walnuts, one-quarter pound marshmallows, onehalf pint whiped cream. Cut marshmallows into quarters, mix with nuts and pineapple. Whip cream, add half to above. Mix thoroughly. Heap remainder of cream on top. Dot with candied cherries. PINEAPPLE TAPIOCA. Mrs. Blanche Wells Clark Pittsburg. Soak one cup of tapioca over night in plenty of water. Drain off water. Add half cup water and half the juice of a can of pineapple, and the juice of two lemons. Let cook until clear; add one and one-half cups sugar and the pineapple. Let come to boiling point, then add whites of three eggs, well beaten. GREENGAGE SHERBET. Mrs. Silas Porter, Topeka, Kas. One quart can of greengage plums, one quart water, one pint sugar, one pint cream. Put water and sugar together on the stove and let come to a boil. After cooling add the plums, which have been pitted; put in the freezer and when nearly frozen add the cream which has been whipped, then finish freezing and pack. LEMON SHERBET. Miss Alice Duer. One quart new milk, one pound sugar, five lemons, three eggs. Boil the milk with the lemon rinds, add the sugar, and when cold put in freezer and partly freeze. Then add juice of five lemons, slightly sweetened, and the whites of three eggs beaten stiff. Freeze hard. LEMON SHERBET. Mrs. H. R. MonV,. To two quarts of rich milk add the juice of four lemons and two cups of sugar. Freeze smooth. MILK SHERBET. Use above recipe, with either lemon juice or juice from a can of pineapple, adding* juice after milk is partly frozen. FROZEN PUDDING. Mrs. L. Marks. Two cups granulated sugar, two eggs, two tablespoons gelatine, one-half cup flour, one quart cream, one pint milk, three-fourths pounds candied fruit, one spoon vanilla. Dissolve flour in a little milk, add sugar and eggs and add the milk boiling hot. Cook in double boiler twenty minutes, then add gelatine which has soaked two hours, and set away to cool. Freeze ten minutes, then add fruit, and finish freezing. ICE PUDDING. Mrs. A. B. Seaman, Denver, Col. Put one-half box of Cox's gelatine to soak in enough water to dissolve. Separate eight eggs, beat the yolks very light with a cup of granulated sugar. Add the juice of two lemons and four oranges. Put the mixture on the stove and let it get heated through, then pour in gelatine and let boil one minute, stirring constantly. Set off to cool and when lukewarm add the beaten whites of eggs, mix well. Grease a mold. Put in a layer of pudding ; when cold a layer of macaroons, then the rest of mixture. Serve with whipped cream. Use two dozen macaroons. Serves twelve people. OHIO PUDDING. Miss Emma C. Snyder.