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PINEAPPLE SHERBET

1 pint buttermilk 1 cup crushed pineapple
34 cup sugar 1 egg white
1 tsp. vanilla Juice of 1% lemon

Add sugar, pineapple and lemon to buttermilk. Freeze to mush
Beat and fold in egg white and vanilla. Freeze.

» LEMON CHEESE
1 lb. sugar 6 eggs
14 lbs. butter 3 lemons—juice and rind
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A nice “4 tarts and cakes.
a MRS. S. P. COX.

4
:
CHOCOLATE SYRUP

1 cup cocoa | 2 cups sugar
144 cups water 14 cup butter

Boil 3 minutes. When cool add 2 well-beaten eggs and the vanilla.
1 tsp. to slay of milk. Can be taken hot or cold.

ry MRS. S. P. COX.

CHEAP CUSTARD GELATINE ICE CREAM

1 envelope Knox Gelatine 1 scant cup sugar ’
1 quart milk 1 tsp. vanilla :
2 eggs 14 tsp. salt i

Whipped cream if desired |

Make a custard of 334 cups milk, yolks of eggs, sugar and salt. Soak
gelatine in % cup cold milk about 5 mins. Add to hot custard and stir
thoroughly until dissolved. When cold, add flavoring and freeze to a
mush. Take out and add whites of eggs beaten stiff and whipped cream
if desired. Continue freezing until solid. es

MRS. C. M. McLEAN.

. BANANA CINNAMON TOAST

Mash bananas with fork, add a little culled butter and few sail
of lemon juice. Spread on fresh toast. Sprinkle with a mixture of 1 tsp
cinnamon to 3 tbsp. sugar. Place in oven till sugar melts. Serve hot. | e

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