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



Best Of Cooking Light


ICES.


ICE CREAM.

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.

ORANGE ICE.

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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