to a freezer, then proceed as for ice-cream,
letting it stand longer, two or three hours.

When fruit jellies are used, gently heat the water sufficiently to
melt them; then cool and freeze. Other flavors may be made in this
manner, varying the flavoring to taste.

PINEAPPLE SHERBET.

Grate two pineapples and mix with two quarts of water and a pint of
sugar; add the juice of two lemons and the beaten whites of four eggs.
Place in a freezer and freeze.

RASPBERRY SHERBET.

Two quarts of raspberries, one cupful of sugar, one pint and a half of
water, the juice of a large lemon, one tablespoonful of gelatine. Mash
the berries and sugar together and let them stand two hours. Soak the
gelatine in cold water to cover. Add one pint of the water to the
berries and strain. Dissolve the gelatine in half a pint of boiling
water, add this to the strained mixture and freeze.

ORANGE-WATER ICE.

Add a tablespoonful of gelatine to one gill of water; let it stand
twenty minutes and add half a pint of boiling water; stir until
dissolved and add four ounces of powdered sugar, the strained juice of
six oranges and cold water enough to make a full quart in all. Stir
until the sugar is dissolved; pour into the freezing can and freeze.
(See LEMON ICE.)

ALMOND ICE.

Two pints of milk, eight ounces of cream, two ounces of orange-flower
water, eight ounces of sweet almonds, four ounces of bitter almonds;
pound all in a marble mortar, pouring in from time to time a few drops
of water; when thoroughly pounded add the orange-flower water and half
of the milk; pass this, tightly squeezed, through a cloth; boil the
rest of the milk with the cream and keep stirring it with a wooden
spoon; as soon as it is thick enough, pour in the almond milk; give it
one boiling, take it off and let it cool in a bowl or pitcher before
pouring it into the mold for freezing.

CURRANT ICE.

A refreshing ice is made of currants or raspberries, or equal portions
of each. Squeeze enough fruit in a jelly-bag to make a pint of juice;
add a pint each of the water and sugar; pour the whole, boiling hot,
onto whites of three eggs, beaten to a stiff froth, and whip the
mixture thoroughly. When cool, freeze in the usual manner. Part red
raspberry juice is a much finer flavor.

Any juicy fruit may be prepared in this manner.

DUMPLINGS AND PUDDINGS

It depends as much upon the judgment of the cook as on the materials
used to make a good pudd