Kirmess cook book

Hull a quart of fine fresh strawberries, cover them with three cups of sugar, and set them away till the sugar has drawn out their juice, and they stand in a red syrup. Then put the syrup and berries through a fine sieve and add a claret glass of sweet wine and a cup and a half of water. Stir well together and freeze. Serve in punch or lemonade glasses. STRAWBERRY OR RASPBERRY PARFAIT. Miss Elsie Louise Gilmore, One pint cream whipped, four eggs, beaten separately, two small boxes of raspberries or one quart of strawberries, sugar to taste. Add the beaten eggs to the cream, first tlie whites, and then the yolks, then the berries, whichever kind they may be, after they have been mashed through a potato squeezer, and add sugar. Pack in ice and salt for three or four hours; after it has been on the ice about one-half hour, open the can and scrape tlie frozen cream from the side of can. Then cover and let it stand until ready to serve. ROMAN PUNCH. Mrs. William F, Cook. Three coffee cups of strong sweet lemonade, one glass of champagne, one of rum, juice of two oranges, whites of two eggs well beaten, and one-half pound of powdered sugar, beaten into the stiffened whites. Freeze. BISCUIT GLACE. Miss E. S. McCabe. Whip one pint of cream until stiff, then add to it three-fourths cup of confectioner's sugar and four eggs beaten and added separately; one-half dozen dried and rolled macaroons and vanilla to taste. This mixture must be thoroughly mixed to keep it from separating. Pack in freezer with ice and salt and set freezer in cool place for four hours, when cream will be ready to serve. Cover freezer with cloth and replenish ice and salt if needed. BISQUE GLACE. ^ Mrs. C. Wm. McKelvey. Whip until stiff one pint of cream, and to this add four well-beaten eggs, beaten separately. After mixing eggs and cream thoroughly, add three-quarters of a cup of confectioner's sugar and vanilla to taste; also six dried and powdered macaroons. Pack in freezer with plenty of ice and salt and let stand four hours, when it is ready to serve. ORANGE AND BANANA MERINGUE GLACE. Mrs. Chas. A. Greer, Rye, N. Y, Peel, seed and chop five oranges fine, and cover them with two cupfuls of granulated sugar. At the end of half an hour peel and chop five or six bananas, and stir immediately into the sugared oranges. Now add a pint of cold water and the unbeaten whites of five eggs. Turn into the freezer and turn until you have a frozen fruit froth. BISQUE TORTONI. Miss Gertrude Lyman. Three-fourths of a cup of granulated sugar, threefourths of a cup of water, three eggs, two teaspoons of vanilla, one pint of cream, one dozen stale macaroons. Boil sugar and water until it hairs. Beat the whites to a stiff froth. Beat yolks and add them to whites. Pour the syrup slowly into the beaten eggs and beat until cold. Whip the cream and add the vanilla. When the egg mixture is cold, add the whipped cream, a teaspoonful at a time. Place in quart mould, slightly greased. Roll macaroons to a paste and sprinkle thickly over the bottom of mould. Put in ingredients. Put on a layer of oiled paper and then cover. Bury in equal parts of ice and coarse salt for five hours. This serves eleven persons. TORTONI.