sugar for 10 minutes. Add slowly to well
beaten yolks of four eggs, and cook in a double boiler, stirring all the
time, until the mixture will coat the spoon. Remove from the fire and
beat until cold. Then add two tablespoons of lemon juice and two cups of
cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four
hours.

Rice

3/4 cup of rice washed 7 times
1/2 cup currants
1 1/4 cups milk
Yolk of 1 egg
2 1/2 tablespoons sugar
1 small piece lemon rind

Boil rice in a large quantity of boiling water for 20 minutes; drain and
add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes
and remove from fire; beat the yolk of an egg in a little milk and stir
in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the
same amount of juice from a can of pineapple; add two tablespoons of
lemon juice and a syrup made by boiling together a pint of water and a
cupful of sugar. When cold add four tablespoons of orange juice and
freeze. When stiff, open the freezer and add the white of an egg, beaten
stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk
2 cups sugar
juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer
has been packed. Add juice rapidly and with violent stirring, then
immediately place in dasher and turn the crank until frozen.

Fruit Cocktails

Peel and cut one orange and one grapefruit into small pieces, removing
all seeds and white bits of skin, add two sliced bananas, a tablespoon
of chopped or grated pineapple, sweeten to taste, and mix with the juice
from a can of pineapple. Stand in a very cold place, or put in the ice
cream freezer and partially freeze, serve in small glasses and ornament
with maraschino cherries. Reserve the remaining pineapple for a luncheon
dish.

Synthetic Quince

An Accidental Discovery

I put too much water with my rhubarb and had a whole dishful of
beautiful pink juice left over, about a quart. In this I cooked some
apples, quartered, and stewed till soft, and just as an experiment added
a saucerful of strawberries--also "left over."

The result, being served, looked and tasted exactly like quince, except
that the apple was a little softer.