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ORANGE ICE AU CREME DE MENTHE

This dessert is amazingly effective in its lovely color scheme.
A round mold of orange ice is put in the sherbet glass, and creme
de menthe is poured over it.

PEPPERMINT CANDY ICE CREAM

14 pt. of cream 34 lb. of peppermint stick candy
1 pt. of milk (12 sticks)
Break candy into small pieces and dissolve in a little milk
overnight, or several hours. Add other ingredients, and freeze.

—Mrs. Chris. Morrison

PRINCE PICKLER

Whip the cream and sweeten. Divide into 3 parts. One part
mix with chocolate, one to be flavored with vanilla and the third
with strained strawberries. You may also put some chopped wal-
nuts in the vanilla cream and in the others some dry sponge cake
broken into small pieces. Have a form ready and put each part
separately into the form, that is, a spoonful of vanilla, then one
of chocolate and then the strawberry and so on until all is used
up. Then pack in ice from 3 to 4 hours. _When turned out each
color should show separately. —Mrs. Eric Hamber

‘PINEAPPLE MINT ICE

1 cupful crushed pineapple White of 1 egg
2 cupfuls of water Juice of 144 lemon
14 cupful sugar 2 teaspoonfuls of creme de menthe

Mix pineapple, water, sugar and lemon juice. Freeze 10 min-
utes, add the white of an egg, beaten stiff; then freeze for 5
minutes more. Serve in stem glasses. Make a hole in center of
ice, fill with 2 teaspoonfuls of creme de menthe and decorate with

a tiny sprig of mint. —Mrs. S. D. Brooks
PINEAPPLE WATER ICE
2 large yellow pineapples 1 qt. of water
114 lbs. sugar Juice of 2 lemons

Pare the pineapples, grate them, and add the juice of the
lemons. Boil the water and sugar together for 5 minutes; when
cold, add the pineapple and strain through a fine sieve. Freeze.

—Mrs. Hugh Springer

VIENNESE FROZEN PUDDING

Make a rich custard from the yolks of 7 and the whites of 5
well beaten eggs, then add 1 quart of rich sweet milk and 3 table-
spoonfuls of fine sugar. Cook to a smooth cream in double boiler,
then cool. Add 1 pint of beaten sweet cream and few drops of
pistachio and orange essence. Turn into freezer and freeze to a
soft mush; then add 1 cupful each of candied apricots, green
plums, pink pineapple and mint cherries. Freeze solidly and serve
with a hot clarified orange sauce.

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