Remove the rind of two lemons, and cut the lemons in small pieces; add two cups of sugar, one pint of boiling water, three tablespoons of corn starch; mix with a little milk; put them all together, and boil slowly for five minutes. Cut into small bits four oranges; put in a deep dish, ready for the table, and sprinkle over them a little fine sugar; pour the lemon compound over them. When cold, whip whites of two eggs; add a very little sugar. Flavor with lemon extract. Put in ice box to cool.
FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of a glass dish; then a layer of bananas; one of pineapple; sprinkle confectioners sugar between layers; continue this until the dish is nearly full; then pile high with fresh grated cocoanut.
FRUIT SALAD. CARRIE LINSLEY.
Two oranges, two peaches, two bananas, a few slices of pineapple, one-half pound of mixed nuts, one-fourth pound of figs, candied cherries, juice of three lemons, one-half box of gelatine, one pint of boiling water, two cups of sugar, whipped cream to make clear; avoid stirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD.
CUSTARD.—Two quarts milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart whipped cream, one pint each candied or preserved cherries, pineapple, and strawberries. Let custard cool before adding cream and fruit. Freeze as ice-cream.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar with the juice of three lemons; set it on ice two hours; then a quart of ice water, and freeze hard, and serve in glasses.