The new practical housekeeping

Apricot Ice. — Cut in pieces two cups best apricots and stew with the blanched kernels in two cups water and one cup sugar until tender, then rub through sieve and put in freezer. Freeze, and when partly frozen beat in well-frothed whites of two eggs, or the meringue as described above, and finish as directed. .Tust before serving stir in cup sliced apricots. Canned apricots may be used with their syrup using less water. Peach Ice may be prepared in. same way. Cherry Ice. — Take two quarts sweet cherries, one of water and three teacups sugar. Pound fruit in mortar so as to break the stones and strain the juice through a fine strainer. Boil the cherry pulp with some of the sugar and water to extract the flavor from the kernels, and rub that through the sieve ; mix all together and freeze. This may be molded with a nut cream by lining a mold with the ice and filling the middle with the cream; bind and pack as directed. Or if served direct from the freezer, place the ice as a border in the individual dishes and the nut ice-cream in the center. This is a nice way to serve different creams and ices. Citron Ice. — ^Make two quarts rich lemonade, well flavored with the rind ; if prated rind is used, the lemonade must be strained before Putting in citron. Slice enough citron thin and small to loosely U a half-pint measure, and add to lemonade. Let boil a moment, or if made previous evening, this will not be necessary ; cool, freeze, and when partly frozen add the meringue and finish as directed. Preserved Watermelon can be used in same way. Currant Ice. — Boil down three pints water and a pound and a half sugar to a quart, skim, add two cups currant juice, and when partly frozen, add whites of five eggs. Gooseberry Ice, — Stew gooseberries until soft, squeeze through ice-cream strainer, and to every pint juice add pint and a half granulated sugar and pint water : mix well, and fi^eeze ; when half frozen add whipped whites of three eggs. Grape Ice, — Stew a cup ripe Concord grapes, mash with a pint sugar, aad juice of a lemon ana pint water, strain and freeze. Lemon Ice. — To one pint lemon juice, add one quart sugar, and one quart water, in which the thin rind of three lemons has been allowed to stand until highly flavored ; when partly frozen add the whites of two eggs, beaten to a stiff froth. Or prepare nine lemons and three oranges, as in Saratoga Ice-cream, being very careful to extract every seed, as they cause a bitter taste. To a syrup made of quart and a half water and four teacups sugar add lemon juice, will be about half pint, and half as much orange, and when partly frozen add the meringue of one egg ; prepare zest from onljr half the lemons. Serve in glasses with tablespoon meringue, (whites of two eggs beaten well with two tablespoons sugar), flavored with orange juice, on each glass.