The Twin-city housewife

Biscuit Tortoni One cup finely crushed dried macaroons soaked in two cups thin cream for one hour. To this add one-half cup sugar, and one-third cup sherry and freeze to a mush. Whip one pint of heavy cream, add to frozen mixture, pack in ice and salt and let stand two hours.— Mrs. W. T. Wilson. Bisque Ice Cream Three quarts of cream, one teacup sugar, one pound of macaroons, two teaspoons of extract of vanilla. If milk is used instead of cream add three or four well-beaten eggs. Let milk and sugar come to a boil, stir in the eggs and pour over the crumbled or grated macaroons and press through a colander. Add the vanilla and freeze. This recipe makes one gallon of cream.—Mrs. H. S. Gray. Cherry Ice Cream Three quarts milk, one pint cream, sweeten and flavor to taste. Put on stove and let get lukewarm. When lukewarm stir in four dissolved Junket tablets (dissolve these tablets in one tablespoon of water). Pour in freezer right away and let stand until it*jellies and then begin to freeze. One cup cherries with the liquor that goes with it, pour liquor in but don’t put cherries in until it begins to freeze. Use also for flavoring, one dessert spoon of vanilla and a little almond and rose.—Mrs. J. C. Trotman. California Pudding Make a boiled custard, using one-half gallon of milk and six eggs. Sugar to taste. When cold stir in a can of pineapple, one-half dozen bananas, one-half dozen oranges. Freeze and serve in orange cups.— Mrs. #. D. Vaughn. Chocolate Cream One quart of milk, two small cups of sugar, yolks of three eggs, one tablespoon flour, two ounces Baker’s chocolate, one quart of cream, vanilla to taste. Make a custard of the milk, eggs, sugar, and flour. Dissolve chocolate over steam of teakettle, add to the custard, strain, add the cream and freeze.—Mrs. Frank Miller. Caramel Ice Cream Heat one pint of milk to boiling point. Stir in one cup of sugar and two eggs, beaten together until light, and two rounding tablespoons of flour. When the milk is first put over the fire put one cup of sugar in pan to melt; when brown stir in the custard and boil five minutes; when cold add one-half cup of sugar, a pinch of salt, and one quart of thin cream, and freeze.—Mrs. A. B. Gorrell. Caramel Parfait Cook one-half cup granulated sugar over fire until dark brown. Add one-half cup boiling water, let simmer ten minutes, pour over yolks of two eggs and one-half cup sugar that have been beaten well together. When cold add one pint stiff whipped cream. Put in mold, seal with paraffine, pack in equal quantities of ice and salt, and let stand three or four hours.—Miss Mary Hinshaw. Coffee Ice Cream Beat well together two eggs, one cup of sugar and two even tablespoons of sifted flour. Add this to one pint of boiling milk and let it boil for five minutes, stirring constantly. When this cools add one cup of sugar, one quart of cream and one cup of black coffee.—Mrs. J. M. Rogers. THE TWIN-CITY HOUSEWIFE seventy-three Frozen Bananas Cook together one pound sugar and one pint water. Peel one dozen bananas and mash with fork, not very fine. Pour over these the syrup which has been given time to cool, and the juice of three oranges or lemons. Put in freezer and when it begins to freeze add a pint of double cream whipped stiff. When frozen, remove dash, and let stand two hours.—Mrs. M. D. Stockton. Frozen Dessert To one pint fresh milk add two cups sugar and let get very hot but not boil. Pour this over a scant teacup of gelatine which has been thoroughly dissolved. Strain and let cool after which add two pints of whipped cream, half a bottle of Maraschino cherries, sliced, also half the juice, one-quarter of a pound of almonds which have been blanched and browned slightly and crushed fine. Flavor highly with sherry wine and freeze—Mrs. T. M. Benton. , Frozen Pudding