d salt. If fresh fruit is used, more sugar will be required.

FROZEN EGG-NOG

Mrs. Will J. Davis

Put one quart of milk, a good sized stick of cinnamon; six cloves and
six whole allspice in a double boiler and scald. Beat the yolks of a
dozen eggs until thick and light, gradually adding two cups of sugar,
beating constantly. Add one-half teaspoonful each of salt and nutmeg.
Strain spices from milk and pour milk slowly into the egg mixture,
continue beating. Cook over hot water, stirring constantly, until thick
enough. Remove from stove, cool, then add three pints thick cream and
freeze slightly. When about to serve add one-fourth cup each of Jamaica
rum and cognac.

FRUIT PUNCH

Mamie Johnson

Two cups sugar; one-half cup orange juice; one cup water; one-half cup
lemon juice; one cup strawberry juice; one cup pineapple juice and
one-half cup maraschino cherries. Boil sugar and water to a syrup and
add the fruit juices. Let stand twenty minutes and strain and chill. Add
whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.

CRANBERRY PUNCH

Mrs. Frank Germaine

Stew one quart of berries until soft. Pass through a sieve; add to pulp
juice of three oranges, one tablespoonful liquid from maraschino
cherries and sugar to sweeten. Cook twenty minutes, cool and freeze.
Garnish each cup with a teaspoon of whipped cream, candied cherries and
a mint leaf. Set sherbet cups on plates and serve with lady fingers.

WATERMELON ICE

Mrs. Charles S. Clark

Put watermelon pulp in potato ricer and squeeze juice out of it. For one
quart of liquid add juice of two lemons and sugar to taste. Freeze.

LEMON ICE

Sue C. Woodman

Juice four lemons; two cups sugar; strain juice into sugar; let stand
two hours on ice; one pint milk or cream. Freeze.

LEMON ICE

Mrs. Alice Snively

Four cups water, two cups sugar, three-fourths cup lemon juice. Make a
syrup of the sugar and water. Add lemon juice. Freeze.

ORANGE ICE

Four cups water; two cups sugar; two cups orange juice; one-fourth cup
lemon juice; grated rind of two oranges. Make syrup by boiling water and
sugar for twenty minutes; add fruit juice and grated rind; cool, strain
and freeze.

ALMOND ICE

Two pints milk; eight ounces cream, two ounces orange-flower water;
eight ounces sweet almonds; four ounces bitter almonds. Pound all in
marble mortar, pouring in from time to time a few drops of water; when
thoroughly pounded add