The standard book of recipes and housewife's guide, comprising as complete cook book

Cranberry Jelly. — Cook the fruit as directed in the above recipe and press it through a strainer into a mold or glass dish. Cranberry Sauce. — Put a quart of ripe cranberries into a saucepan with a teacupful of water. Stew slowly, stirring often ; cook ten minutes. Take from fire and sweeten well with white sugar. Put into a mold. Or strain the pulp through a sieve into a mold wet wdth cold water, and when firm turn into a glass dish. Eat with roast turkey or game. Steamed Rhubarb. — Wash one cup of rhubarb and cut it into inch pieces without removing the skin, as this gives a pretty pink color to the juice. Put it in an agate double boiler without water, sprinkle onethird cup of sugar over it and steam half hour, or until soft. Do not stir it, as it breaks the pieces. Ices and Ice Cream. General Rules. — Ice (or snow) and salt are necessary for freezing cream, fruit, etc. Salt melts the ice, and in melting it absorbs heat from the cream, thus causing the cream to freeze. For each cup of rock salt used, allow three cups of broken ice. Pound ice in a bag or piece of carpet. To pack the freezer : Put three cups pounded ice around the can, then sprinkle one cup of rock salt, and pack in alternate layers of ice and salt until within an inch of the top of the can . Let it stand from ten to twenty minutes to chill, then turn or beat until the cream is frozen. Pack away with ice and salt around and over the can. Vanilla Ice Cream. — One quart of cream, one pint of milk, two cups sugar, one tablespoonful vanilla, white of one egg, beaten ; strain cream. For peach ice cream leave out vanilla and add one quart of peaches, mashed fine, after cream is parity frozen. Put the mixture into a can with a tight cover and stand it in a pail. Pack the ice and salt around it, beat the cream, and turn the can back and forth, opening it once in five minutes to scrape the cream from the sides of the can and stir thoroughly. It should freeze in twenty minutes. Strawberry Ice Cream. — One quart cream, one pound sugar, one and a half quarts strawberries ; put one teacup new milk and half the sugar on to boil in a double boiler ; when sugar is dissolved set aside to cool ; rub the berries through a colander, and then add the remaining half of the sugar to them ; pour the sweetened milk and cream into the freezer and freeze ; when nearly done add the berries and beat thoroughly. Banana Ice Cream. — Remove the peel from eight ripe bananas, mash them into a pulp, then beat them thoroughly with one quart of cream. Sweeten and freeze the same as ordinary cream. The bananas may be grated or chopped fine. Chocolate Ice Cream. — Melt one and one-half squares Baker's Chocolate and dilute with hot water to pour easily, add one quart thin cream ; then add one cup sugar, a sprinkle of salt, and one tablespoonful vanilla, and freeze. Orange and Lemon Water Ice. — Juice of four lemons, juice of four oranges, four cups sugar, four cups water, whites of four eggs, well beaten, add last, then freeze very slowly. Lemon Water Ice. — To the juice of six large lemons add one quart water and one quart sugar. Make a syrup of part of the water and sugar, then add lemon juice and rest of water. When half frozen add whites of four eggs beaten to a stiff froth.