ture should be about an inch in thickness. Stand in a cold place for
twelve hours, then cut into inch squares and roll in a mixture of
cornstarch and powdered sugar.

~RAISIN FUDGE~--Put into a saucepan one heaped tablespoon butter, melt
and add one-half cup milk, two cups sugar, one-fourth cup molasses and
two squares chocolate grated. Boil until it is waxy when dropped into
cold water. Remove from fire, beat until creamy, then add one-half cup
each of chopped raisins and pecans. Pour into a buttered tin, and when
cool mark into squares.

~SIMPLE WAY OF SUGARING FLOWERS~--A simple way of sugaring flowers where
they are to be used at once consists in making the customary sirup and
cooking to the crack degree. Rub the inside of cups with salad oil, put
into each cup four tablespoonfuls of the flowers and sugar, let stand
until cold, turn out, and serve piled one on top of the other.

ICE CREAM AND SHERBETS

~BALTIMORE ICE CREAM~--Two quarts of strawberries, two cups of
granulated sugar, half cup powdered sugar, one pint cream, about two
spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar
together, when cool mix other ingredients and freeze.

~BLACK CURRANT ICE CREAM~--Stew one cupful black currants five minutes,
then press through a fine sieve. Add a cupful rich sirup and a cupful
thick cream, beat well, then freeze. When stiff pack in an ornamental
mold, close over and pack in ice and salt. When ready to serve turn out
on a low glass dish, garnish with crystallized cherries and leaves of
angelica.

~FROZEN ICE~--Cook one cup of rice in boiling salted water twelve
minutes. Drain and put it in the double boiler, one quart milk, one cup
sugar and one saltspoon salt. Cook till soft, then rub through a sieve.
Scald one pint of cream and mix with it the beaten yolks of four eggs.
Cook about two minutes, or until the eggs are scalding hot, then stir
this into the rice. Add more sugar, if needed, and one tablespoonful
vanilla. Chill and pack firmly in the freezer or round the mold. Turn
out and ornament the top with fresh pineapple cut in crescent pieces or
with quartered peaches and serve a fresh fruit sirup sauce with the
cream.

~FRUIT ICE~--Three lemons, three oranges, three bananas, three cups
sugar, three pints cold water, by pressing juice from orange and lemons,
strain well, peel banana, rub through strainer into the fruit juice, add
the sugar, then the water, stir until the su