FROZEN PUDDING Mrs. K. T. Cary
Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls gelatine, two eggs, one pint cream, two cups granulated sugar, one-half pound apricots or cherries, vanilla to taste. Soak gelatine in warm water two hours. Put milk in double boiler and scald. Stir eggs, flour and one cup of sugar together and add to milk. Cook twenty minutes. After it is cold add gelatine, cup of sugar, cream and vanilla. Freeze.
BISQUE Mrs. Henry Thayer
One pint of cream whipped; three eggs beaten separately; one and one-half pints of sugar; one tablespoonful vanilla, stir gently together, put into ring mold and pack in ice and salt for five or six hours.
FROZEN FRUIT COCKTAILS
Peel, seed and chop three large oranges; shred or chop one fresh pineapple or a can of the fruit; peel and mince fine three bananas. Pour over all one cupful of grapejuice, sweeten the mixture to taste, and turn into a freezer. The fruit must not be frozen too hard, but it should be well chilled and partially congealed. Serve in fruit cocktail glasses, with or without whipped cream on top.
GRAPE WATER ICE
Boil one quart of water and one pound of granulated sugar for five minutes without stirring after the boil is reached. Add to this two cupfuls of grapejuice, the juice of two oranges and of two lemons, and the grated peel of one of each fruit. Turn into a freezer and freeze slowly.
PINEAPPLE SHERBET
Soak a tablespoonful of gelatine into two tablespoonfuls of cold water and pour over this one pint of boiling water. Set aside until cold. Add to it one cupful of sugar, one can of chopped or shredded pineapple, and half a pint of grapejuice. Freeze. Serve in sherbet glasses.
