A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mixing and freezing, the same as water ices, then working and cutting the fruits, and using without straining.
FROZEN CHERRIES.
Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; put in the freezer, and stir rapidly until frozen; heat smooth; set aside half an hour, and serve. That is the way to make frozen cherries.
FROZEN AMBROSIA.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a bowl; sprinkle with sugar; cover with grated cocoanut; let stand two hours; mix all together; freeze. Take up in a large glass bowl; lay over the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds from a quart of sour plums; mash, and add to the peaches. Work the kernels of both to a paste; add them to the sugar and fruit; let stand two hours; then add a quart of ice water; stir, and freeze. This is a delicious dish.
PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve with sweet cream, flavored with fruit juice.