FROZEN DAINTIES

Pineapple Sherbet.

Afix If quart water, 1 pint sugar, 1 can grated pine- apple, 3 lemons, whites of 3 eggs, well beaten.

Lemon Sherbet.

Three cups milk, 3 cups cream, If cup sugar, juice of 3 lemons, beaten whites of 1 or 2 eggs. Add sugar to milk and cream and partly freeze, then add the juice of the lemons and whites of the eggs, freeze and let stand 1 hour.

Red Raspberry Sherbet Made of Jam.

Two cups of jam, 1 cup of sugar, 4 cups water, juice of 2 lemons. Boil sugar and water until dissolved, then pour over raspberries and lemon juice, strain through fine cloth. When nearly frozen stir into sherbet the beaten whites of 2 eggs with 2 tablespoons powdered sugar.

Raspberry or Strawberry Sherbet.

One pint of berry juice, 1 pint of sugar, 1 pint of water, juice of 2 lemons. 1 tablespoon of gelatine. Freeze.

Cranberry Sherbet.

Boil 1 quart of cranberries in 1 pint of water for 5 or 6 minutes. Strain through cheese cloth. Add 1 pint sugar. Stir and boil until the sugar is dissolved. When cold add the juice of 2 lemons and freeze.

Frozen Custard. Beat yolks of 6 eggs, 1 f cup sugar, If quart milk. 1 tea- spoon corn starch. Cook in double boiler. When cool, add whites of the eggs, well beaten. Flavor with vanilla and freeze.

Frozen Pudding.

One quart milk or cream, 1 cup sugar, 3 eggs. Cook and cool, flavor with 1 \ teaspoon each of vanilla and almond. Add { pound of tigs, J pound English walnuts, all chopped fine, add to the sugar and freeze.

"They never taste, who always drink."

Hot Chocolate.

Two squares Baker's chocolate, 1 scant teacup granu- lated sugar, pinch of salt, 1 tablespoon cold water, dis- solve in double boiler, then add 1 pint boiling water, 1 pint hot milk, 1 scant teaspoon cornstarch which has been dissolved in cold water. Let come to a boil.

Unfermented Grape Juice.

Ten pounds grapes, 1 cup water, 2 pounds sugar. Put grapes in granite pan, heat until pulp and stones separate, strain through jelly bag; add sugar; heat to boiling; bot- tle. This will make 2 quarts. When served, dilute i with water.

Fruit Punch.

Make a syrup by boiling 1 cup of water and 2 cups of sugar 10 minutes, add 1 cup tea in fusion, 2 cups straw- berry syrup, and the juice of 5 lemons, the juice of 5 oranges and 1 can grated pineapple. Let stand 30 min- utes, strain, and add ice water to make H gallon of liquid. Add 1 cup maraschino cherries.

One quart lemon juice, 1 pint orange juice, 1 pineapple grated or 1 pint can of same ; add sugar and water to taste. This is a fine drink.

Three lemons to a pint of water makes a strong lemon- ade; sweeten to your taste.

BEVERAGES.

Mint Lemonade.

The juice of 5 lemons, H cup sugar, 6 stocks of bruised mint, 1 quart water and 1 quart ginger ale.

Raspberry Shrub.

Pour over ten quarts of raspberries 1| pint of vinegar, and let stand over night ; scald berries till soft ; squeeze well; to a pint of juice add 1 pound of sugar and boil L5 minutes ; bottle.

Currant Shrub.

Stem a quantity of red currants, place in a stone jar, set in a pot of hot water and let cook till juice is well extracted. Drain in flannel bag; for every pint of juice allow a pound of granulated sugar and boil for 5 minutes. Skim, stir until cold and bottle, sealing well with wax. Serve 2 tablespoons in glass of water.

"With thy sweets, comfort his ravenous sense."

For French Creams.

Whites of 3 eggs, 3 tablespoons water, XXX powdered confectioner's sugar sufficient to mold ; flavor with vanilla.

For Chocolate. — Grate Baker's chocolate, set on warm stove to melt (not boil). Make ball, let stand 30 minutes. Dip one at a time in chocolate. For different kinds, use different fruits and nuts. Drop on oiled paper.

For Orange Cream. — Use 3 tablespoons juice instead of water, and 1 grated rind. For pink use a few drops of carmine or use Price's fruit flavoring.

For Cocoanut Creams. — Mix with grated cocoanut and roll in same.

For Layer Creams. — Divide in 3 parts, color 1 pink, 1 chocolate, and leave 1 white. Roll in sheets \ of an inch thick, lay together and cut in squares.

