ICES AND ICE CREAM

CURRANT AND RASPBERRY ICE.— One quart red currants, i pint raspberries, i pint of water, i^ pints of sugar; squeeze out the juice, mix in the sugar and water and freeze. — Mrs. H. W. Higgins.

CARAMEL ICE CREAM. — Dissolve in a dry sauce-pan i cup ol dark brown sugar until it becomes a liquid, stirring all the time, add this to a quart oi cream and freeze. — Mrs. Anthony Schmitt.

PINEAPPLE SHERBEHT. — Take a pineapple, remove heart and eyes and chop fine, dissolve i tablespoon gelatine in cold water enough to cover it for i hour, i pint of sugar, i pint water, put all together and then add ^ teacup hot water. — Mrs. Henry Rives.

POMONA SHERBERT.— One quart cider, i pint orange juice, i pound sugar, i tablespoon sherry, i tablespoon brandy. — Miss Emma Vanderleith.

STRAWBERRY WATER ICE.— Juice of i quart of berries, equal quantity of water i pound of sugar, whites of 2 eggs and i table- spoon gelatine. Soak gelatine in ^ pint of water a few moments; put remaining quantity of water on to boil and dissolve gelatine in it; mash the berries, cover with the sugar, let it stand i hour or more, then press out the juice, add the water and freeze, add the whites of eggs when partly frozen; close carefully and freeze again and set away for an hour or two. —R. /,. D.

MERINGUE GLACE. — One and one-half pints of boiling milk, Y± cup granulated sugar, i dessert spoon of vanilla, 4 dessert spoons gelatine that has been soaked i hour in 4 dessert spoons of cold water, stir over the fire till dissolved, then strain it into 1^/2 pints of cold, thick, sweet cream; when cold freeze, remove paddl'- from freezer, press cream down firmly, let it stand for an hour'; when ready to serve turn it into an earthen dish, smooth it down and spread over it a meringue made of the whipped whites of 5 eggs and 5 tablespoons of granulated sugar; set it in a milk pan in which is poured the ice and ice- water from the freezer; set the pan on the top shelf of a very hot oven and brown the meringue as rapidly as possible; serve immediately with macaroons and lady- fingers. — Mrs. Idah M. Strobridge.

VELVET SPONGE CAKE. — Two scant cups of sugar, yolks of 5 eggsJ Deat e*&-s aill-l sugar to a cream at least 15 minutes, then add i large cup boiling water, 3 large cups sifted flour, to which add 2 heaped teaspoons baking powder and a pinch of salt; add the beaten whites, flavor to taste, and bake in a moderate oven.— Mrs. L. S. Greenlaw.

NOUGAT CAKE. — -One-half cup butter, creamed with 2 cups oi granulated sugar; add i cup sweet milk and i1/? teaspoons almond extract; beat well with the hand; do not use a spoon, and add alternately the whipped whites of 8 eggs and 2 cups of flour that has been sifted 5 times with 3 teaspoons baking powder; beat hard and pour into 5 jelly cake tins that are lined with paper clipped an inch deep in the edges all the way round, to fit closely in the tins and that are well greased on boih sides with melted sweet lard; when cold spread between the layers the following : r quart oi whipped cream sweetened with i cjp of powdered sugar, to which is added 2 cups of blanched English walnuts and 2 teaspoons of rose extract; cover the top and sides with an icing made of the whipped whites of 3 eggs, i cup of powdered sugar and 2 ten4

spoons of lemon extract; before it hardens press blanched almonds in halves into it. — Mrs. Idah M. Strobridge.

ANGEL FOOD. — One tumbler of granulated sugar, ^ tumbler of powdered sugar, i tumbler of sifted flour, i even teaspoon of cream tartar; sift all together 4 times and stir gradually into the thoroughly beaten whites of 12 eggs; flavor to taste; bake in unbuttered tin in a moderate oven; after baking invert on a toaster till cool. — Mrs. J. M. Fulton.

SPONGE CAKE. — Two cups sugar, 2 cups flour, 4 eggs, 2 teaspoons baking powder, ^ cup boiling water; add the water last. The cake may seem too thin, but will come all right from the oven. — Mrs. H. M. demons.

DOUCHNUTS. — One ettp bdtter, 2 cups sugar, 4 eggs, i cup sour milk or cream, i teaspoon soda dissolved in hot water, i tea- spoon grated nutmeg, ^ teaspoon of cinnamon; add sufficient flour to roll out in pretty soft dough, cut as desired and fry in hot lard. — Mrs. H. M.' demons.

WALNUT CAKE. — Three-fourths cup of butter, 2 cups sugar i cup of sour cream, 4 cups of flour, whites of 7 eggs and yolks of 2 beaten separately, i teaspoon soda, 2 teaspoons baking powder, i p»t of walnut meats rolled out and sprinkled with flour. —Mrs. J. M. Fulton.

FRUIT CAKE.- -Twelve eggs, i pound brown sugar, i pounci butter, 2 coffee cups N. O. molasses, i pound of fl:ur (browned), 4 pounds raisins, 4 pounds currants, i pound citron (and walnuts if desired), i tablespoon each ot cinnamon, nutmeg, cloves and allspice, i pint brandy, ^ teaspoon soda, bake six hours; after baked pour over it while warm a pint of wine. Sherry, Angelica, or any other sweet wine. — Mrs. Geo. J. Perkins.

SPICED COFFEE CAKE. — One cup of brown sugar, not quite cup of butter, 2 eggs, ^ cup molasses, i cup strong cold coffee, i teaspoon soda sifted with flour, 2 teaspoons cinnamon, i tea- spoorfcloves, flour enough to make stiff batter, and i cup seeded raisins, (floured); bake about an hour. — Mrs. R. W. Parry.

