Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

One lemon juice and rind. One pint thick cream. One heaping tablespoonful gelatine, dissolved in _half cup milk. Beat yolks with sugar, put in double boiler, cook half an hour, stirring constantly. Cool, add well-beaten whites, cream whipped, orange juice and gelatine. Freeze by turning several times in freezer, pack and mold. This will make enough for twelve persons. PEACH ICE CREAM MRS. BABCOCK. Three eggs, the whites beaten very stiff. The yolks of two beaten light with half cup of powdered sugar. One pint cream whipped stiff. Beat whites of eggs in whipped cream. Then add yellows and sugar. Add crushed maccaroons, nuts or cherries. Flavor with vanilla or sherry. Freeze two minutes and pack in ice and salt three or fours hours. PEACH ICE CREAM. MAMIE LOCKE. Three pints of ripe peaches cut and _ pressed through colander, two cups sugar, more if peaches are not sweet. Put in the freezer, beat until it begins to harden, add one quart rich cream sweetened with onehalf a small cup sugar. Beat the mixture until well frozen. PINEAPPLE DESSERT. One pint thick. sweet cream. A two-pound can grated pineapple. One tablespoonful gelatine. White of one egg. Whip the cream to a stiff froth, add the well beaten egg, then the pineapple and the gelatine (having dissolved it in a little milk). Serve with slices of Angeli Food, covering each slice. VANITIES: Two eggs, with flour sufficient to make a very stiff dough. Roll out quite thin and cut into three-inch squares, then like fringe, and fry in hot lard. Sprinkle with powdered sugar. To be eaten with coffee. FRUIT JELLY. Two-thirds box Cox’s gelatine. Pour on one cup of cold water. Let stand ten minutes. Then pour on “one pint boiling water, adding the juice of three lemons and two cups sugar. Pour over one-half can strawberries, one-half can pineapple, cut fine, four bananas, cut in thin slices, three oranges sliced and cut in little squares. Put.in mold and let stand till morning or solid. Very nice eaten with whipped cream. ORANGE GLACE MRS. KIRBY. Pare and separate the day before using a half dozen oranges, and set them in a dry place. Put one-half pound sugar and one-half pint water on the fire in 2 saucepan; after mixing once do not stir again, let these boil some time, then test with a stick and drop in cold water; if the sugar breaks it is ready. Hang the fruit on wires and dip in the syrup, then hang on a pole to dry. ORANGE JELLY MOLD. MRS. HENRY FOOTE. One-third box gelatine. One-third cup cold water. One-third cup boiling water. One cup sugar. Juice of one lemon. One cup orange juice and pulp. Whites of three eggs. Line a mold with sections of orange, soak the gelatine in cold water till soft, pour on the boiling water, add sugar, orange and lemon juice, strain and set in a pan of cold water; when it begins to harden beat it with an egg beater till light, then add the whites of the eggs, beaten stiff, and beat all together till stiff enough to drop; drop in mold with a spoon at first so as not to disturb the pieces of orange. This requires eight oranges, and will fill a three-pint mold. SPANISH“ GREAM: One quart milk. . One-half box gelatine. One cup sugar. Four eggs, yolks. Dissolve gelatine inva little of the milk, beat sugar and yolks together, let milk come to.a boil, stir in dissolved gelatine, then sugar and eggs, take mixture from stove and stir in the beaten whites of four eggs, flavor with one teaspoonful of vanilla. Pour in molds and set in cool place for four or five hours. CHOCOLATE. CREAM: One pint of milk. Five ounces of chocolate grated. One ounce of gelatine. Yolks of five eggs.