r over them. She allowed them to stand several hours
until the cherries and sugar formed a syrup on platter. She then put
cherries, sugar and juice all together in a preserving kettle, set on
range, and cooked 10 minutes. She then skimmed out the cherries and
boiled the syrup 10 minutes longer, then returned the cherries to
syrup. Let come to a boil. She then removed the kettle from the fire,
spread all on a platter and let it stand in the hot sun two successive
days, then put in glass air-tight jars or in tumblers and covered with
paraffin. A combination of cherries and strawberries preserved
together is fine, and, strange to say, the flavor of strawberries
predominates.

A fine flavored preserve is also made from a combination of cherries
and pineapple.

FROZEN DESSERTS--AUNT SARAH'S FROZEN "FRUIT CUSTARD"

One tablespoonful of granulated gelatine soaked in enough milk to
cover. Place 2 cups of sugar and 3/4 cup of milk in a stew-pan on the
range and boil until it spins a thread; that is, when a little of the
syrup is a thread-like consistency when dripped from a spoon. Allow it
to cool. Add dissolved gelatine and 1 quart of sweet cream. One box of
strawberries, or the same amount of any fruit liked, may be added to
the mixture; freeze as ordinary ice cream.

This dessert as prepared by Aunt Sarah was delicious as any ice cream
and was used by her more frequently than any other recipe for a frozen
dessert.

SHERBET

Frau Schmidt gave Mary this simple recipe for making any variety of
sherbet:

2 cups of sugar, 1 tablespoonful of flour, mixed with the sugar and
boiled with 1 quart of water; when cold, add 1 quart of any variety of
fruit.

Freeze in same manner as when making ice cream.

ICE CREAM--A SIMPLE RECIPE GIVEN MARY

When preparing this ice cream Mary used the following: Three cups of
cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were
beaten together until light and creamy). This, with 1 teaspoonful of
vanilla flavoring, was added to the milk and cream. The cream should
be scalded in warm weather. The egg and sugar should then be added to
the scalded milk and cream, stirring them well together. When the
mixture has cooled, strain it into the can of the freezer. Three
measures of cracked ice to one of salt should be used. The ice and
salt, well-mixed, were packed around the freezer. The crank was turned
very slowly the first ten minutes, until the mixture had thickened,
when i