Cold Desserts
MAPLE MOUSSE.—Four eggs beaten stiff, one cup of maple syrup. Cook until it thickens, then beat until cool. Then add one pint of whipped cream, pack in salt and ice for several hours.
FROZEN RICE PUDDING.—One cup rice, one quart milk, one quarter teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring. Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold. Whip cream and add to the mixture when nearly frozen.—Mrs. Schollander.
Fruit, Ices or Sherbets
LEMON SHERBET.—One pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six. For a water ice stir it now and then in the freezer and freeze slowly until like wet snow. For a sherbet freeze quickly until light and stiff. For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.
ORANGE SHERBET.—Add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze.
PINEAPPLE SHERBET.—Add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly.
MINT SHERBET.—Pound the leaves of two dozen stalks of mint to a pulp, add to the syrup as above with the juice of two lemons and freeze or use mint extract.