d. Add one
tablespoonful vanilla. Fold in one pint thick cream, beaten stiff. Turn
into a quart mold and pack in salt and ice for four hours. Serve in high
glasses and decorate with candied cherries.

CAFE PARFAIT

L. E. Kennedy

One pint whipping cream; two tablespoonfuls black coffee; sugar to
taste. Whip until stiff; put into a colander to drain. Pack in ice for
three hours.

GRAPE PARFAIT

Put one cup of sugar over the fire with half a cup of grape-juice, bring
to a boil and cook until it will spin a thread from the tip of the
spoon. Have ready the yolks of three eggs, beaten well, pour the
grape-juice syrup upon it, and add two cups of whipped cream. Turn into
a mold, pack in ice, salt and leave for three hours.

FROZEN PUDDING

Mrs. K. T. Cary

Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls
gelatine, two eggs, one pint cream, two cups granulated sugar, one-half
pound apricots or cherries, vanilla to taste. Soak gelatine in warm
water two hours. Put milk in double boiler and scald. Stir eggs, flour
and one cup of sugar together and add to milk. Cook twenty minutes.
After it is cold add gelatine, cup of sugar, cream and vanilla. Freeze.

BISQUE

Mrs. Henry Thayer

One pint of cream whipped; three eggs beaten separately; one and
one-half pints of sugar; one tablespoonful vanilla, stir gently
together, put into ring mold and pack in ice and salt for five or six
hours.

FROZEN FRUIT COCKTAILS

Peel, seed and chop three large oranges; shred or chop one fresh
pineapple or a can of the fruit; peel and mince fine three bananas. Pour
over all one cupful of grapejuice, sweeten the mixture to taste, and
turn into a freezer. The fruit must not be frozen too hard, but it
should be well chilled and partially congealed. Serve in fruit cocktail
glasses, with or without whipped cream on top.

GRAPE WATER ICE

Boil one quart of water and one pound of granulated sugar for five
minutes without stirring after the boil is reached. Add to this two
cupfuls of grapejuice, the juice of two oranges and of two lemons, and
the grated peel of one of each fruit. Turn into a freezer and freeze
slowly.

PINEAPPLE SHERBET

Soak a tablespoonful of gelatine into two tablespoonfuls of cold water
and pour over this one pint of boiling water. Set aside until cold. Add
to it one cupful of sugar, one can of chopped or shredded pineapple, and
half a pint of grapejuice. Freeze. Serve in sherbet gla