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Melange Glace

Take the juice and grated rind of four oranges, the juice and grated rind of four lemons, four bananas broken in pieces, being careful not to use a knife about the bananas, and mix with a liquid made of two quarts of water, very hot; four cups of sugar or more, as the taste may demand, one-half box of Cox' gelatine; all the ingredients of the liquid brought to a boil on the stove. Set on the ice until thoroughly chilled, and then freeze. When about half frozen add one quart of sweet cream, whipped to a stiff froth with the whites of six fresh eggs. Then freeze till very hard, pack in ice and leave for several hours to ripen. Some regard the addition of grated pineapple a great addition. Other fruits may be added or substituted. The juice of ripe raspberries that have stood in sugar for several hours is a great addition. Of course, when you use the raspberry juice you must decrease the amount of the water by the amount of juice used. the addition of the cream and eggs is entirely optional, some preferring the "mélange" without it. Be careful to use only earthen vessels in the preparation of this dainty. -Mrs. Fudge Halley, Newton, Illinois.