FROZEN DAINTIES

To make ice cream successfully, the ice should be nearly as fine as the salt. Use one part salt to three or four parts ice. Put in a layer of ice three inches deep, then a measure of salt, etc., till the freezer is full. The melted ice and salt should surround the can, and not be drawn off as fast as melted. Draw it off only when it floats.

Ice Cream Custard. i quart new milk, 2 eggs, 2 tablespoons cornstarch. Heat the milk in double boiler, then stir in cornstarch mixed smooth in a little cold milk; let it boil for one or two minutes, then remove from stove and partly cool and stir in the egg and a half pound of sugar. Add a pint or more of rich cream, flavor and freeze. Mrs. Chas. von Schrader.

Caramel. For flavoring ice cream, custard or pudding sauces. Melt i cup sugar in frying pan. Stir until it becomes of a golden brown color. Add J/2 cup boiling water. Simmer io minutes. Bot- tle when cool.

Angel Ice Cream. Bake Angel Cake in an oval pan, cut a lid from the top, scoop out center, and fill with ice cream, replace lid, pour over a hot ice-cream sauce.

Cantaloups Ice Cream. Fill very small cantaloups halves with ice cream and cover with ripe red raspberries.

Easily Made Caramel Ice Cream. 2 quarts pure cream, flavor with 2]/2 cups caramel flavoring. Freeze.

Caramel Flavoring — i ]/2 cups sugar, 2 cups boiling water. Di- rections for making flavoring: put sugar in skillet, stirring con- stantly over hot part of range until melted to a syrup of light brown color. Add gradually hot water, simmer ten minutes ; cool.

Camilla Stephens Cook.

Guaranteed Jewelry at C. A. Gallagher & Son

144 All goods are sold on the quality value basis at Martensen's

Caramel Parfait. Cook ^4 CUP sugar until brown, add y^. cup boiling water, cook until thick, and pour slowly into 4 well beaten eggs, add dash salt, and turn into a double boiler, add 1 cup of thin cream and 1 teaspoon butter, and cook until hot; remove from fire, beat until cold, and add 2 cups whipped cream and a little powdered sugar if not quite sweet enough to suit taste. Pack in mould in ice and salt. Minced nuts or powdered macaroons may be added just before freezing.

Caramel Ice Cream with Pecans. Break 2 cups of nuts and pour over them in a shallow pan the boiling caramel. When cold, chop fine and add to ice cream mixture. Save some of the caramel nuts to sprinkle over cream when serving.

Cherry and Almond Ice Cream. Add to cream when half frozen 1 cup candied or preserved cherries and 1 cup blanched and shredded almonds, flavor with almond extract or Maraschino.

Chocolate Ice Cream. 1 quart cream, 1 pint milk, 2 cups su- gar, 2 eggs beaten light, five tablespoons of grated chocolate rubbed smooth in a little milk ; heat milk to near boiling point, pour in slowly beaten eggs and sugar, then chocolate ; cook until it thickens, stirring constantly; cool.

Chocolate Parfait. Cook 1 cup sugar with cup water until boiling, pour slowly into 4 well beaten eggs, add dash salt and turn into double boiler, add 3 tablespoons grated chocolate, 1 cup thin cream, 1 teaspoon butter, when boiling remove from fire, beat un- til cold, add 1 cups whipped cream. Turn into a mould and pack in ice and salt, and serve with orange Tunisian, or preserved peach halves.

Coupes Peches. Half fill glasses with ice cream, place a turned up half of a peach poached in vanilla syrup in each, fill with bar-le-duc and cover with ice cream or lemon or orange ice.

Cranberry Ice. Boil together y2 pint water and y2 pint sugar for 1 minute. Put into this 1 quart cranberries. Boil for fifteen minutes covered closely. Then crush any that may be unbroken. Strain and add the whites of eggs (well beaten) in the proportion of 3 to a quart of juice. Then freeze. Make measure of sugar light and then add to suit the taste. Miss Jennie Barnes.

