The Swedish, French, American cook book

and flavored; with it cover the oranges, stand in chopped ice in a pan, put in a very quick oven and bake about two seconds. Ar¬ range on a paper doily. Serve as dessert with cake for luncheon or supper. Lemon Ice ( Glace au Citron ) a la Surprise Is made in the same way [see preceding recipe: Orange Ice a la Surprise], Raspberry, Strawberry, and Pineapple Ice Are made the same way as Orange Ice [see recipe]. The syrup can be used in place of fresh fruit if the latter is not at hand. Currant Ice a la Ericsson Hammond Glace au Raisin de Corinthe, a la Ericsson Hammond One quart ripe currants, four cups water, one cup sugar. How to Make It. Pick and wash the currants, put in a sauce¬ pan writh the water and sugar, let boil for about fifteen minutes. If the shade is not deep enough, darken with a little red coloring. Put in a cheesecloth that has been dipped in hot water and wrung out, let it drain slowly through, leave until cold, put in a freezer, pack in ice and salt, let freeze until hard; during the time, stir occasionally with a wooden spoon. Serve in glasses with a little sweetened whipped cream on top. If fresh currants are not at hand, use currant syrup. Coffee Ice ( Glace au Cafe) a la Octavious Put one and a half cups ground coffee in a coffee pot, add white of one egg, then one and a half cups cold water, mix well, leave on stove to draw about fifteen minutes. Pour on four to five cups of boiling water, let simmer about eight minutes (take care not to let it boil). Then strain. To five cups of the coffee add one cup granulated sugar; flavor with two tablespoons brandy; let stand until cold. During the time stir occasionally with a wooden spoon. Put in a freezer, pack in ice and salt, let freeze until hard. Serve in glasses with sweetened whipped cream on top. Perfect Angel (Ange Par fait) a la Irene One cup granulated sugar, four tablespoons water, cook until it ropes. In the meantime, beat up the whites of three eggs, add quickly the sugar, flavor with some brandy or vanilla (or any flavor wanted), stir until cold, then add two cups whipped cream. Put AMERICAN COOK BOOK in a freezer, let freeze lightly. Serve in cups. A little raspberry, strawberry, or any kind of a syrup or fruit juice can be poured in the glass before putting the parfait on top. Cherry Frappe ( Cerise f rappee) a la Violet Whip one and a half pints of cream, sweeten with sugar, flavor with vanilla. Put in a freezer, pack in ice and salt, stir once or twice with a spoon so that it freezes even. It should never be frozen stiff — should be more like snow. Put in glasses, pour on a spoonful of maraschino and arrange about four or five maraschino cherries around. Serve for luncheon or supper, with cake, as a dessert. Strawberry Frappe ( Fraise f rappee) a la Grace Is made in the same way [see preceding recipe: Cherry Frappe]. When ready to serve, pour over some fresh cooked strawberries and serve. How to Cook the Strawberries. Pick and wash one quart strawberries, put on stove in two cups water and half cup sugar, cook about twenty minutes. When cold, add a little brandy. Raspberry Frappe ( Framboise frappee) a la Grace Is made in the same way as Strawberry Frappe a la Grace [see preceding recipe]. Pineapple Frappe ( Ananas frappe) a la Alice