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Raspberry Ice

Three quarts juice, one quart water. Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light. The same recipe will answer for currant or cherry ice--Mrs. M. C. C.

WATERMELON ICE (beautiful and delicious).

Select a ripe and very red melon. Scrape some of the pulp and use all the water. A few of the seeds interspersed will add greatly to the appearance. Sweeten to the taste and freeze as you would any other ice. If you wish it very light, add the whites of three eggs, thoroughly whipped, to one gallon of the icing just as it begins to congeal. Beat frequently and very hard with a large iron spoon.--Mrs. J. J.