PEACHES MELBA ICE CREAM

• 1½ pint cream,
• 1 vanilla bean,
• 6 eggs (yolk),
• ½ pound powdered sugar.

Put the cream in a double boiler, with the vanilla bean split in half. Beat the yolks of the eggs and the sugar together until light, add to the hot cream, stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.

Take half a cup strawberry syrup, half a cup raspberry syrup. Put on stove; when it begins to boil add a scant teaspoonful corn starch dissolved in a little water. Take from fire and put in cool place.

Peel fresh peaches and place on ice, then pour the above syrup over the ice cream.

Whole preserved, sweet peaches are used, out of season.

STRAWBERRY ICE CREAM

• 2 quarts berries (red, ripe and sweet),
• 2 pounds sugar,
• 2 quarts cream.

Cover the fruit with the sugar and mash them together, and rub the fruit and syrup through a sieve into a bowl; adding a cupful of water to the pulp at last. Half freeze the cream by itself, and then add the strawberry syrup and finish freezing as usual.

RAISIN AND CRANBERRY FRAPPE

Simmer ¾ cup ground raisins (that have been soaked in 1 cup cold water for two hours) until reduced to pulp. Cook 3 cups cranberries in 1¼ cups water and press pulp through sieve. Soften 1 tablespoonful gelatine in ½ cup cold water and dissolve by standing in hot water; combine ingredients, add 1½ cups sugar, juice 1 lemon and beat well together. Turn into freezer, pack in ice and salt, and let stand for two hours. Delicious to serve in sherbet glasses with roast turkey.

PINEAPPLE ICE

• 2 cans pineapple,
• 2 pounds sugar,
• 2 quarts water,
• 6 or 8 whites of eggs.

Strain the juice from one lemon into the freezer. Make a boiling syrup of the sugar, and one quart of water, and throw in pieces of pineapple, previously cut in large dice. Let boil a few minutes and then strain the flavored syrup also into the freezer. Add the other quart of water and freeze. Strew some sugar over the pieces of pineapple and set them on ice; when the syrup is nearly frozen, add some red fruit juice or coloring to make it pink, the beaten whites, and freeze again. Throw the pieces of pineapple on top, cover down, and let remain until ready to serve, and then mix them in.

MARASCHINO PUNCH

• 2 pounds sugar,
• 3 pints water,
• 2 lemons (juice only),
• 2 oranges (juice only),
• 1 pint maraschino,
• 6 whites of eggs.

Mix the sugar and water and juice of fruits together; strain and freeze, add the whipped whites and beat up.

The car with unlimited power, beauty of design, and such flexibility that gear shifting is practically unnecessary.

Have you ever owned a car? If not, let your first car be a Chalmers 3400, R. P. M., thereby avoiding all costly automobile experience. Or are you now the owner, if so, are you fully satisfied with same? If not, get the one car that has no dissatisfied owners. Because the Chalmers 3400, R. P. M., motor spells satisfaction in its P-U-R-R. And above all you get all of this at a nominal initial cost and very low up-keep and running expense.

If you want to know more about this car we will be pleased to furnish you literature descriptive of same, or, better yet, if you will call at the “Lincoln Garage,” 41-45 W. Fourth Street, the home and service station of the Chalmers, we will be glad to explain in detail the embodied quantities of this 3400, R. P. M., Chalmers.