How To Make Ice-Cream With Macaroons

Make ice-cream as above and add before freezing 1 pound of macaroons, dried in the stove and pounded; stir in some of the cream to make a paste and beat into the ice-cream when half frozen.

MRS. JAMES McKIMMON.

How To Make Ice-Cream With Preserved Ginger

To a gallon of plain cream add half a medium-sized jar of ginger, 2 pounds almonds (blanched and grated) and 1 tumblerful of sherry or a dash of Chartreuse.

Mrs. George Snow

How To Make Mixed Fruit Ice

Oranges .............................. 3

Lemons .............................. 3

Bananas .............................. 3

Pulp of 3 large Apricots, equal to 1/2 can; or substitute the juice of Strawberries or Pineapple.

3 cups Sugar in 3 cups Cold Water.

Cook water and sugar fifteen minutes, stir in the fruit and freeze.

How To Make Apricot Ice

Take a quart can of apricots and mash through a colander; add 1 quart of water and make very sweet, as the sweetness freezes out; freeze same as ice-cream. This is very pretty and particularly nice served in cups with the salad course. MRS. J. M. HECK.

How To Make Almond Mousse

One quart of cream whipped as for syllabub with the necessary wine and sugar. When whipped as stiff as possible put into your freezer a layer of syllabub and a layer of chopped blanched almonds. Continue this until all is used up. Pack the freezer well with ice and salt; set aside for several hours until thoroughly solid.

Mrs. Iredell Johnson

How To Make Peach Mousse

The fruit must be very ripe; peel and slice enough to make one quart. Rub through a sieve. After adding a pint of sugar and mixing well add two quarts of whipped cream. Heap the mousse lightly in a mould or the can in an ice-cream freezer which has been packed in salt and ice; cover with ice and a piece of blanket. About twenty pounds of ice and two quarts of salt will be required for packing. Let stand for four hours. At serving time dip mousse in blood warm water for a moment and turn out on flat dish.

Mrs. Geo. Snow