625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

Best Of Cooking Light



One quart of new milk; one pint of cream; one large cup of sugar; one-fourth ounce of gelatine; the whites of three eggs beaten stiff; one teaspoonful of vanilla; dissolve the gelatine in a cup of the milk; churn. — Mrs. Bowdoin.


Juice of six oranges, and grated rind of three oranges; juice of two lemons; one pint of sugar, dissolved in one pint of cold water; mix and freeze as ice cream. — Agnes Allyn.

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