Directions for Mixing. — Beat eggs light, adding water gradually ; add sugar, beating well, then knead till smooth and light.

Cream Candy (To Pull).

Three cups sugar, h cup water, -J- cup vinegar, stir well, then put on to cook, but do not stir. Cook till it cracks in cold water. Pour on buttered marble, flavor while pulling.

Two cups granulated sugar, 1 cup milk, 1 teaspoon butter; boil this mixture for about five minutes, then put in two squares of Baker's chocolate ; then boil for about 15 minutes; remove from the fire, set in cold water, stir until creamed enough to pour ; flavor to taste.

Molasses Candy.

Two cups granulated sugar, 1 coffee cup New Orleans molasses, ^ cup cold water, 1 tablespoon of butter ; boil until when turned in cold water it will harden in a ropy mass ; remove from fire and add 1 teaspoon saleratus and 1 tablespoon of lemon extract ; stir thoroughly and turn into pans to cool; pull vigorously over a hook or nail.

Molasses Candy.

One quart molasses, a cup of sugar, a tablespoon of vinegar, a small lump of butter; boil until it hardens when dropped in cold water. Have ready some buttered pans, with or without nuts, according to taste. Pour candy into pans and allow to harden. When cool enough to handle, wash your hands in water as hot as can be borne, then rinse in cold water. This will prevent candy from sticking to hands while pulling.

White Fudge.

Two cups granulated sugar, 1 cup milk, 1 teaspoon butter; boil 20 minutes. Remove from fire, flavor, add 1 cup nut meats and beat until creamed enough to pour.

Double Fudge.

Two cups granulated sugar, \ cup sweet cream, 2 squares Baker's chocolate, 1 teaspoon butter, boil until it forms a soft ball in cold water, beat until creamy, pour into a deep buttered tin. Then cook the following: Two cups brown sugar, \ cup sweet cream, 1 tablespoon but- ter, boil in same manner and when beaten creamy add 1 cup nut meats and 1 teaspoon vanilla. Pour this on the first rule and when cool cut into squares.

Cream Candy.

Use the above rule without the vinegar and it will cream sooner.

Burnt Fudge.

Three cups granulated sugar, 1 cup milk. Burn ^ cup sugar, leave rest of sugar and milk boiling, then pour in the burned sugar and boil about 5 minutes longer. Set back to cool, then beat until creamy. Pour in buttered tins. A cup of nuts may be added if desired.

Two cups granulated sugar, 1 cup syrup. 2 squares Baker's chocolate, small piece of butter, nuts ; cook like fudge and beat until cool.

French Cream Candy.

Take 3 cups granulated sugar, water enough to mois- ten ; add ^ teaspoon pure cream of tartar ; let it boil until syrup can be picked up from spoon held in cold water ; set in bowls to cool ; when finger can be held in syrup, flavor and stir until hard, then knead until creamy. Mould into required shapes. If coloring is desired, add with flavoring.

Chocolate Caramels.

Three cups brown sugar, 1 cup milk, ^ cup butter, 2 squares chocolate, melt slowly, stirring until boiling point is reached. Boil until it gums when dropped in cold water. Pour in buttered tins and when nearly cool mark off in squares.

Three cups light brown sugar, 1 cup thin cream ; when it boils add pinch of salt and walnut of butter. Boil till it forms a soft ball in cold water, add nut meats, flavor with vanilla. Beat till creamy, turn out and cool. Stir while cooking.

Three cups granulated sugar, \ cup water; 1 cup Karo Corn Syrup. Boil this till it forms a soft ball in water, take from fire and beat until it starts to cream, then add to it the beaten whites of two eggs, 1 cup nut meats and beat until stiff enough to pour.

Baked Potato Candy.

Bake 1 large potato as for table. When baked remove skin and mash fine ; mix in XXXX sugar till enough to mold nicely. Add chopped nuts, melted chocolate or cocoanut. Mold in a roll and cut as used.

Fig Bars.

Three cups granulated sugar, 1 cup milk, small piece of butter. Do not boil quite as hard as for fudge. Beat and stir in 1 pound chopped figs. Pour on buttered dish and bar before thoroughly cold.

Chocolate Candy.

One cup sugar, \ cup molasses, \ cup milk, \ cup butter, \ cake chocolate. Boil 20 minutes. Pour in but- tered pan to cool. Mark in squares.

Hickory Nut Macaroons.

One cup chopped hickory nuts, whites of 2 eggs and yolk of 1, 1 cup sugar, 2 tablespoons flour. Drop on buttered paper and brown in quick oven.

Peanut Brittle.

