The Monmouth Baptist ladies' cook book

SWEET POTATO CUSTARD. Mrs. Eliza Smith. Rub cup of sweet potatoes through a colander ; beat two eggs into the potato and add half teacup of sugar. Flavor with nutmeg or any spice. Add piece of butter the size of a hickory nut. One cup of milk. Salt to taste. FRUIT ICE. Mrs. Otillie Roeder Neece. Juice of four oranges, three lemons, one small can pine apples, four cups sugar dissolved in two quarts water — freeze. Milk may be used instead of water, but in using milk dissolve sugar in milk and freeze slightly before adding fruit, when freeze again. FRUIT ICE. Mrs. Fred Patterson. Six oranges, one dozen bananas (sliced), juice of three lemons, five cups of sugar, white of one egg; add to this mixture enough water to make three quarts in all. FRUIT ICE. Mrs. Frances Hagey, Chicago. One can grated pineapple, six oranges, one quart canned cherries, one box gelatine, four cups sugar. Put oranges through a fruit sieve and add one cup sugar. To the cherries add one cup sugar. Prepare gelatine in usual way, using two cups sugar. When gelatine is beginning to set, add oranges, cherries and pineapple. Mix well and freeze. GINGER ICE. Miss Emma Owens, Des Moines, la. Two quarts milk, eight cups sugar, six lemons (juice). Dissolve sugar in milk. When partly frozen add lemon and three-quarters cup chopped preserved . ginger. Mrs. E. A. Lord. Boil one quart of water with three-fourth pound of sugar, add the juice of three lemons, strain and freeze. When partly frozen add the beaten white of one egg. ORANGE ICE. Mrs. E. A. Lord. Twelve large oranges, one pint of sugar, one quart water, one tablespoon gelatine, white of one egg. Prepare the same as for pineapple ice. PINEAPPLE ICE. Mrs. E. A. Lord. Three lemons, one can sliced pineapple, one and one-half pints sugar, two quarts water, one large tablespoon gelatine, whites of two eggs. Soak gelatine in a little water two hours. Boil water and sugar five minutes and set aside to cool. Chop the pineapple fine. Use it this way or strain out the juice as you like best. Mix lemon juice, syrup and gelatine, strain. Add pineapple and freeze. When nearly frozen add the beaten whites of two eggs. PINEAPPLE ICE. Mrs. Earnest Brady. Six lemons, can shredded pineapple, one and a half pint of sugar, one ounce of gelatine. Make a syrup of gelatine, lemons and sugar, strain this, then freeze. PINEAPPLE ICE. Mrs. Clarence Buck. One quart water, two-thirds pint of sugar, the juice off one and one-half lemons, strain. The juice from one can of grated pineapple. When partly frozen add the beaten white of an egg. To make more, double all the recipe except pineapple. RULE OF THREE ICE. Mrs. B. D. Parsons. Three oranges, three lemons, three bananas, three apricots (or one-half can of peaches instead of apricots), three cups sugar, three cups boiling water. Cut oranges and lemons in half and scoop out the pulp, sift the bananas and apricots, cook the water and sugar fifteen minutes, freeze all together, but do not freeze too hard. Serve in cups in the middle of the dinner or as an ordinary ice. WATERMELON ICE.