1 quart of milk, 1 pint of sugar, juice of 4 lemons. Let the milk and sugar be partially frozen, then strain into the milk the juice of the lemons.
Frances H. Potter.
Biscuit Glaces.
1 quart of cream, 1 teaspoonful of vanilla, yolks of 6 eggs, ¼ teaspoonful of salt, ½ pound of sugar, 1 quill of maraschino. Put half of the cream on to boil. Beat sugar and yolks of eggs together until very, very light, then stir them into boiling cream, and stir over fire until it begins to thicken. Take from fire and put aside to cool, when cold add vanilla and maraschino and freeze in usual manner, whip the remaining pint of cream to a stiff froth, and stir into the frozen mixture.
Frances H. Potter.
Milk Sherbet.
Take 2 cupsful of fruit juice, (grated pineapple, orange, raspberry or strawberry), 2 cupsful of sugar, 2 cupsful of water, and 2 cupsful of milk, adding milk last. Freeze till hard.
Mrs. Seymour H. Jones.
