Watermelon Ice (beautiful and delicious).
Select a ripe and very red melon. Scrape some of the pulp and use all the water. A few of the seeds interspersed will add greatly to the appearance. Sweeten to the taste and freeze as you would any other ice. If you wish it very light, add the whites of three eggs, thoroughly whipped, to one gallon of the icing just as it begins to congeal. Beat frequently and very hard with a large iron spoon.—Mrs. J. J.
Gelatine Ice.
Let one ounce sparkling gelatine stand an hour in a pint of cold water. Then add three pints boiling water, one and one-half pounds loaf sugar, one and one-half pint wine, juice of three lemons, rind of two lemons. Stir all these ingredients and freeze before allowing it to congeal. Delicious.
Ambrosia.
Pare and slice as many oranges as you choose, in a glass bowl. Sprinkle sugar and grated cocoanut over each layer.—Mrs. W C. R.
Ambrosia.
Cut pineapple and orange in slices, sprinkle with sugar, and put in a deep dish alternately to form a pyramid. Put grated cocoanut between each layer. If you like, pour good Madeira or sherry wine over the dish.—Mrs. T.
Pineapple.
Peel and slice thin, just before eating. Sprinkle pulverized sugar over it, but nothing else, as the flavor of this delicious fruit is impaired by adding other ingredients. Keep on ice till wanted.—Mrs. S. T.