ng the pineapple, whose acid properties
forbid its standing in tin. In the morning strain, pressing out as much
of the juice as possible. Add to this a pint of water and the grated
rind of an orange. Boil ten minutes, add the juice of one lemon and two
oranges, freeze about fifteen minutes until of a smooth, even,
cream-like texture, and serve after the meat course at dinner. If you
desire a granite which is frozen as hard as ice cream, but should be of
a rough-grained consistency, set the mixture away packed in ice and let
it remain there for two or three hours. Scrape the frozen part
occasionally from the sides of the can and stir long enough to mix the
ice with the mass, but not long enough to make it creamy. Serve in a cup
made of the half skin of an orange with the pulp scraped out.

~TEA SHERBET~--Make a quart of fine flavored tea in the usual way, pour
off, sweeten to taste, add the juice of half a lemon and the fine
shredded peel, and freeze.

~GLACE DES GOURMETS~--Make a custard of one pint milk, six egg yolks,
one cup sugar and a few grains of salt. Strain and add one pint cream,
one cup almonds (blanched, cooked in caramel, cooled, and pounded), and
one tablespoon vanilla. Whip one pint heavy cream and add one-half pound
powdered sugar, one tablespoon of rum, one teaspoon of vanilla and
one-fourth pound of macaroons broken in small pieces. Freeze the first
mixture and put in a brick mold, cover with second mixture, then repeat.
Pack in salt and ice, using two parts crushed ice to one part rock salt
and let stand two hours. Remove from mold and garnish with macaroons in
brandy.

~MAPLE PARFAIT~--Beat four eggs slightly in a double boiler, pour in one
cup of hot maple sirup, stirring all the time. Cook until thick, cool,
and add one pint of thick cream beaten stiff. Pour into a mold and pack
in equal parts of ice and salt. Let stand three hours.

~PINEAPPLE PARFAIT~--Cook for five minutes over the fire one cup
granulated sugar and a quarter cup of water. Beat the yolks of six eggs
until lemon colored and thick, then add the sirup little by little,
constantly beating. Cook in a double boiler until the custard coats the
spoon, then strain and beat until cold. Add two cupfuls pineapple pulp
pressed through a sieve and fold in a pint of cream whipped stiff. Pack
and bury in the ice and salt mixture.

~STRAWBERRY PARFAIT~--Hull, wash and drain some sweet strawberries.
Press through a strainer enough t