One pt. of crushed strawberries, 1 pt. water, 1 pt. sugar, juice of 2 lemons. Freeze.

Make a syrup of 1 qt. of boiling water and 1 1/2 cups granulated sugar. When cold add 1 grated pineapple or 1 can of the same and juice of 2 lemons. When partly frozen add whites of 2 eggs, well beaten with 2 tablespoonfuls of pulverized sugar.

Two qts. of milk, 1 1/2 lbs. of sugar, juice of 6 lemons.
Mix sugar and milk together; put in freezer and when partly frozen add juice of lemons and freeze like ice cream. The grated rind and juice of 2 oranges may be added to the above if desired.

One qt. water, 1 lb sugar, 4 oranges, juice of 1 lemon, whites of 3 eggs.
Grate the rind of oranges and lemon, in a bowl and add their juice. Now, make a syrup of the sugar and water to which add 1 tablespoonful of gelatin, having been soaked in cold water. When syrup is cold pour it on the grated rind, and juice and strain into freezer and freeze. When half frozen beat up the whites of 3 eggs and add to the sherbet. Continue freezing until hard.

Three lemons, 2 oranges, rind of 1 orange, 1 pt. of sugar, 1 qt. of milk or better, milk and cream.
Put half the sugar with the milk and put into the freezer. Turn until it begins to get thick, then add the juice and the rest of the sugar.

Whip 1 pint of cream very stiff, turn it into a sieve to drain, so that it will be perfectly dry. Mix with it 1 cupful of any fruit pulp, the juice drained off, and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; add a little vanilla, pour into an ice cream mold, lay a thin paper over the cream before putting on the cover, and pack in ice for 3 hours.

Grind 1/4 lb. coffee and drip enough boiling water through it to make a teacupful of liquid. Let it percolate very slowly through the coffee so as to absorb all the strength it will. Take this strong essence and add to it the beaten yolks of 2 eggs and 3 ozs. of sugar. Set the bowl containing it in a saucepan of boiling water and stir it till it thickens; it will take about 5 minutes; then add about 1 tablespoonful of gelatin which has been soaked for 1 hour in 2 tablespoonfuls of cold water. Stir the boiling mixture till it becomes cold, but not till it hardens. Whip 1 pt. of cream till it is a stiff froth; add the coffee to it and continue beating till the mixture is fine and thick. While beating the mousse set the tin dish which holds it in another dish of cracked ice. The moment it is thick turn it into a slender mousse mold and pack it in ice and salt for 1/2 hour if you want it simply chilled, for 4 hours if you wish it frozen. Serve the mousse in pretty after dinner coffee cups or in tall Bohemian glasses of amber color.

Pack a 3 qt. mold in salt ice, using 2 qts. salt and enough fine ice to pack solidly between the can and the tub. Cover and set in a cool place. Whip 1 qt. cream and drain it well. Scrape 1 oz. of chocolate and put it in a small frying pan with 3 tablespoonfuls of boiling water, place the pan on a hot part of the fire and stir until the mixture is smooth and glossy. Add 1/2 cupful of the whipped cream to this, stirring well from the bottom of the pan. Then add remainder of whipped cream slowly. Wet mold in cold water, put in the mixture, pack and cover, sealing cover of mold. Put away for 3 or 4 hours, when it will be delicious.

Stir together 3 ozs. sugar and 2 yolks of eggs, add a little vanilla. Dissolve 1/2 box of gelatin, and strain it into the sugar and eggs, add 1 pt. whipped cream, put into glasses and set on ice. (This should be made the day before it is served.).

One pt. of sweet cream, 24 macaroons, 2/3 cup pulverized sugar, whip the cream to its utmost consistency, then add the macaroons (pulverized), then the sugar; put in a pail, cover tight, and freeze without any stirring. Prepare this at noon and it will be ready for tea. Delicious. "Tried and tested."