Concord Ice Cream. 5 tablespoons thin cream. 11⁄2 tablespoons heavy cream. 1 tablespoon sugar. Mix cream, sugar, and grape juice to taste, and freeze. 4 tablespoons unfermented grape juice. Lemon juice. juice, then add lemon Frozen Chocolate with Whipped Cream. 1⁄2 cup milk. 14 tablespoons sugar. 3 square Baker's Chocolate. 21⁄2 tablespoons boiling water. Few grains salt. Scald milk, and add one tablespoonful sugar. Melt chocolate, add remaining sugar, salt, and, gradually, boiling water. Let boil one minute, add gradually scalded milk, cool, freeze, and serve in frappé glass with Whipped Cream (see p. 177). Cup St. Jacques. Fill champagne glass one-half full of Lemon, Orange, or Strawberry Ice. Make depression in centre, and pour in three-fourths teaspoon Maraschino cordial. Fill glass, slightly rounding with ice, and garnish with banana cut in one-fourth inch slices and slices cut in quarters, candied cherries cut in halves, and Malaga grapes from which skin and seeds have been removed. If Strawberry Ice is used, garnish with banana, and strawberries cut in halves. Flowering Ice Cream. Line a flower-pot, having a two and one-half inch diameter at top, with paraffine paper, fill with ice cream, and sprinkle with grated vanilla chocolate to represent earth. Insert a flower in the centre of cream. Ice Cream in a Box. Trim four Lady Fingers on ends and one edge, so that when put together they will make a square. Put on serving plate and tie in place with narrow ribbon. Insert in box thus made a slice from a small brick of ice cream. Garnish with flowers and serve. If apple blossoms are employed, use pink ribbon; if buttercups, yellow ribbon; if violets, lavender ribbon. Pieces of ice cream may be bought for ten cents at many restaurants and caterers, of correct size for the Lady Finger box. FRUITS are, usually, at their best when served fresh, ripe, and in season, and there are but few with whom they do not agree. Those who cannot take them in the raw state often find them acceptable when cooked. Fresh fruits have but little food value, but their use in dietaries is of great importance nevertheless, on account of the mineral constituents which they contain. These constituents are made of potash combined with various vegetable acids, namely, tartaric, citric, malic, oxalic, etc., which render the blood more alkaline and the urine less acid. The antiscorbutic value of fruits is due to these |