The new practical housekeeping

Frozen Fruits. — These are frozen the same as water ices, requiring more salt in freezing than ice cream. If let stand half an hour in the freezer on ice they will freeze easier. If in preparing the mixture the sugar does not dissolve entirely, which is very necessary, add more water, or, better still, juice of the same fruit, to just dissolve it, and then when ready, freeze. For Frozen Oranges take two pounds Florida oranges, first rub one-third of the oranges with a handful or two of granulated sugar taken from the two pounds sugar to be used in recipe, then peel, quarter and halve each quarter, take out seeds, and mix with all the sugar as above, juice of two lemons and one quart water. When sugar is dissolved put in freezer and turn slowlv, so as to break the orange pulp as little as possible. For Frozen Strawberries mix two pounds berries and juice of two lemons, or for a richer flavor use oranges, let stand half an hour, add two pounds sugar, and after another half hour one quart water, and as soon as the sugar is dissolved, freeze, and color with a few drops of carmine. For Frozen Pine-apples take th^ Birdseye or Rose, prepare as for serving, cutting into dice ; mix at once in same proportions as strawberries, omitting the carmine. Frozen Bananas are prepared in same way. For Frozen Raspberries mix two pounds each berries and sugar, stir lightly once or twice till sugar is dissolved, add one quart water and freeze, stirring only enough to congeal it. If purple berries are used, put two tablespoons each currant juice and sugar to each pound fruit. Some prefer juice of lemons to that of currants. For Frozen Cherries bruise one dozen kernels in a mortar to a paste, and tie loosely in muslin. Mix two and quarter pounds cherries, having first stoned them, and two pounds sugar, put in kernels, let stand half an hour, add water, stir gently to dissolve sugar, take out kernels and freeze. The very small quantity of kernels used gives a pleasant nutty flavor, and a hardly perceptible bitter taste, which is acceptable to most palates ; but if disliked by any it may be omitted. For Frozen Currants mash one and one-half pounds currants and one-half pound raspberries lightly, add two pounds sugar, and after half an hour one quart water, and when dissolved, freeze. If the fruit is very acid add more sugar. Frozen PeacheSy Apricots^ Nectarines and Plums are prepared the same, except the three latter are not pared. Select two pounds white-fleshed peaches and rub off fuzz, pare, cut in half and drop at once into ice-cold water ; when all are pared, drain quickly, and mix with two pounds sugar, adding one dozen kernels which have been pounded to a paste, and tied in a muslin bag. Add one quart water, and when sugar is dissolved, take out bag, chop fruit into dice, mix and freeze. Color faintly with carmine. Use canned apricots if fresh cannot be obtained. For Frozen Apples pare and core two pounds apples and drop into cold water. When all are prepared, drain, cut into dice, mix with two pounds sugar, add naif ounce apple seeds, bruised and tied in a muslin rag, stir lightly, after half an hour add the water, mix well, remove bag and freeze. For Frozen Chrapes stone and gently mash two and a quarter pounds fruit, mix with two pounds sugar, after an hour add one quart water and freeze.