dish, sift powdered sugar on them and sprinkle with lemon juice and
serve hot.--Contributed.

FRUIT TRIFLE.--Beat whites of six eggs light, add six tablespoons of
sugar and beat about half an hour then beat in one cupful of grated
pineapple or cut up fresh strawberries or fresh raspberries or cut up
fresh, ripe peaches or apricots or any fruit jam or jelly and beat five
minutes. Serve ice cold in sherbet glasses as it is or chopped with
flavored whipped cream. "Trifle" is sometimes made by using whipped
cream, sweetened, and adding one cupful of cut up fresh berries, or
peaches or orange pulp or bananas chopped, or half a glass of any
fruit, jam or any jelly cut into small pieces. Beat it through the
whipped cream. This is a simple and palatable dessert which can be
quickly made.--Mrs. Whitehead.

JUNKET.--One quart of warm milk, two tablespoons brandy; wine or
vanilla; two tablespoons sugar, one junket tablet or one tablespoon of
rennet. Stir well together, then let it stand undisturbed until thick,
then place on ice. Serve with sugar, nutmeg and cream. This is another
dainty and easily made dessert.--Mrs. Whitehead.

Ice Cream, Sherbets, Ices and Frozen Dainties

"Which is not amiss to cool a man's stomach this hot
weather."--Shakespeare.

ICE CREAM.--In packing the freezer use rock salt and crush the ice very
fine. Put it in a heavy grain sack and pound and mash until nearly as
fine as snow. Measure ice and salt allowing four parts ice to one of
salt or ten pounds of ice to three of salt. Pack ice in layers three
inches deep, then shake over one large saucerful of salt, then another
three inch layer of ice and more salt, alternating ice and salt until
you reach top of can. Pack the can with cream, put on the top of
freezer, and let cream stand until it freezes on edges, then turn the
dasher slowly for ten minutes, then quickly until cream is frozen thick
but not too hard. Remove the dasher, put on the top and cork, repack
freezer with ice, cover with heavy carpet and let cream ripen two or
three hours.--Mrs. C. H. McKay.

ICE CREAM.--Without cooking. Two quarts of thick cream, two cups sugar.
Mix and stand until sugar dissolves. Flavor to suit taste and
freeze.--Mrs. C. H. McKay.

CARAMEL ICE CREAM.--Beat three eggs, one cup sugar and one half cup of
flour together and cook with one pint rich milk. Brown one cupful of
granulated sugar to a caramel and add to this hot custard. Cool and add
one