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sieve, ieavingskins and pits behind. Squeeze
the lemons and orange and add the juice.
When cold freeze in the usual manner. If
this is to be served in glasses, beat up four
egg white.s quite stiff and mix it into the
batch smooth and foamy. Afew drops of red
color should be added, to give it a more
positive appearance,and two or three whole
grapes placed on each portion.
JERSEY CREAM PUFF
Take an empty cream puff, cut off the top
with a pair of shears, then fill the cream puff
two-thirds full of ice cream; put on a ladle of
crushed fniit, half a ladle of whipped cream,
and on the top place a creme d'yvette cherry.
Take the top you have cut oft and place it
about half over the top and serve. Oreme
d'yvette cherries are not on the market, so
take a bottle of maraschino cherries (white),
pour off the maraschino, and pour over
creme d'yvette. (Marie Brizard brand is the
most effective.) Creme de Menthe cherries
may be made the same way and are very
delicious.
KOLA COOLER
Hounce kola punch,
ounce red cherry syrup.
H ounce pineapple syrup.
2 dashes Dr.-Siegcrt's Genuine Angostura
Bitters.
Serve in 12 ounce soda, two-thirds full
cracked ice, with straws.
LEMON EGGNOQ
1 ounce lemon syrup.
1 egg.
2 dashes Dr. Siegert's Genuine Angostura
Bitters.
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