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Cherry Ice Cream

Put one pound of granulated sugar and one-half pint of water in a saucepan over the fire. Stir until the sugar is all dissolved, then let the syrup come to a boil. Drop in gently one quart of white cherries, pitted, and let simmer fifteen minutes. Strain carefully, and when the syrup is cold add one quart of sweet cream and freeze. When it gets rather thick remove the dasher, beat well with a wooden paddle and stir in the fruit.

Pack and let stand three or four hours to ripen. Another very nice way to serve cherry ice cream is to stone and crush the cherries and add sugar to make very sweet. Chill on ice. Put a spoonful of the crushed fruit in small glasses and heap over vanilla ice cream.-Mary F. Snider.