CHOCOLATE SAUCE FOR ICE CREAM Mrs. E. Oliver
Two squares bitter chocolate; one cup hot water; one-half cup sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.
TEA SHERBET Mrs. A. H. Wagoner
Make half a pint of Ceylon tea; after five minutes standing, drain off the tea and put it aside until cold. Add one pint of grapejuice, half a cupful of white sugar, and turn it into a freezer. When half frozen, put in a dozen quartered Maraschino cherries, and continue to freeze until the mixture is so stiff that the dasher will not turn. Pack for an hour before using.
FRUIT SHERBET
One-half envelope Knox sparkling gelatine; one orange; one and one-half cups sugar; one lemon; three cups rich milk. Grate the outside of both orange and lemon. Squeeze out all the juice, add to this the sugar. When ready to freeze, stir in the milk slowly to prevent curdling. Take part of a cup of milk, add the gelatine. After standing five minutes, place in a pan of water (hot) until dissolved, then stir into the rest of the milk and fruit juice. Freeze. This makes a large allowance for five persons.
APRICOT SHERBET Miss Maude Higgins
One quart apricots; one quart milk; one pound sugar. Put fruit through soup sieve. Then mix all together and freeze in ice cream freezer.
MILK SHERBET Mrs. Harry Hankins
One and one-half quarts milk, one cup cream, one pint sugar. Partly freeze. Add juice of three lemons and two oranges, whites of two eggs, beaten stiff. Turn freezer slowly until frozen.