The Twin-city housewife

One-third of a pound each of raisins, currants and citron, stoned and cut fine, half a pound of blanched almonds, pounded to a paste; soak all in two wineglasses of wine all night. Make a syrup of one pint of water and one pound of sugar. When it comes to a boil put in the fruit and wine and let boil several minutes. Make a custard of two quarts of sweet milk, yolks of three eggs and half cup of sugar. When both are cool mix together. Just before freezing add a quart of rich cream whipped stiff to which the whites of three eggs have been added. Flavor with vanilla and a half glass of brandy.—Mrs. J. J. Norman. Ginger Ice Cream Three quarts rich cream, one quart new milk, one tablespoon of sugar, to every cup of cream and milk, one quart of peach preserves (fruit chopped fine and syrup added), one-half pound crystalized ginger, juice of one orange, one and one-half pints of best sherry. Taste cream and if not sweet enough add sugar.—Mrs. EH. E. Gray. Grape Cream Two quarts of milk, one quart of cream, whipped, and one quart of grape juice. Sweeten separately to taste. Put milk and cream into freezer and when thoroughly chilled, pour in grape juice and freeze.— Mrs. W. E. Franklin. Ice Cream One quart milk and one quart cream, three quarters of a pound of sugar. Beat whites of four eggs and put in just before freezing. Whip the cream before freezing. This makes three quarts.—Mrs. Erwin, Morganton. Ice Cream One quart whipped cream, one quart fresh milk, two small cups of sugar, two eggs, well beaten. Boil the milk and to it add the beaten eggs and sugar. Let it cool; then flavor and freeze. When half frozen add the quart of whipped cream.—Miss Mary Hodgin. Maple Parfait Three-fourths of a cup of boiling hot maple syrup, eight egg yolks, one pint of double cream. Beat yolks light and creamy, over them pour the hot syrup, put in a double boiler and cook until thick. Add one teaspoon of vanilla, beat until cold, then fold in the stiff whipped cream. Pack and freeze. If not to be moulded add the cream unwhipped, stirring it in well, and freeze as for ice cream. A few chopped nuts are a nice addition—Mrs. W. H. Allen, Nashville, Tennessee. iy seventy-four THE TWIN-CITY HOUSEWIFE Nut Bisque Make a syrup of one and one-fourth cups of sugar and one gill of water boiled five minutes. Pour this while boiling hot over the beaten yolks of eight eggs and cook over boiling water. Whisk constantly for ten minutes or from ten to twenty if not stiff. Stir in one quart of whipped cream flavored with vanilla. Add one-fourth pound of shelled and grated nuts. Pack into a watertight mould, pack ice and salt around it and let freeze four hours at least; eight or ten is better.— Mrs. A. A. Springs. Peppermint Cream One quart cream, two quarts milk, one and a half pounds striped peppermint candy, one egg, one tablespoon flour. Put candy in milk, let stand awhile, put on stove and heat. Moisten flour with a little milk, rub until smooth, add to the milk and cook until it begins to thicken; next add the well beaten egg and freeze.—Mrs. Geo. P. Pell, Raleigh. Stanley Parfait Into one pint of stiff whipped cream stir one-half cup each Maraschino cherries and English walnut meats, and one-fourth pound of marshmallows cut fine. Flavor with sherry or vanilla. Place in freezer, surround with equal parts of ice and salt and let stand three or four hours. This will serve eight——Miss Ella Hinshaw. Strawberry Mousse