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Frozen Dainties

Frozen Tapioca Pudding Put 1/2 cup minute tapioca into 3 cups boiling water. Cook 10 minutes, or until clear. Cut fine, 1 can pineapple (or fresh pineapple), 2 oranges, 2 bananas, or any other fruit you may have. Pour over juices of fruit, adding juice of 1 lemon, 1/2 cups sugar. Mix with tapioca, and when cool freeze in fireless, leaving in cooker about 3 hours.

Marshmallow Ice Cream Put 1 cupful of sugar and 1/4 of a cupful of water into a saucepan and let it boil without stirring until it will spin a thread when dropped from the spoon (230 degrees). Add 1/2 a pound of fresh marshmallows cut in halves and when partly melted beat until smooth, using an egg beater.

Pour, while beating constantly, on the stiffly whipped whites of 3 eggs and beat until cold. Add 1½ cupfuls of heavy cream whipped solid, 2 ounces of blanched chopped pistachio nuts pounded to a paste and a little green vegetable coloring matter. Freeze slowly and serve.

Frozen Fruit Salad Place 1 tablespoon butter in double boiler, add the well beaten yolks of 2 eggs and 3/2 tablespoons flour. Mix well. Add 3 tablespoons sugar, 1 teaspoon salt, ½ teaspoon paprika, few grains cayenne. After mixing add 2/3 cup milk and 1/3 cup lemon juice.

Cook, stirring constantly until mixture thickens. Add 1 cup chopped mixed fruit. Fold into the beaten mixture, put in pint brick mold, cover with buttered paper and tin cover.

Put in salt and ice 2 hours. Cut in slices, and serve over lettuce leaf.

Chocolate Surprise Melt 3 squares chocolate over hot water and scalded milk. Add 1/2 cup sugar to chocolate, and salt. Add gradually 1/4 cups boiling water, boil a moment, and add 3 cups scalded milk with another 1/2 cup sugar. Cool and freeze. Garnish with whipped cream sweetened and flavored with vanilla.

Strawberry Mousse To 1 pint of fresh crushed strawberries add 1 tablespoon of gelatine, dissolved in a little hot water, and 3/4 of a cup of sugar. When the berries and gelatine begin to thicken, fold in 1 pint of cream which has been whipped very stiff. Put in a mold and freeze 3 or 4 hours.

Vanilla Ice Cream Stir together 13/4 cups sugar, 1 level tablespoon flour. Then add 1/2 pints milk, yolks 2 eggs well beaten.

Boil, stir constantly. When cold add well beaten whites 2 eggs, mixed thoroughly with 1 pint double cream whipped. Flavor with 2 teaspoons vanilla, 1 of almond. Freeze.