100 Per Cent. Value at Geisler Shoe and Clothing Co.

Broxam & Hinckley for Cocoa Butter

Cranberry Frappe to Serve With Turkey. Boil i quart cran- berries in i pint water 5 minutes. Strain through a coarse cheese cloth, add 1 pint sugar and stir; boil until the sugar is dissolved. When cold add the strained juice of 2 lemons. Freeze to a mush us- ing equal parts of ice and salt. Serve in glass cups either with or just after roast turkey. Mrs. Helen Sanborn Howes.

Frozen Pudding. Heat 1 pint milk. When boiling add the following mixture : 1 % cups sugar, 2 eggs, 2 tablespoons flour, well mxied, stir into the milk, cook like custard. When cold add 1 quart cream, y> pound candied fruit (2 apricots and the rest cherries) chopped fine. When the above is partly frozen add the fruit and freeze.

Creole Ice Cream. 1 pint cream (scalded), 1 cup caramelized sugar, 2 pints cream, 1 cup maple sugar, 1 cup almonds chopped fine, % teaspoon salt, 1 teaspoon vanilla. Blanch almonds and brown in oven before chopping. Margaret V. Hughes, Beach, N. D.

Fruit Ice With Cream. Enough to fill 3 quart freezer. 1 y cups sugar, iy2 cups water, boil 5 minutes, iy2 cup fruit pulp, 1-3 cup lemon juice, 1 y2 cups heavy cream. Add whites of 2 eggs when partly frozen. Govern the amount of lemon juice by the tartness of fruit used. Grace Crane Keck.

Lemon Ice. 1 quart milk, 2 cups sugar, 3 lemons (juice of 3 and grated rind of 1). Strain juice before adding sugar. Put milk in freezer, alowing it to get cold before adding other ingredients.

Mrs. S. B. Sears.

Maple Parfait. 4 yolks of eggs, 1 teacup maple syrup. Beat eggs well, add to maple syrup and cook stiring constantly, then add 1 pint whipped cream and freeze. Mrs. Mary Riland.

Maple Frango. Bring to a boil CUP maple syrup. Pour it over the stiffly beaten whites of 4 eggs, and cook over hot water un- til smooth. When cold, add 1 pint of cream beaten stiff. Pour into mold and freeze 4 hours.

Maple Mousse. 1 cup maple syrup, 1 pint thick cream, 4 eggs, mix syrup and beaten yolks of eggs. Bring to a boil. When cool, add the cream whipped and whites of eggs beaten stiff. Freeze with- out stirring.

Insurance — H. Gale Buchner

Krumviede's Clothes

Mint Ice Cream. Serve ice cream in sherbet glasses. Cook I cup sugar with %cup water and y2 cup of bruised mint, add % CUP grape-fruit juice, strain and cool, and pour over cream. Garnish with whipped cream and fresh mint leaves dusted with powdered sugar.

Nesselrole Pudding, i quart cream, i pound sugar, y2 pound nuts, y2 pound candied fruit, i quart milk, i ounce chocolate, 8 eggs. Flavor with vanilla. Freeze. Mrs. Chas. von Schrader.

Orange Ice. Juice of 3 oranges and 1 lemon, 1 pint water, also 1 pint pulverized sugar. Mix and freeze as rapidly as possible. When partly frozen the beaten white of an egg may be added if de- sired. Mrs. A. Palmer.

White Parfait with Hot Chocolate Sauce. Cook y2 cup sugar with y2 cup water, pour slowly into 5 egg whites beaten very stiff, add a dash salt, 1 tablespoon vanilla, 2 cups whipped cream. Pack and freeze and serve with 1 tablespoon Hot Chocolate sauce poured over each serving.

Peach Ice Cream. 1 quart milk, 1 pint sugar, yolks of 3 eggs, 1 tablespoon flour; make a custard of these ingredients and when cool add a quart of rich cream and the beaten whites of 3 eggs ; when partly frozen add a quart of ripe peaches sweetened and run through a colander; freeze and pack.

