From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
A simple rule for Maraschino ice cream calls for one quart of cream, a large cup of granulated sugar, six egg yolks, a cup of milk, and a tablespoonful of gelatine, which has been soaked for two hours in four tablespoonfuls of cold water. Let the milk come to a boil and pour it slowly over the eggs, beat them all the while to prevent their curdling. Then add the gelatine and finally the sugar. Beat the whole well, strain it into the cream und add four tablespoonfuls of Maraschino. Pack the cream in a freezer and freeze like any other. When it is of proper consistency, remove the beater, cork up the freezer, pack in more ice and salt, cover the whole closely with thick newspapers and let it rest for an hour or two before it is served. This is a most delicious cream.
CANDY
CHOCOLATE CARAMELS.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
One pound white sugar; one-quarter pound chocolate; four tablespoonfuls of molasses; one cup of sweet milk, and a piece of butter the size of a walnut. Boil until it will harden in water. Flavor with vanilla and pour on a buttered slab.
FUDGES.
From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Four cups granulated sugar; one cup cream; one cup water; one-half cake chocolate; one-half cup butter. Cook until it just holds together, then add two teaspoonfuls extract of vanilla and pour into pans, not buttered. When cool enough to bear finger in, stir it until it no longer runs. It should not grain, but be smooth. Cut into squares.