From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers

With best wishes for your success, I am very sincerely yours,

Boil together one quart of water and one pint of sugar for about half an hour; add the juice of six good sized lemons and one orange; strain and set away to cool. Then prepare the following: Boil together one gill of sugar and one gill of water for eighteen minutes. While the syrup is cooking, beat the whites of four eggs very stiff, and into these pour the hot syrup very slowly—beating all the time, and continue to beat a few minutes after it is all in. Set this away to cool. Place the first mixture in the freezer and freeze by turning it all the time for twenty minutes. Then take off the cover, remove the beater and add one gill of sherry, two tablespoonfuls Jamaica rum and the meringue, mixing this well with a spoon into the frozen preparation. Cover again and set away until time to serve.

Serve in punch glasses, as a course between entreÉs and roast.

ROMAN PUNCH.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs without beating. Freeze.

KIRSCH PUNCH.

Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small. Beat this thoroughly for five minutes. Taste the mixture and add more powdered sugar if desired sweeter; then strain through a sieve into the freezer. Stir into this two gills of Kirsch. Freeze it as you would an ice cream. Serve in twelve punch glasses.

APRICOT SORBET.

From MRS. M. D. OWINGS, of Washington, Lady Manager.

Take twelve fine, sound apricots; wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Then take two ounces of bitter almonds; peel and mash these while wet; add one gill of cold water and one ounce of powdered sugar, mashing the whole together. Place a muslin cloth over the vessel containing the mashed apricots and through it press the almond mixture. Stir all this together for four minutes; then add the juice of three lemons and a pint and a half of cold water. Beat thoroughly, then strain through a fine sieve into the freezer, and freeze as you do ice cream.

PINEAPPLE SHERBET.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President
Board of Lady Managers.

One quart grated pineapple, two heaping tablespoonfuls gelatine dissolved in hot water, one quart water, one quart sugar, juice of one large lemon, whites of two eggs well beaten put in just before freezing.

ORANGE WATER ICE.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

Eight oranges, two lemons, the grated rind of two of the oranges boiled in a little water and then strained, two tablespoonfuls of corn starch mixed with a little cold water; then pour boiling water on the starch; put in the juice of oranges and lemons after straining; one and one-half pounds sugar; add enough water to make one gallon, then freeze.

ORANGE FRAPPÉE.

From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.

One pint orange juice, one pint water, one pint sugar, juice of two lemons, grated rind of two oranges, partially freeze and pack in ice only.