Make one and a half gallon rather acid lemonade, grating the peel of three or four of the lemons before straining the juice into the water. Let it stand fifteen minutes. Then make and add to it the following mixture: pour a pint cold water over one box gelatine and let it stand half an hour; then pour over it one pint boiling water, and let it stand till thoroughly dissolved. Beat the whites of eight eggs with two pounds pulverized sugar till as thick as icing; then churn a quart rich cream till it is reduced to a pint; then beat the froth of the cream into the egg and sugar. Pour in gradually the lemonade, beating all the time so as to mix thoroughly, and then freeze. Delicious. --_Mrs. F. C. W._ ORANGE SHERBET. One gallon water, twelve oranges, juice of three lemons, whites of six eggs. Rub some lumps of sugar on the orange peel. Mix as lemon sherbet, and freeze.--_Mrs. M._ ORANGE ICE. One dozen oranges, juice of two lemons, two quarts water; sugar to the taste. Rind of four oranges grated on sugar. Freeze as usual.--_Mrs. G. D. L._ _Orange Ice._ Juice of nine oranges, juice of one lemon, one and one-quarter pounds powdered sugar, two quarts water. To be frozen.--_Mrs. I. H._ PINEAPPLE ICE. To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges, whites of four eggs. Remove the black and hard pieces of pineapple, then pass it through the colander by beating with a potato-masher. Sweeten to your taste and freeze.--_Mrs. I. H._ _Pineapple Ice._ One large pineapple peeled and finely grated, juice of one lemon, two quarts water. Sweeten to the taste, and freeze hard.--_Mrs. G. D. L._ _Pineapple Ice._ Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle. Add the juice of two lemons and the juice of two oranges; sweeten to your taste, but add more sugar than is required for ice cream. Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals. This makes two gallons when frozen.--_Mrs. E. T._ CITRON ICE. Slice citron, pour on it a rich, hot lemonade, and freeze.--_Mrs. E. I._ 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._ GELATINE ICE.