The new Annie Dennis cook book

Boil sugar and water until it spins a thread. Pour over the beaten whites and beat until cold; add the whipped cream and flavoring ; pack in ice and salt same as a mousse for about four hours. If fruit is added, crush and sweeten and add when ready to pack in ice. Mousse One quart of heavy cream sweetened with one teacupful of sugar, and flavored with half teaspoonful of vanilla and two tablespoonfuls of Madeira wine. Whip until very stiff. Whites of two eggs beaten very stiff, and whipped into the cream. Pour in square or fancy moulds and pack in ice and salt. Let stand three hours. Slice and serve, garnished with maidenhair fern and any delicately colored flower. The mousse may be tinted with any of the fruit colorings. Orange Water Ice Juice of four lemons, juice of twelve oranges, four teacupfuls of sugar, two-thirds of a gallon of cold water, and one pint of boiling water, poured over pulp and skins, and allowed to stand until cold, when it is strained into the balance of the mixture. Stir together and freeze rapidly. Peach Cream, No. 1 To two quarts of cream and one of fresh sweet milk, add three cupfuls of sugar; place this in a packed freezer, and when nearly hard pour in one quart of soft peaches, which have been thoroughly mashed and sweetened with one teacupful of sugar. The peaches must be peeled and mashed very fine, mash through a vegetable masher if convenient. Freeze until very hard. Peach Cream, No. 2 Whip one pint of sweetened cream to a stiff froth, laying on a sieve. Pare a dozen and a half fine, soft peaches and mash fine. (Sweeten a little if very acid.) Take half a box of gelatin which has been soaked an hour in a cupful of water in a warm place near the stove, and add the cream. Stir it thoroughly to make it smooth, and when it is about to harden add the peaches, stirring lightly in, until it is well mixed, then put into a mould and set on ice, or in some cool place. A pretty garnish is to arrange halves or quarters of fresh peaches around it. Strawberry Parfait Whip a quart of cream to a froth ; add half a pint of strawberry juice and a cupful of sugar; turn carefully into an ice cream mould, press the lid down tightly, pack in salt and ice and let freeze three hours. Peach Sherbet Twelve large, or eighteen medium sized clearseed peaches, thoroughly ripe, two lemons, four teacupfuls of sugar, one tablespoonful of gelatin, pinch of salt, two pints of cold water, twenty pounds of ice, and one pinch of ice cream salt. Put the gelatin to soak in cold water to cover. Peel and seed the peaches and mash through a vegetable masher; stir into them the sugar; squeeze the juice of the lemon into this, and add the water, and the pinch of salt. Melt the gelatin with a little boiling water and strain it in. Crush the ice, mix with the ice cream salt, and pack the freezer. Now turn in the sherbet and turn slowly. When it begins to freeze turn rapidly, keeping this up until the mixture is a light, fluffy mass. If this is properly done the sherbet is like frappe — not compact like ordinary sherbet. PUNCHES Orange Punch, Frozen