The standard book of recipes and housewife's guide, comprising as complete cook book

Fruit Ices.— Take three each of oranges, lemons and bananas, and one pint of strawberries or raspberries. Put the fruit into a coarse strainer and rub it through into a large bowl. Pour three cups of cold water through the strainer, add three cups of sugar. Stir and freeze. Lemon Sherbet. — Juice of four lemons, strained, one quart water, one and a half pints granulated sugar, one-fourth box Pink Plymouth Rock gelatine, soaked in cold water half an hour ; place in vessel in warm water to melt ; one teaspoonful vanilla, one pinch soda ; mix all together, then put in freezer and when nearly done add the well-beaten white of one egg, then freeze until solid. Sufficient for fourteen persons. Pineapple Sherbet. — Two large pineapples or one quart can, one and onefourth pounds sugar, juice of two lemons, one quart of water. Pare the pineapples, cut them, and remove the cores, or the 'pineapple may be grated around them ; boil the sugar and water together for five minutes, take it from the fire, add the grated pineapple and the juice of the lemons; strain through a cloth, pressing hard to get all the j nice. freeze, and when almost done add the meringue, which is made as follows : Beat the white of one egg until frothy, then add a tablespoonful of powdered sugar and beat until white and stiff. Milk Sherbet. — Put one quart of milk into the can and let it freeze five minutes. I\Iix together two cups of sugar and the juice of three lemons ; stir into the milk, and freeze. Pickles and Salads. Gherkin Pickles. — Use small cucumbers or gherkins. Pack in a stone jar in layers, salting each layer thickly. Cover the top layer deep with salt, pour cold water to cover all, and weight with a board and stone. Leave in the brine a week to a month, stirring up daily. When ready to put up, throw off the brine and pick out any softened cucumbers. Soak for a day in fresh water. Then change the water and leave another day. Put them now in a kettle, lined with vine leaves, throwing in a little powdered alum ; fill with water, cover with vine leaves, and steam five or six hours. When the pickles are green take out the leaves, and throw the pickles into ice-cold water. To one gallon of vinegar add a cup of sugar, three dozen each whole black peppers and cloves, half as much allspice and a dozen blades of mace. Boil five minutes. Put the cucumbers into a stone jar, and pour over them the scalding hot vinegar. Scald the vinegar several times, at intervals of two to five days, and return. Finally cover the jar and put in a cool dry place. The pickles will be ready for use in two months. They should be examined at intervals of a few weeks. Cucumber Pickles. — Wash cucumbers carefully and put in weak salt water over night. In the morning drain them and put on stove in weak vinegar, half vinegar and half water, to which has been added alum, a piece the size of a small hickorynut to a gallon. Let them heat slowly until scalding hot. Have ready in another kettle good cider vinegar to which has been added sugar, in the proportion of one teacup sugar to one quart vinegar. Have cans hot and pack cucumbers in closely, scattering mixed spices through them as desired. When can is full pour over the sweetened vinegar, boiling hot, and seal.