FROZEN EGG-NOG Mrs. Will J. Davis
Put one quart of milk, a good sized stick of cinnamon; six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoonful each of salt and nutmeg. Strain spices from milk and pour milk slowly into the egg mixture, continue beating. Cook over hot water, stirring constantly, until thick enough. Remove from stove, cool, then add three pints thick cream and freeze slightly. When about to serve add one-fourth cup each of Jamaica rum and cognac.
FRUIT PUNCH Mamie Johnson
Two cups sugar; one-half cup orange juice; one cup water; one-half cup lemon juice; one cup strawberry juice; one cup pineapple juice and one-half cup maraschino cherries. Boil sugar and water to a syrup and add the fruit juices. Let stand twenty minutes and strain and chill. Add whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.
CRANBERRY PUNCH Mrs. Frank Germaine
Stew one quart of berries until soft. Pass through a sieve; add to pulp juice of three oranges, one tablespoonful liquid from maraschino cherries and sugar to sweeten. Cook twenty minutes, cool and freeze. Garnish each cup with a teaspoon of whipped cream, candied cherries and a mint leaf. Set sherbet cups on plates and serve with lady fingers.
WATERMELON ICE Mrs. Charles S. Clark
Put watermelon pulp in potato ricer and squeeze juice out of it. For one quart of liquid add juice of two lemons and sugar to taste. Freeze.
LEMON ICE Sue C. Woodman
Juice four lemons; two cups sugar; strain juice into sugar; let stand two hours on ice; one pint milk or cream. Freeze.