Peach Ice Cream with Almonds. Peel, seed and crush in a bowl a dozen ripe peaches, add 2 cups granulated sugar, heat 3 pints cream and 1 of fresh milk, when cold put in freezer with peaches and freeze ; when it begins to thicken add 1 cup chopped almonds and whites of 2 eggs ; stir until done, take out dasher and repack, us- ing plenty of salt ; should be ready to slice in two or three hours.

Pineapple Sherbet. 1 quart water, 1 pound sugar, let boil, add 1 tablespoon cornstarch, put in freezer, when it starts to freeze stir in one can grated pineapple and well beaten whites of 2 eggs, freeze well ; ready for use.

Pineapple Ice. 2 quarts water, 3 lemons, 1 can pineapple, 1 orange, 5 cups sugar, whites of 3 eggs when almost frozen. This makes 1 gallon. Mrs. S. B. Sears.

Hayes' Grocery — Nothing but the Best

"Nasby's" Subscription Agency, 136 Main Street

Sicilian Sherbet. Pare i dozen large mellow peaches, remove the stones and cut or chop the peaches with a silver spoon, then add to them i pint orange juice and 1 lb. granulated sugar; stir until sugar is thoroughly dissolved, then turn into a freezer and finish the same as orange sherbet. To be served with meat course.

Mrs. A. B. Bow en.

Strawberry Ice Cream. Sprinkle 2 cups sugar over 2 quarts strawberries. Mash them and let stand y> hour, or until the sugar is dissolved; and meanwhile prepare the ice, and pack the freezer. Turn the berries into a large square of cheese cloth, placed over a bowl, and squeeze as long as any juice or pulp will come. Then empty the pulp and seeds left in the cloth into a pan, and pour on gradually about a pint of milk; mix it well with pulp, until pulp is separated from seeds. Squeeze again until perfectly dry. There should be nothing left in the cloth save a ball of seeds. Add to juice as much cream as you may have, from 1 cup to 3 pints, and sugar to make it very sweet. Freeze as usual. After tasting this, you will never want any other strawberry ice cream.

Peach Sherbet. 1 quart well mashed peaches, juice of 2 lem- ons, make very sweet, add iy2 pints water. Stir up well and just before freezing add 1 pint good cream and freeze.

Peach or Pineapple Pudding Glace. Beat 3 yolks very light, add 2 tablespoons gelatine softened in y2 cup water and dissolved in cuP sugar syrup, add 2 cups drained and chopped pineapple or peach pulp, beat until cool, and if pineapple be used add 1 tablespoon lemon juice and 2 cups whipped cream. Fold in the egg whites, pack and freeze. A cup of boiled rice may be added to this with 1 tablespoon less of the gelatine.

Peanut Ice Cream. Make a vanilla cream, and when nearly frozen, add ground peanut brittle. ■

Pumpkin Ice Cream for Thanksgiving. Make an ice cream with 2 additional egg yolks and % cup sugar. Partly freeze, add enough blanched almonds to represent the seeds and the pulp of an orange pulled into shreds, finish freezing and fill a scooped-out pumpkin, and serve on a large platter, with pumpkin vine with leaves and small unripe pumpkins on the vine. This can be made out of paper if the green vine is not obtainable.

Iron in Comfort, the Electric Way — Iowa Electric Co.

L. T. Martensen Dry Goods Co.

Rice Ice Cream — White or Yellow. Boil 2 tablespoons rice in 2 cups milk with i scant cup sugar, dash of salt, split vanilla bean, and a small stick of cinnamon, for an hour or more. When cold, add y2 cup minced almonds and 2 cups whipped cream and 2 eggs beaten stiff. Freeze and serve in sherbet glasses.

Delicious Sherbet. Dissolve i pint sugar into i quart sweet milk, add 6 egg whites beaten stiff; partly freeze, add the juice of 6 lemons, i teaspoon lemon extract and freeze stiff.

Mrs. M. Rice.

Three-Five. 3 lemons, 3 oranges, 3 bananas, 3 cups sugar, 3 pints water. Mash bananas fine, strain lemon and orange juice and freeze all together.

The Lee-Fisher Company for Dry Goods, Etc.

Broxam & Hinckley for Pure Spices