CRACKER CAKE. —Three eggs, i large cup cracker flour, i large cup sugar, i large cup blanched almonds chopped, 5 tablespoons grated chocolate, i teaspoon allspice, i teaspoon

cinnamon, ^ teaspoon cloves, i teaspoon vanilla, ^ cup shaved citron and lemon peel; beat yolks and sugar to a cream, add 3 tablespoons chocolate and spices, almonds, whites of 7 eggs and flour; bake in 3 layers and spread jelly between; take whites reserved and 2 tablespoons chocolate with sugar, beat well and use tor icing. — Mrs. H. Berg stein,

NUT CAKE. — One and one-half cups sugar, y? cup butter, \ cup sweet milk, j cup chopped nuts (floured), whites of 4 eggs, 2 teaspoons baking powder, flour enough to make quite a stiff batter; add whites of eggs last, alternating with flour. — Mrs. R. Brown.

MINNEHAHA CAKE — One and one-half cups sugar, ^ cup sweet milk, 2 heaping cups flour with 2 teaspoons baking powder, whites of 6 eggs beaten thoroughly; bake in sheets or round layers.

Filling. — Boil teacup sugar in a little water until brittle when dropped in cold water, remove from the fire and stir quickly into the well-beaten white of an egg; add to this a cup of stoned raisins chopped tine and nearly a cup of chopped nuts; place between layers and on top, or make plain icing for top. — Mrs. R. Brown,

GINGER SNAPS. — One large cup butter and lard mixed, i cup brown sugar, i cup molasses, ^ cup hot water,-! tablespoon ginger and cinnamon each, i teaspoon cloves, i tettespoon soda dissolved in hot water, flour for quite a stiff dough, roll out thinner than sugar cookies and bake quickly. These are richer by adding i egg and will keep for weeks. — Mrs. R. Brown.

GIXGKR BRKAI>. - One cup New Orleans molasses, i cup ol line sugar, i cup of sour cream, i teaspoon soda stirred in it, 3 cups flour, 3 eggs, ^ teaspoon each ground ginger, cinnamon, cloves and allspice. — Mrs. G. A. Fletcher.

GINGER SNAPS. — Boil coffee cup molasses, put in tablespoon soda, beat up i egg with coftee cup brown sugar and j£ table spoon vinegar; add this to boiling molasses with 2 teaspoons ginger; mix very stiff with flour. — Mrs. Gorham.

SPONGE CAKE — One pound powdered sugar, j^ pound flour, i dozen eggs, i lemon, separate the whites and yolks of eggs, beat whites to a froth and set in a cool place; beat yolks and sugar together thoroughly, add juice of the lemon, stir in the well

silted flour, the whites of eggs added gradually; bake 40 minutes and let cool in pan. — Mrs. Elizabeth A. Perry.

SPONGE DROPS.— Four eggs, y2 cup powdered sugar, ^ cup flour, % salt spoon of salt, flavor to suit, mix as for sponge cake, drop on a buttered pan, sprinkled with powdered sugar, and bake 15 minutes. — Mrs. Elizabeth A. Perry.

COOKIES.— Two-thirds cup sour milk, 2,3 cup lard and butter mixed, 2 eggs, 2 cups sugar, i teaspoon soda, seasoned to taste; mix stiff and roll very thin; bake in a quick oven. — Mrs. M. H. Williams.

CREAM PUFFS.— One-fourth of a pound oi butter, ^ pound flour, 5 eggs, i pint boiling water; put butter and water on fire, and while boiling stir in flour; remove from fire, add beaten eggs, and stir until cool; bake in a quick oven 20 minutes.

Cream. — One-half cup flour, i cup sugar, 2 eggs; beat to a cream and add to i pint of boiling milk; flavor to taste. — Mrs. C. A.

DARK CHOCOLATE CAKE. — One cup dark brown sugar, ' cup butter, 2 eggs, ^ cup sweet milk, 2 cups flour.

Cream — One cup grated chocolate, ^ cup milk, ^ of a cup dark brown sugar, i egg, i teaspoon vanilla; cook like cream in custard kettle and mix in the first recipe, sprinkle i teaspoon dry soda on mixture and stir well ; bake in layers and put frosting between.

Frosting. — One cup sugar. 5 tablespoons milk, boil 8 minutes and beat light with a fork. --Mrs. W. R. Jenvey.

WHITE CUP CAKE.- -One cup butter, 2 cups powdered sugar, i cup sweet milk, 3 cups flour, 3 even teaspoons baking powder sifted in the flour, whites of 8 eggs beaten to a stiff froth ; good for loaf or layer.- --Mrs. M. E. Arrowsmith

CUP CAKE. --One cup butter, 2 cups powdered sugar, i cup sweet milk, 3 cups flour, 5 eggs, 3 even teaspoons baking powder well sifted in flour; cream the butter, gradually add milk, then the flour and whites of eggs; good for loaf or \ayer. --Mrs. M. E. Arrowsmith.

SNOW CAKE. ---One-half teacup butter, i teacup sugar, 1^2

teacups flour, ^ teacup sweet milk, i teaspoon baking powder, whites of 4 eggs, flavor with lemon. — Miss E. G. Gibbs.

LAYER CAKE. — Two cups sugar, i cup butter, i cup milk, 3}^ cups flour, yolks of 5 eggs, whites of 2 eggs. */£ teaspoon soda, i teaspoon cream of tartar sifted into flour; bake in jelly cake tins. — Mrs. H. W. Higgins.

LAYEK CAKE. — Not quite i cup of sugar, not quite */2 cup of butter, mixed but not creamed, 3 eggs dropped in, ^ cup of milk, 3 cups flour, i teaspoon baking powder; stir quickly and bake.— Mrs. Henry Rives.