MISCELLANEOUS. 331 



with the same measure of sugar and let tliem stan.l till the 

 juiee is drawn out. Stir them till the sugar dissolves, then 

 add one quart < f water and freeze. If canned cherries are 

 used, take less sugar. 



Frozen Fruit Mixture.— Mash together equal quanti- 

 ties of raspberries and strawberries, take as much currant 

 juice and water, half and half, as there is, by measure, of 

 berries, add the juice of one lemon to every quart of the 

 mixture, stir in three-fourths of a pint of sugar to every 

 quart when all is mixed, and let it stand, stirring often, till 

 the sugar is dissolved. Freeze like cream. 



Frozen Oranges.— To the pulp of a dozen oranges add 

 twice as much water and the juice of one large lemon. 

 Sweeten to taste and freeze. 



Frozen Peaches. —Peel and slice peaches, discarding 

 the pits, and mix with an equal quautiry of peach sherbet. 

 Make very sweet and freeze. Tne flavor is increased by 

 adding the water in which a dozen peach-pits, chopped fine, 

 have bfeen boiled. 



Frozen Raspberries and Strawberries.- Mash the 



berries, and to every quart before in.ashing add one pint of 

 sugar and the juice of one large lemon. Cover them, let 

 them stand two hours, add one quart of water and freeze. 



Frozen Pine-apple.— Grate the pine-apple, adding an 

 equal amount of water. Sweeten well and freeze. 



Iced Puddingy. - Boil one scant half-tablespoonful of 

 arrowroot in one pint of new milk, and into it stir one and 

 one-half quart of hot milk. Add three beaten eggs, three 

 cups of sugar, and half a pound each of seeded raisins, cur- 

 rant^s and citron chopped fine. Flavor with vanilla, and 

 Ireeze hard. 



Frozen Fruit. — Line a deep mold with vanilla ice-cream 

 and fill the center with fresh berries or chopped fruit of 

 various kinds, and cover the whole with ice-cream. Pack 

 ja a fi'eezer and get in (ce to chill, (yint freeze) the cream. 



