e of
three oranges and the grated rind of one, and half a cup of pineapple
juice. Let the whole stand together for half an hour; then strain, add
the coffee, a quart or more of Vichy, or any preferred sparkling water,
and serve in tall glasses filled one-third full with shaved ice; garnish
each with a thin strip of candied angelica.

[Illustration: SWEET CIDER FRAPPE]

Sweet Cider Frappe

Make a syrup by boiling one cup of sugar and two cups of water fifteen
minutes; add one quart of sweet cider and one-half a cup of lemon juice;
when cool freeze--using equal parts of ice and salt. Serve with roast
turkey or roast pork.

Fig-and-Cranberry Pie

Chop one-half a pound of figs and cook until tender in a pint of water.
Add a pint of cranberries, and cook until they pop. Mix one cup of sugar
with four tablespoonfuls of flour and stir into the fig-and-cranberry
mixture; let boil, remove from fire, and stir in two tablespoonfuls of
butter and the juice of one-half a lemon. Put into a pastry shell,
arrange strips of paste in a basket pattern over the top, and bake until
these are browned.

Dry Deviled Parsnips

Wash and scrape--not pare--three large parsnips; cut in halves,
lengthwise, and place, cut side uppermost, on the grate of a rather hot
oven to bake for thirty to forty minutes, or until soft and lightly
browned. Soften one-half a cup of butter, without melting it, and rub
into it the following mixture: Two teaspoonfuls of salt, four
tablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, one
teaspoonful of white pepper, and flour enough to stiffen the paste. When
the parsnips are cooked make four slanting cuts in each of the halves,
and fill each with as much of the paste as it will hold. Spread over the
flat side with the remainder of the paste, arrange on the serving dish,
sift fine buttered crumbs over them, and place under the gas flame, or
on the upper rack of an oven until crumbs are brown.

King's Pudding With Apple-Jelly Sauce

Soak, over-night, one-half a cup of well-washed rice, and cook in one
pint of milk in double boiler until very tender. Mix this with three
cups of apple sauce, well-sweetened and flavored with cinnamon. Add the
beaten yolks of two eggs, one ounce, each, of candied citron and orange
peel, very fine-chopped, and one-half a cup of raisins. Add, the last
thing, the whites of the eggs, beaten to the stiffest possible froth.
Line a deep dish with a good, plain paste