One pint of milk, one pint of cream, one cup pulverized sugar, two eggs. Flavor to suit the taste. This makes three pints of cream. — Mrs. G. B. Harker.
PINEAPPLE SHERBET.
Pour two quarts of boiling water over one can of sliced pineapple, steep one hour and strain. Add juice of six lemons and two cups of sugar. Put into freezer; when partly frozen, whip the whites of five eggs to a stiff froth, adding slowly after they are whipped four tablespoons pulverized sugar. Stir this slowly into freezer and freeze two hours. — Mrs. H. C. Dimick.
MISCELLANEOUS.
CREAMED OYSTERS.
One quart of oysters, one and a half cups cream, one heaping tablespoon cornstarch. Salt and pepper to taste. Let the cream come to a boil, mix the cornstarch in a little milk and stir into the cream, add pepper and salt. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off the liquor, and turn the oysters into the cream. — Mrs. H. D. Leonard.