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

Boil three quarters of a pound of sugar in one quart of water. When cool, add the juice of six oranges, steep the rinds in a little water, strain, and flavor according to taste The juice and rind of.one or two lemons added to this is a great improvement. Freeze like ice cream. LEMON ICE. : To one pint lemon juice, add one quart of sugar, and one quart of water. Slice the yellow part of the rind, and let it stand until highly flavored. Strain it into the freezer without pressing. If you wish it white, add the whites of four eggs well beaten, when partly frozen. ; This same ice can be used as a Roman punch by adding two tablespoonfuls of milk punch to each glass. This is also the right proportion for lemonade. VANILLA SOUFFLE. MRS. B. X. SMITH. One cupful milk, two tablespoonfuls of flour, three of sugar, two of butter, one and one-fourth teaspoonfuls salt, one teaspoonful vanilla, four eggs. Put the milk into a double boiler with the salt; © when: it is scalded add the butter and flour, which have been rubbed together. Stir for ten minutes to cook the flour and form a smooth paste; then turn on to yolk of eggs, which with the sugar have been beaten to a cream. Mix thoroughly and set away to cool. Rub a little over the top so that no crust will form. Just before time to serve, fold in it lightly the whites of the eggs, which have been beaten to a stiff froth. Turn into a buttered pudding dish and bake in a moderate oven for thirty to forty minutes. Serve immediately. FRENCH CREAM. One-half ounce of gelatine dissolved in one pint of water. Add half a pint of cream, whipped, and a wineglass of brandy. Whip all well together and turn into a mold. RED ROBIN. Put a pint of water into a stew pan, throw in one pound of lump sugar and boil until it becomes thick, then add two pounds tart apples, peeled, cored and cut into small cubes, and the rind of a lemon cut thin. Boil together until it is quite stiff, stir often. Pour into a mold or bowl, serve with or without custard. AMBROSIA. MRS. CUMMINGS. Peel one dozen oranges, slice and put a thick layer in a deep glass dish, and cover with a layer of powdered sugar. Have ready fresh grated cocoanut, put over the oranges and sugar a layer of cocoanut, and so on until the dish is filled, having cocoanut at the top. Pour over all a glass of sherry wine. Use in the same way bananas. FRENCH CREAM CAKE. One cup sugar. One and a half cups flour. Three eggs. Three tablespoonfuls cold water. Three tablespoonfuls yeast powder thoroughly sifted through the flour. A little salt. Bake in a round pie plate. Then open lightly with a fork and the fingers. Fill with the cream immediately. Cream Filling— One pint milk. One teacup sugar. Two eggs. One-third cup corn starch. Add this mixture after it is well stirred together to the milk just before it comes to a boil, cook until it is quite thick, stirring all the time. Take it off the - stove, add a bit of butter half the size of a hen’s egg, put it while hot between the split cake. Frost with ordinary frosting. Use a double boiler to prepare this cream in. This is better the second day. DATE AND GINGER SPONGE. MRS. L. M. BAILEY. Put one-fourth box of gelatine in a cup half full of milk and soak twenty or thirty minutes, then dissolve by standing over teakettle. Add to it four ounces of powdered sugar. Have ready one pint of cream that has been whipped, and mix with it lightly two tablespoons of preserved ginger, chopped fine, and