The Monmouth Baptist ladies' cook book

Remove the seeds from a ripe water melon and. with a spoon or fork, chop lightly into small pieces. Add the juice of one lemon and one-half pound of powdered sugar. Put mixture in freezer and freeze as you would ice cream, turning slowly for fifteen minutes, when mixture will be like snow. Serve in tall glasses. IRISH MOSS. Rinse well and soak a loosely packed half cup of moss in cold water to cover, a quarter of an hour, drop into one quart of milk, cook one-half hour and strain. Mould and serve with sweetened cream. A square of melted chocolate with two level tablespoons of sugar may be added to the moss. COFFEE JELLY. Put one-half box of gelatine in one-half cup of cold water for half an hour. Pour on two cups of strong or black coffee, boiling hot. and stir until the gelatine is dissolved. Add seven-eighths cup of boiling water and three-quarters cup of sugar. Strain and pour into molds that have been rinsed in cold water. Serve with thin cream. GELATINE JELLY. Mrs. Ida Weir. Mrs. J. L. Gainer. A half box gelatine dissolved in one pint warm water, add one quart boiling water, two and a half cups sugar, one tablespoon citric acid dissolved in a little cold water ; boil twenty minutes ; flavor with banana essence. It can also be used for a salad by pouring over ripe fruit, bananas sliced, green grapes, oranges, etc. Let stand twenty-four hours on ice before using. LEMON SPONGE. Soak one-half box of gelatine in one-half cup of cold water for half an hour ; pour on two cups of boiling- water and stir well. Add two cups of sugar and the juice of three lemons. Strain and cool until the liquid begins to thicken ; then put in the whites of four eggs and beat steadily until the jelly has become like a white snow. Pour into molds and set away to chill. MAPLE BISOUE. Bessie Myrl White. One quart cream, two eggs, one cup maple syrup. Boil yolks and maple syrup and let soak. Whip cream, also whites of eggs, mix a'fl together and put in moulds. Cool and freeze. MAPLE MOUSEE. Mrs. C. M. Huey. Mix together two cups of thick cream and one cup of maple syrup. Whip until the mixture is thick to the bottom of the dish. Turn into a well chilled mould, and pack in equal parts of ice and salt, and let stand four hours. MAPLE MOUSEE. Mrs. Frances Hubbard. Miss Shields. Mrs. D. W. Baxter, Rochelle. One cup of maple syrup. Cook until it threads ; do not stir ; pour boiling syrup over well beaten yolks of four eggs. When cool add one quart of cream well whipped and freeze. STRAWBERRY MOUSEE. Mash and strain one quart of strawberries, add onefourth box of gelatine dissolved in one-fourth cup of water, cool, and as it begins to thicken add a quart of thin whipped cream. Peaches, bananas and pineapples may be used the same way. Sweetening to taste. NESSELRODE PUDDING. Mrs. Eliza Smith.