Kirmess cook book

dozen narrow green ribbons. Remove the threads, tie the bananas up with the ribbons; lay back in a freezer when you have wiped it dry, and leave in ice and rock salt until served. ICE CREAM WITH CRUSHED FRUIT. Mrs. Charles A. Greer, Rye, N. Y. The various sundae combinations which have been so popular at soda and ice cream counters are perfectly feasible at home and make a specially good dessert. Prepare a plain vanilla ice cream and serve in punch glasses, pouring over the top of each dish of cream a few spoonfuls of crushed fruit, plain or mixed, or some made cold sauce. The foundation of these cold sauces is about like this: Boil together for ten minutes a half pint of granulated sugar and one pint of water. Add a teaspoonful of granulated gelatine which has been soaked in two or three tablespoonfuls of cold water. Take off, stir until the gelatine is dissolved and strain. To this when cold add any flavoring desired. In place of all water part cream may be used and melted chocolate added; with the chocolate some finely cut preserved ginger and a few spoonfuls of ginger syrup is delicious. Part fruit juice or maple syrup may be used, and chopped nuts, candied fruits or crumbled macaroons all give variety and individuality. MERINGUE. Mrs. F. P. Gray. For the pretty cold course which closes the dinner, make some meringue shells by beating thoroughly the whites of four eggs, and folding in a cup of powdered sugar with two or three drops of flavoring. Dust some shallow pans with more sugar, and drop spoonfuls of whites of eggs with a spoon wet in cold water. Bake in a quick oven till they brown, then dry them two or three hours. Fill with plain ice cream or with whipped cream or cherries. MACAROON MOUSSE. Mrs. E. F. Brown, Boston. Make custard as in Macaroon Ice Cream, but whip the cream, then beat the powdered macaroons into it, pack in ice and freeze without grinding. The "mousse" or mossy effect is produced by freezing whipped cream without turning the crank. STRAWBERRY MOUSSE. Mrs. Charles A. Greer, Rye, N. Y. Whip a pint of thick cream very stiff and stir into it a cupful of crushed berries which have been sweetened abundantly and from which all of the juice has been drained. Mold and pack in ice and salt for four hours. When ready to serve, garnish with whole strawberries. RASPBERRY MOUSSE. Contributed. Mash a quart of red raspberries and cover them with a pint of granulated sugar. Whip a quart of cream to a stiff froth, and beat it gradually into the mashed berries. Turn into the freezer. Do not grind, but pack in ice and cracked salt for three hours. This is delicious served with or without whipped cream. COFFEE MOUSSE. Mrs. Frederick Dietzy New York. Two eggs, one pint of cream, one cup of powdered sugar, one-half cup strong coffee (hot), a little salt. Beat the yolks of eggs with the sugar, then pour in cof- fee and mix thoroughly, then set to cook, while beating the eggs to a stiff froth. Then whip the pint of cream stiff. When the coffee, eggs and sugar are cold, mix all together and pour in a pint mould, which should be cold. Stand in freezer for five or six hours, surrounded and covered with ice and coarse salt. COFFEE MOUSSE.