Show that man Is idle who does less than he can the power men possess to annoy me I 1 five them emerson our character la our will for what we will vie are archbishop manning the blessed work of helping the world forward happily does not wait to be done by perfect men eliot ICY delicacies during the hot weather there Is no dessert that touches the spot like the frozen one nut and raisin ice cream bring to the point in a dou ble boiler a quart of cream and a half pint ot milk stir a cupful of granulated sugar into the cream then cool the mixture add a cupful of chopped raisins and a halt cupful of finely chopped walnut meats flavor with vanilla or lemon and freeze stirring up the fruit and nuts when the cream Is half frozen garnish with a calfot a walnut meat and a raisin that has been plumped by steaming in a sieve over the tea kettle peach foam pare stone and cut up sufficient ripe peaches to make a quart then crush with two cupfuls of sugar and one of ice water add a tea spoonful of lemon juice and the un beaten whites of four eggs stir well then freeze beating the mixture well after it Is halt frozen serve in sherbet cups with a cherry on top berry surprise make any rich ice cream and when the beater Is removed fill the hollow with fresh raspberries rasp berries cover the top of the opening with the cream put on the coer and pack to ripen serve turned on a platter and slice so that there will be a center of berries within the wide rim of cream frozen fig custard apat the yolks of six eggs with a quart of milk and a cupful of granulated sugar cook in a double boiler until smooth and coats the spoon when cold stir in a cupful of finely chopped figs flavor to taste with lemon extract and add a pint of whipped cream and the whites of the eggs beaten stiff turn into a freezer and freeze opening the freezer when halt frozen and stirring up the fruit from the bottom coffee ice make a quart of strong clear coffee sweeten with six tablespoonfuls of sugar cool and partly freeze then add two whites of eggs beaten stiff and finish freezing serve in sherbet cups with chilled whipped cream or with vanilla ice cream corn the two in the same dish when serving FRUIT DESSERTS almost any fruit juice such as cher ry raspberry currant or strawberry makes delicious sherbets sher bets or creams take a cupful of the juice a tablespoonful of lemon juice sugar and a pint of thin cream and freeze the amount of su gar used will depend upon the ty of the fruit juice used A half cupful ot canned cherries added to a lemon jelly with a few sliced bananas Is a good combination for dessert serve with cream and sugar manhattan pudding mix together the juice of three oranges a lemon and a halt cupful of sugar let stand several hours whip a cupful of heavy cream add a half cupful of powdered sugar and a cupful of chopped nuts or candled fruit rub a mold sparingly with olive oil pour in the fruit juices spread with the whipped cream mixture and cover with paraffin paper put on the lid and bury in ice and salt for three hours serve garnished with sections of orange which have stood overnight in a thick of sugar and water rhubarb gelatin take tour cupfuls of dicea diced rhubarb two cupfuls of sugar the grated rind of half an or ange bake in a slow even until the rhubarb Is tender but not broken skim out the rhubarb keeping the pieces whole to serve as a garnish for the gelatin soak two tablespoonfuls of gelatin in cold water to cover add it with the juice of one lemon to the boiling rhubarb juice into a mold when firm serve with rhubarb as a sauce jellied Prunes Soak a third of a pound of prunes over night and cook in the same water until soft remove stones and to the prune liquor add enough boiling water to make a pint soak two and a half tablespoonfuls of gelatin in cold water add to the prune liquid with sugar and lemon juice to taste stir in prunes and mold HOC |