The Twin-city housewife

Milk Sherbet, Uncooked One cup sugar, one quart milk, juice of two lemons. Dissolve sugar in lemon juice, add milk very slowly, stirring well. If it has a curdled appearance it will make no difference after it is frozen. Milk Sherbet Boil half a gallon of sweet milk and when cold add to it the well-beaten whites of two eggs. Put in freezer and when it begins to freeze stir in three pints of strong lemonade. A can of grated pineapple may be added if desired. [illustration: decorative element] Milk Sherbet ; Boil two quarts of milk and when cold add the well-beaten whites of two eggs. Put this in freezer and when it begins to freeze add lemonade made of the juice of six lemons, one and one-fourth pounds of sugar and one-half pint of water. Stir this well into the milk and freeze.—Mrs. A. B. Daingerfield. Mint Sherbet One quart of water, one pound of sugar. Stir until sugar is dissolved and cook five minutes after it begins to boil. Add the juice of two lemons, and the leaves from two dozen stalks of mint, chopped fine and mashed to a pulp. Freeze. The well-beaten white of an egg may be added after it begins to freeze, if desired. Mobile Sherbet Six lemons peeled, the juice pressed into two quarts of water. Sweeten with two pounds of white sugar. Beat the whites of six eggs to a stiff froth and stir in after the sherbet is half frozen.— Mrs. Robert Norfleet. Orange Ice Six oranges, two lemons, three pints of water, one and one-fourth pints of sugar and one and one-half tablespoons of gelatine. Soak gelatine in one cup of cold water for an hour. Boil sugar and water twenty minutes, add gelatine and juices and freeze—Miss Mary Hodgin. Pineapple Glace One can grated pineapple, one quart of. water, one pint sugar, juice of two lemons. Put in freezer and when half frozen add the well-beaten white of one egg. Pineapple Sherbet To the juice from one can of sliced pineapple add four lemons, two quarts of water and two teacups of sugar. Strain through a coarse cloth. Put in freezer and turn until half frozen. Whip the whites of five eggs, add to them three tablespoons of sugar, put this in freezer and freeze hard.—Mrs. R. B. Glenn. Peach Glace One quart canned peaches, mashed fine through a colander. Add one quart of cold water, then one pound sugar. Beat well one egg and stir in the mixture. Then add juice of one lemon. Then freeze.— Mrs. J. S. Archbell. Roman Punch One quart weak tea, one pint sugar or more to taste, one pint claret, two tablespoons rum, one pound glace cherries, grated rind and juice of three lemons. Add the rum and cherries when the punch is about half frozen. Serve in glasses with whipped cream on top. Strawberry Water Ice One quart of strawberries, three-fourths of a pound of sugar, juice of one lemon, one pint of hot water. Add the sugar and lemon to the berries; mash through a sieve, let stand one hour, add water, then freeze.—Mrs. C. J. Watkins. Strawberry Frappe One quart of berries rubbed through a colander and sweetened to taste, one quart of water. Take one tablespoon of gelatine and cover with cold water for about fifteen minutes, then add one teacup of hot water. When cool, mix all together and freeze. When half frozen add the beaten whites of two eggs. Whipped cream added with the eggs in any quantity desired is a great improvement.—Mrs. A. L. Smoot, Salisbury. seventy-two THE TWIN-CITY HOUSEWIFE Tutti Frutti Four oranges, two grape fruit, three bananas, one-half can Hawaiian pineapple, one-half pound figs, one-half pound dates, one-half pound Malaga grapes. Dice fruit and mix thoroughly. Add enough pineapple to make real moist. Partly fill sherbet cup and place in center a spoonful of mint sherbet.—Mrs. J. H. Alexander.