The Barre daily times. (Barre, Vt.) 1897-1959, 1920-07-31

BILE boiler for seven minutes and stir
in TIVE eggs beaten with cupful of
maple syrup. Cook for a moment or
two to set the egg and remove from
the fire. Cool, add three tablespoon
fuls of whipped cream and freeze as for
ordinary ice cream. Chopped nuts or
crushed dried macaroon crumbs may
be added when the mixture begins to
CONCEAL
Coffee. Frappe-Dissolve one cupful
of sug6 and a few grains of salt in
four cupfuls of hot coffee Chill, add
one teaspoonful of vanilla and one egg
white beaten stiff. Freeze in equal
parts of ice and salt. Serve in frappe
glasses, with or without whipped
cream. Garnish with nuts or ginger if
desired
Grapefruit Sherbet--Four cups wa
ter, two cups sugar, one half table
spoonful graduated gelatin, cue fourth
cup cold water, two cups grapefruit
juice, juice of one lemon. Mix the wa
ter and sugar and bring to the boiling
point. Pour onto gelatin which has
been soaked in the cold water, and stir
until the gelatin dissolvcs. Add the
fruit juices and pour into the freezer
can. Fill the freezer with q mixture
of three parts ice to one of salt and
freeze. When done, pack for one hour
before serving
Pineapple Sherbet--Com5ine one cup
corn syrup, two cups boiling water,
one cup shredded pineapple, and juice
of one lemon. Cool and freeze Add
the beaten white of one egg inst be-
fore freezing is completed.
Garden Parfait-The garden parfait
is another good uncooked dessert, and
is made by soaking one and one half
teaspoonfuls of granulated gelatin in
a quarter of cupful of cold water,
dissolving it over hot water Add
three quarters of a cupful OF grape
juice, one half cupful of sugar, half
teaspoonful of lemon juice, half pint
of double cream whipped solid, and
half eupful of drained shredded pine
apple (cannedl. Mix well, pour into
a mould with watertight cover and
bury in ice and rock salt for four
hours.
Peaches Frozen in Cream-0ne cup
sugar, two cups water, three egg yolks.
two cups cream, one -half teaspoonful
almond extract. one half teaspoon va
nills, one cup sliced peaches. Roll the
sugar and water five minutes and pour
onto egg yolks that have been beaten
till light. Put over hot water and
beat two minutes. Stand the mixture
in cold water and beat till cold. Add
cream and favoring and freeze to a
mush in three parts ice to one part
salt. Stir in the fruit and freeze till
solid
Frozen Cream Whip-Best one and
a half cupfuls of heavy cream until
nearly stiff and add three quarters of
a cupful of marshmal flows, cut in bits
and half cupful of powdered sugar.
Continue beating until as stiff as for
charlotte russo and add halt a tea
spoonful of vanilla extract, the same
of maple favoring and threc-quarters
of cupful of chopped nutmedts. Pack
in a mold with watertight cover and
bury in ice and rock salt for three
hours before serving. This cream is
also delicious when coffee flayoring is
used in place of the vanilla and maple.
Ice Basket-This edible basket is
simply a square mould of nIaoaroon ice
cream with maearoons pressed into the
sides. The handle is made OF paper to
which the macaroons are fastened and
is decorated with spray of leaves or
flowers. Nut meats are grated over
the top Of the ice cream.
Dorothy Dexter.