whipped cream and burying the mould in ice and salt. Chopped nuts are
used the same way and crushed fruit.

LEMON ICE.--Two and three fourths cups sugar, two tablespoons corn
starch; add one quart boiling water. When cool add juice of eight
lemons and when half frozen add whites of three eggs and one pint thick
cream.--Mrs. D. E. Plier.

CURRANT ICE.--One pint currant juice (or two glasses of currant jelly),
two lemons and one orange, three cups sugar, two quarts water. Pour
juices over sugar and stir until dissolved then add water and freeze.
The whites of two eggs may be added just before the freezing is
completed.--Mrs. Schollander.

PINEAPPLE SHERBET.--One quart of granulated sugar, and one quart cold
water brought to a boil. Pour over one quart can of grated pineapple
and juice of six lemons. Strain and put into freezer. When cold add
whites of three eggs beaten stiff with one tablespoon of sugar.
Freeze.--Mrs. W. S. Davidson.

PISTACHO MOUSSE.--Whip a pint of cream very stiff, beat into it lightly
four tablespoonfuls of powdered sugar; flavor to taste with pistacho
extract and stir in one half cupful of chopped nuts. Last of all color
a delicate green with vegetable coloring mixture. Turn all cream into a
mould and pack with ice and salt for four hours.--Mrs. J. D. Wolpert.

STRAWBERRY ICE CREAM.--Three cupfuls of cream and one of milk, or one
quart of thin cream, three quarters of a cupful of sugar; scald, but do
not boil. Beat until cold, add one cupful of strawberries mashed with
their juice and one half cupful of sugar. Place in freezer, pack in ice
and salt, using three quarters ice and one quarter salt, and freeze
until as stiff as can be turned. Remove dasher, work up and down with a
long handled spoon to pack solidly and set aside for twenty minutes or
longer. Serve garnished with a half cupful of strawberries cut in two.
For individual servings a simple way is to pack the ice cream in pound
or half pound baking powder tins after it has been frozen and bury it
in ice and salt. It then may be turned out and sliced in rounds, one
round to a person, and the strawberries used to decorate each service.
Of course, if this is done the cream must be very firm and should be
packed at least two hours before it is used. To avoid much melting the
bucket may be put in the ice box in a tin pan.

STRAWBERRY MOUSSE.--Dissolve one tablespoonful of granulated gelatine
in one quarter cupful of water by placing the bowl