The Henderson cook book

drops of liquid cream will spoil the parfait. Put syrup in a double boiler. Beat the eggs very light and add to the hot syrup, stirring until smooth and glossy. When cool add to the cream ; mix thoroughly, put into a mold (coffee can is good), and plunge in ice and salt for 5 hours. Serve in glasses with white sponge-cake made from the unused whites. Bake cake in sheets, ice and cut into squares. While icing is soft, cover with grating of nutmeg. This flavor blends well with the maple. — Mrs. T. M. Pittman. FRAPPE. One quart sweet milk, juice of 3 lemons, 1 pint sugar, 1 tablespoon gelatine dissolved in % cup boiling water. Chill milk in freezer a few seconds, then add lemon (that has been strained), sugar and gelatine; freeze. If desired, add a pink tablet in the gelatine to color this. Any kind of fruit crushed may be added also. GRAPE- JUICE ICE. One pint grape juice, 2 cups sugar, 3 cups water, 1 lemon. Make a syrup of sugar, water and lemon, and pour on the beaten whites of 2 eggs. Let stand a while and add enough water to make % gallon. Freeze. Serve in tall glasses, using grapes and leaves to garnish. — Mrs. B. J. Corbitt. RED RASPBERRY ICE. One quart fresh or canned raspberries rubbed through a sieve, IV2 cups of sugar, juice of 1 lemon, ll/o pints water. Pour ingredients together and let boil 3 minutes; mix with fruit. Strain. Freeze, and just when beginning to freezer add the white of a well beaten egg. I use 1 quart to V/2 quarts of water, and if in a hurry do not boil. — Mrs B. A. White. GRAPE SHERBET. For 8 persons mix 1 pint of grape juice (unfermented), juice of lemon and 1 heaping tablespoonful of gelatine dissolved in boiling water; freeze quickly; add beaten white of 1 egg just before finish. ORANGE SHERBET. Rind of 2 oranges, juice of 2 lemons, juice of 4 oranges, 1 pint of sugar, 1 quart of water; strain and freeze. When half frozen, add the well-beaten whites of 2 eggs. Continue freezing until stiff, then pack and let stand an hour or two before serving. LEMON SHERBET. Put to boil in a clean basin 2 scant quarts of water and 1 pint of sugar; cook until clear, skimming if necessary. Meanwhile squeeze 6 lemons and grate a little of the yellow peel into the juice. Dissolve a tablespoon of gelatine into a quarter cup of cold water, heating it over the teakettle. When the syrup is clear, pour into the lemon juice all the gelatine, cool and freeze. The beaten whites of two eggs may be used instead of the gelatine to give the ice body, if preferred. PINEAPPLE SHERBET. Make a syrup by boiling together for 5 minutes 2 cups water and 1 cup granulated sugar. Add the juice of 1 lemon and a can of grated pineapple. Freeze slowly and pack as usual. This quantity makes enough to serve six persons. APRICOT SHERBET. One quart can apricots, 1 lemon, % pound sugar, 1 quart water. Boil sugar and water 5 minutes. Crush apricots through a sieve. Add to the syrup while hot. When cold, freeze. LEMON WATER-ICE. Four large lemons, 1 orange, 1 quart water, 1¼ pounds sugar. Put the sugar and water on to boil, chip the yellow