erries or any fruit in
season.

HARD SAUCE

Mrs. W. D. Hurlbut

Four tablespoonfuls butter; eight of powdered sugar; frothed white of
one egg; half a glass of wine. Cream butter and sugar together; add
wine, then white of the egg. Set in a cool place to harden. Grate nutmeg
over top.

GRAPE SAUCE

Remove the pulps of the grapes from the skins, boil the pulp until the
seeds can be separated, strain through a collander, add the skins, and
boil five minutes, after which add two-thirds the amount in sugar. Boil
twenty minutes, stirring constantly.

STRAWBERRY SAUCE

One-half cup butter; one cup sugar; then add one cup crushed
strawberries. This can be made only in strawberry season.

FROZEN DISHES

"_Seek roses in December, ices in June._"
--BYRON.

NESSELRODE PUDDING

Miss Agnes Seiber

Three cups milk; one and one-half cups sugar; yolks five eggs; one-half
teaspoonful salt; one pint cream; one-fourth cup pineapple syrup; one
and one-half cup prepared French chestnuts. Make custard of first four
ingredients, strain, cool, add cream, pineapple syrup and chestnuts;
then freeze. To prepare chestnuts, shell, cook in boiling water until
soft, and force through a strainer. Line a two-quart melon mold with
part of the mixture; to remainder add one-half cup candied fruit cut in
small pieces, one-quarter cup Sultana raisins, and eight chestnuts
broken in pieces, first soaked several hours in Maraschino syrup. Fill
mould, cover, pack in salt and ice, and let stand two hours. Serve with
whipped cream, sweetened and flavored with Maraschino syrup.

MACAROON ICE CREAM

Mrs. G. Shelly

Roll until fine one-half pound dried macaroons; add one-half cup sherry
wine, let stand three hours. Whip one and one-half pints heavy cream
until solid, then fold in macaroons. Cook one cup of sugar and one-half
cup water for two minutes; cool and add to one quart thin cream, combine
mixtures, add three-fourths tablespoonful each vanilla and almond
extracts and a pinch of salt. Freeze, pack in mold and let stand in ice
and salt from two to three hours.

FROZEN PEACHES

Miss B. L. Chandler

One can or twelve large peaches, two coffee cupfuls sugar; one pint
water and the whites of three eggs beaten to a stiff froth; break the
peaches rather fine and stir all the ingredients together; freeze the
whole into form.

STRAWBERRY ICE CREAM

Three pints thin cream