The Twin-city housewife

If cream is difficult to whip, the white of an egg to each pint of cream may be added and whipped with it—Mrs. F. G. Crutchfield. THE TWIN-CITY HOUSEWIFE staty-nine Tipsy Pudding Cut sponge cake into slices, dip in sherry wine and over it pour a boiled custard flavored with brandy. On top put whipped cream flavored with wine. Over all spread almonds that have been blanched and chopped very fine.—Mrs. N. S. Wilson. Tsarina Cream One pint thick cream, three tablespoons powdered sugar, onefourth box gelatine, one-fourth cup cold water, one-half cup chopped almonds, four teaspoons sherry, one teaspoon vanilla. Whip the cream to a solid froth and color a pale green. Soak gelatine in cold water; when soft stand over hot water until dissolved. Stir sugar lightly into cream; strain in the gelatine; when it begins to thicken add gradually the sherry, vanilla and almonds. Turn into fancy cups and garnish with Angelica.—Mrs. Watt Martin. Trilby Cream Whip one quart of heavy cream until very stiff and to it add one fourth pound each of marshmallows and shelled English walnuts cut in small pieces. Flavor with vanilla and serve in stemmed glasses with a cherry on top of each.—Mrs. W. T. Wilson. seventy THE TWIN-CITY HOUSEWIFE Sees and Ice Cream In preparing to freeze cream place the can carefully in the pail, put in dash, put top on, and adjust handle carefully, trying it to see if it turns easily. Crack or beat ice into pieces about the size of a hickory nut. Pack around the can, using one-third as much coarse salt as ice. When almost full pour cream into can, being careful not to get any salt inside. Finish with ice and salt to top and begin to turn. It is not necessary to turn very fast but in order to freeze quickly the turning must be done steadily and with regularity. When fruit or any acid flavoring, wine or brandy is used, it should be added after cream begins to freeze or it will curdle. Cream should be frozen at least an hour or so before it is used. Remove the dasher, cover well, and let stand to ripen. Alexandria Cup Remove the pulp from grape fruit, chill, and fill grape fruit glasses a little more than half full. Add to each glass several white grapes cut in halves and seeded. Over this put some powdered sugar and pour a tablespoon of sherry. On top sprinkle chopped pistachio nuts and garnish with candied cherries and sliced citron. Place each glass in the larger glass which has previously been packed with cracked ice. —Mrs. A. S. Hanes. Five, Three, Ice Three oranges, three bananas, three lemons, three cups sugar, three cups water. Dissolve sugar in the water, add the mashed pulp and juice of the fruit, and freeze, without straining —Mrs. Henry Roan. Fruit Cup Make a syrup of boiling sugar and water and into it put fruits, such as strawberries, cherries, sliced bananas, shredded oranges and pineapple cut into small cubes. Put on ice until very cold. Fill glasses half full of the fruit mixture and finish out with a few spoonfuls of sherbet, with two or three Maraschino cherries on top. Ginger Sherbet Make lemon sherbet and when half frozen add a cup of finely chopped preserved ginger to each quart of sherbet. Grape Ice One pint each of grape juice and water, one pound sugar, juice of three lemons, one tablespoon gelatine soaked in part of the water. One egg beaten stiff and added when ice begins to freeze.—Mrs. Chas. Norfieet. Grape Fruit Sherbet Boil one quart of water and one pint of sugar twenty minutes. Let cool, then add one pint of grape-fruit juice, and the juice of one lemon. Two medium-size grapefruits will make a pint of juice. Freeze. Serve in glasses, sprinkle the top with cherries, chopped fine. —Mrs. W. M. Hendren.