Twentieth century home cook book

Cap the fruit ; wash before capping. They should not lay in the water long, neither should the fruit be washed too much. Strawberries wilt very soon after the sugar is put upon them ; if to be kept any length of time it is better not to cap and sugar them until a couple of hours before serving ; then put alternate layers of sugar and fruit in a glass dish, and put in a cool place until wanted. Pineapples may be sliced very thin, mixed with powdered sugar, and placed on ice until ready to serve. Pineapples should always be sliced lengthwise, in order to avoid the hard cores in the center, FROZEN STRAWBERRIES. Mash fine ripe berries, make some sweeter than for the table ; as soon as the juice is drawn out, freeze, and serve with cream or ice cream. FROZEN PEACHES. Mix well together two quarts of fresh, rich milk, two teacupfuls of good sugar ; put it into the freezer with ice and salt packed closely around it. When the milk is very cold, stir into it one quart of peaches, mashed and sweetened ; mix together well and freeze, FROZEN PEACHES AND CREAM. Peel and slice ripe peaches, perfectly fresh and sound. When sliced mix with cream and sugar to taste ; freeze. BISCUIT GLACE A LA CHARLES DICKENS. One pint of syrup (32 deg.), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream and a little chocolate water-ice, made with half a pint of syrup and four ounces of the best chocolate smoothly mixed and frozen ready. Mix syrup, yolks, peach pulps, noyeau and a few drops of vanilla ; whip high ; mix with the whipped cream and set in ice for one hour and a half in brick-shaped moulds ; then turn out (if very firm) and cut in slices an inch thick and coat them all over, or on top and sides, with the chocolate ice, smoothing with a knife dipped in cold water. Serve in paper cases. —Catherine Owen. MELANGE GLACE. Take the juice and grated rind of four oranges, the juice and grated rind of four lemons, four bananas broken in pieces, being careful not to use a knife about the bananas, and mix with a liquid made of two quarts of water, very hot; four cups of sugar or more, as the taste may demand, one-half box of Cox's gelatine ; all the ingredients of the liquid brought to a boil on the stove. Set on the ice until thoroughly chilled, and then freeze. When about half frozen add one quart of sweet cream, whipped to a stiff froth with the whites of six fresh eggs. Then freeze till very hard, pack in ice and leave for several hours to ripen. Some regard the addition of grated pineapple a great addition. Other fruits may be added or substituted. The juice of ripe raspberries that have stood in sugar for several hours is a great addition. Of course, when you use the raspberry juice you must decrease the amount of the water by the amount of juice used, the addition of the cream and eggs is entirely optional, some preferring the " melange" without it. Be careful to use only earthen vessels in the preparation of this dainty. — Mrs. Judge Halley, Newton, Illinois. JELLIED FRUITS. Take one box of Cox' gelatine ; dissolve in hot water ; add four lemons, sugar to taste. One can of fruit sweetened to taste and heated through. When thoroughly mixed, put the mixture on the stove and allow to stay there about five minutes, stirring with a steady motion all the time. Put in a pretty mould and set aside to congeal. When ice-cold dip the mould in boiling hot water and turn out on a flat dish. This makes a delicious dessert served with whipped cream. — Mrs. Judge Halley, Newton, Illinois. BANANA SALAD.