The new Annie Dennis cook book

Milk Sherbet One gallon of sweet milk, one can of grated pineapple. Boil the milk and sweeten to taste ; flavor with vanilla. Add the pineapple just after the milk begins to freeze. Any other fruit may be used instead of pineapple and for those who like the flavor, the juice of two lemons (sweetened) added with the pineapple makes a change. Chocolate Moss One quart of cream, well beaten (sweetened and flavored). Melt a quarter of a cake of sweet chocolate; stir into this the syllabub, and freeze (without stirring) packing away and freezing silently. Turn out of the mould, slice and serve immediately. Frozen Strawberries Stem a quart of ripe strawberries ; add a pound of sugar, let stand one hour; mash, pour over a quart of ice water, stir until well mixed, turn into a freezer and freeze. Frozen Peaches Pare, stone and cut into slices, nice freestone peaches. Add sugar, as in serving for dessert, only use twice as much. Put into an ice cream freezer and when nearly frozen, add a quart of sweet milk and freeze. Strawberry Bavarian Cream Cover half a box of gelatine with a teacupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry juice, set on ice, and stir until it thickens; add a pint of whipped cream; mix gently. Pour in a mould and set in a cool place to harden. Cream de Menthe Sherbet Make lemon sherbet. Serve each glass with one tablespoonf ul of creme de menthe. Cafe Parfait, No. 1 To each quart of vanilla ice cream, add one teacupful of strong coffee. Freeze, and serve with whipped cream. Cafe Parfait, No. 2 Beat yolks of nine eggs, three cupfuls of milk and twelve tablespoonfuls of powdered sugar. Cook until thick, and add one cupful of strong coffee. Beat in a pint of cream, whipped, and pack in ice for several hours. Serve with cream (whipped) and a maraschino cherry. Pineapple Mousse 1 can pineapple 2 eggs (yolks) % cupful sugar 1 pt. cream (whipped stiff) Strain juice from the pineapple, pour over the sugar and bring to a boil. Pour this syrup over the beaten yolks and return to a double boiler and cook until it will coat the spoon. Let get cold. Then mix with the pineapple and whipped cream. Pour into a freezer or mold and pack in ice and salt for three or four hours. All mousses should be turned during the freezing to prevent a syrup forming at the bottom. The turning allows the syrup to drip and mix with the cream. Maple Mousse 1 pt. cream 1 cupful maple syinip 4 eggs (yolks) Put the syrup in a sauce pan; stir in well beaten yolks until the eggs thicken the mixture. Take from the fire and stand the pan in ice water; beat with egg beater until light and cold, then mix with whipped cream, put in mold or paper cases and pack in ice. Angd Parfait 1 cupful sugar 1 qt. cream, whipped stiff % cupful water Flavor with fruit or vanilla 4 eggs (whites)