Three cups milk; one and one-half cups sugar; yolks five eggs; one-half teaspoonful salt; one pint cream; one-fourth cup pineapple syrup; one and one-half cup prepared French chestnuts. Make custard of first four ingredients, strain, cool, add cream, pineapple syrup and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mold with part of the mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.

Roll until fine one-half pound dried macaroons; add one-half cup sherry wine, let stand three hours. Whip one and one-half pints heavy cream until solid, then fold in macaroons. Cook one cup of sugar and one-half cup water for two minutes; cool and add to one quart thin cream, combine mixtures, add three-fourths tablespoonful each vanilla and almond extracts and a pinch of salt. Freeze, pack in mold and let stand in ice and salt from two to three hours.

One can or twelve large peaches, two coffee cupfuls sugar; one pint water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form.

Three pints thin cream; two boxes berries; two cups sugar; few grains salt. Wash and hull berries, sprinkle with sugar, cover and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to consistency of mush, add gradually fruit juice, and finish freezing.

One quart peaches, one pint milk, two cups sugar, one pint cream. Put sugar in peaches and dissolve before sifting. Mix and rub through a potato ricer after sugar is dissolved. Add milk and cream. Freeze.

One quart thin cream; one cup sugar; few grains salt; one and one-half squares Baker's Chocolate or one-fourth cup prepared cocoa; one tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt and flavoring, and freeze.

Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt; one pound figs, finely chopped; one and one-half cups heavy cream; whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy. Make custard of yolks of eggs, sugar and milk; strain, add figs, cool and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mold.

One quart cream, one pint milk, two eggs, two cups sugar, one-half cup flour. Sift flour and sugar; beat eggs and milk and cook in double boiler. Strain, and add vanilla to taste.

Two cups water; one cup sugar; one can grated pineapple; two cups cream; make syrup by boiling sugar and water fifteen minutes; strain, cool, and add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.

One cup of maple syrup: three eggs; a pinch salt; two cups whipped cream; one teaspoonful lemon juice; beat eggs very light, bring maple syrup to boiling point: pour it on the eggs, beating while pouring. Cook all together until thick, then set aside to cool. When cool, add whipping cream, mix thoroughly, turn into mold, cover closely and bury in ice and salt for three hours.

Boil together one-half cup sugar and one-half cup water until a soft ball can be formed. Whip whites of three eggs until foamy but not stiff; pour syrup in a fine stream over them, beating until cold. 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.

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.

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.

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.

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.

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.

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.

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 glasses.

Two squares bitter chocolate; one cup hot water; one-half cup sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.

Make half a pint of Ceylon tea; after five minutes standing, drain off the tea and put it aside until cold. Add one pint of grapejuice, half a cupful of white sugar, and turn it into a freezer. When half frozen, put in a dozen quartered Maraschino cherries, and continue to freeze until the mixture is so stiff that the dasher will not turn. Pack for an hour before using.

One-half envelope Knox sparkling gelatine; one orange; one and one-half cups sugar; one lemon; three cups rich milk. Grate the outside of both orange and lemon. Squeeze out all the juice, add to this the sugar. When ready to freeze, stir in the milk slowly to prevent curdling. Take part of a cup of milk, add the gelatine. After standing five minutes, place in a pan of water (hot) until dissolved, then stir into the rest of the milk and fruit juice. Freeze. This makes a large allowance for five persons.

One quart apricots; one quart milk; one pound sugar. Put fruit through soup sieve. Then mix all together and freeze in ice cream freezer.

One and one-half quarts milk, one cup cream, one pint sugar. Partly freeze. Add juice of three lemons and two oranges, whites of two eggs, beaten stiff. Turn freezer slowly until frozen.

Whip one-half pint cream very stiff, sweeten with confectionery sugar; set away to chill. Chop fine one large banana, one orange, one-half cup English walnuts, one-half cup preserved pineapple, one-half large marshmallow. Just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top. Enough for six persons.

Yolks four eggs beaten very light; heat one cup of maple syrup in double boiler, when hot stir into the beaten yolks, and put back into double boiler and cook until thick. When cold mix lightly with one pint of cream whipped. Turn into mold and pack in ice and salt for four hours.

Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla. Mash up a pint can of peaches and mix them in with the cream. Pour this mixture into a mold that has been wet with cold water. Pack the mold in equal parts of chopped ice and coarse salt and let it stand for four hours, when it will be ready to use.

Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks ten minutes, add syrup gradually and put in double boiler and cook twenty minutes. Beat whites till dry, pour cooked yolks and syrup over while hot, and set to cool. Whip cream and pour cold cooked syrup over, being careful to only fold in. Put in mold and pack in ice and salt, half and half, two or three hours.

Whip stiff one pint of cream, sweetening it as you whip it with three-quarters of a cup of powdered sugar. When the cream is stiff and firm, fold in half a cupful of grapejuice, pack the mixture in a mold in ice and salt, cover this closely, and let it stand for three or four hours.

Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint whipped cream. Pack in freezer and let stand four or five hours.

One pint of whipped cream, very stiff, one-half cup hot coffee, very strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour coffee on yolks and stir until cool or beat. Pour this on whipped cream and add whites of two eggs well beaten. Pour into mold, cover tight, and pack in salt and ice for five or six hours.

Juice of six oranges and grated rind of one. Mix with one pint water, one cup sugar and one cup cherries, bananas and chopped nuts. After this is well frozen, take out dasher and beat in one-half pint of whipped cream. Repack and let stand for three or four hours.

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three and a half quarts of scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.

Two cups water; one cup sugar; juice three lemons; two cups ice-water; one can shredded pineapple or one pineapple, shredded. Make syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

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.

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.

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.

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.

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

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

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.

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 the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing.

Boil one pound of sugar in one pint water for five minutes, add one pint of cold water, the grated rind of one lemon, and the strained juice of four. Turn into a freezer, and turn until frozen like snow, serve in lemonade glasses, and topped with a piece of candied or fresh lemon.

Juice of four lemons; whites four eggs; two cups sugar; two cups water; one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar, water and lemon juice together, then add to beaten whites of eggs, and freeze.

Three oranges; three lemons; three cupfuls sugar; the whites of three eggs and three cupfuls water. Freeze. This will serve twenty.

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