Shell 10 cents worth of peanuts, remove skins, spread in a buttered pan. Put 2 cups granulated sugar in an iron vessel and melt slowly, stirring constantly to keep from burning. When all melted, remove from fire and pour over the peanuts.

Candied Nuts.

One cup granulated sugar, ^ cup water, boil until crisp '>vhcn dropped in water, flavor with vanilla. Put nuts on a long pin and dip into candy. Put on butttered paper to harden. Nut meats may also be dipped in sweetened Baker's chocolate and let harden.

Orange Straws.

Cut orange peel into strips with scissors, put in cold water and boil 20 minutes, change water and repeat boiling 3 times. To 1 cup orange strips, 1 cup sugar, water to cover, boil till it hairs, roll in granulated sugar, place on platter till dry.

Caramel Candy.

One cup of molasses, 2 cups brown sugar, 1 tablespoon butter, 2 tablespoons flour, § cup sweet milk, ^ cup grated chocolate; boil until it hardens in water; flavor and pour in buttered tins.

Butter Scotch.

Two cups sugar, i cup water, 1 tablespoon vinegar, ^ teaspoon cream of tartar, boil 10 minutes, add large tablespoon of butter, boil until it is brittle when dropped in cold water; pour on plates well buttered.

Butter Scotch.

One cup table syrup. 1 cup butter, 2 cups sugar, pinch of soda. Boil until it just hardens in cold water, flavor with vanilla. Pour in thin sheets to cool.

Three Minute Butter Scotch.

Use f cup of sugar, 1 tablespoon of water, butter the size of walnut, ^ a tablespoon of vinegar. Boil until brittle ; pour on buttered plates.

Walnut Molasses Bars.

Pour \ cup water over \ cup butter, add \ cup brown sugar and \ cup molasses mixed with 1 teaspoon soda ; 3 cups flour ; 1 teaspoon salt, \ teaspoon ginger, \ teaspoon nutmeg, 1 cup chopped walnuts. Chill thoroughly, roll \ inch thick, cut in strips 3| inches long. Sprinkle with nut meats and bake 10 minutes.

Chocolate Caramels.

One-fourth pound of unsweetened chocolate, grated, \ cup milk, 1 pound brown sugar, 2 tablespoons molasses, 2 rounded tablespoons butter, 1 teaspoon vanilla. Heat slowly, stirring until chocolate and sugar are dissolved, then boil without stirring until a few drops will harden quickly in cold water. Pour into greased pans and mark.

One cup granulated sugar; put in an iron saucepan and stir over fire until it melts and slightly burns. (Watch carefully as it scorches easily.) Then add 1 cup milk, level tablespoon butter, 2 cups maple sugar. Boil until it forms a soft ball when dropped in cold water. Add \ pint English walnuts or pecan nuts and stir until mixture begins to thicken. Turn quickly into buttered pans and set aside to cool.

Turkish Delight.

Bring to a boil 3 cups sugar and 1 cup of water ; add 1 box gelatine softened in § cup cold water. Boil this mixture for 25 minutes, then add grated rind and juice of 1 lemon and 1 orange, boil for 1 minute and turn into wet pans to cool (preferably over night), cut into squares and roll into equal parts of corn starch and powdered sugar. Delicious with nuts added after it is cooked.

Cocoanut Kisses.

Mix 1 pound cocoanut, \ pound powdered sugar and the white of an egg. Mold into balls, put on buttered tins and brown in quick oven. Flavor with vanilla.

Cream Peppermints.

Two cups granulated sugar. 1 cup water, boil until it hairs ; remove from fire and with an egg, whip until white and creamy, flavor with | teaspoon essence of pepper- mint and drop in wafers on parafhne paper.

Peppermint Drops.

Place over the fire in a granite saucepan 1 large cup granulated sugar and 4 tablespoons of hot water. When the mixture comes to a boil cook 3 minutes. Meanwhile have ready -i tablespoons confectioner's sugar mixed with a few drops of peppermint. Turn this into the boil- ing syrup and stir quickly. Take from the fire, set the pan in a larger one of cold Avater, and with a spoon drop the hot liquid in spots about the size of a nickel on oiled paper or marble. Do not place the lozenges so close together that they will run into each other or they will not be a good shape.

Two cups granulated sugar, 1 cup vinegar, 1 table- spoon butter. Boil until crackles when dropped in water.

Cocoanut Creams.

Three cups of white sugar, scant \ cup of water, h teaspoon of cream tartar; boil ten minutes, then add 1 cup of cocoanut, beat well together, and drop on white paper by the spoonful.