GLACE MERINGUE.--One quart of cream, one large cupful of granulated sugar and six tablespoonfuls of powdered, one tablespoonful of vanilla, the whites of six eggs, one cupful of milk, one tablespoonful of gelatine, soaked an hour in four of cold water. Let the milk come to a boil, and stir the gelatine into it. Strain into the cream, add the vanilla and granulated sugar; turn into the tin and freeze. When the mixture is frozen (it will usually require twenty minutes), take out the beater and pack the cream smoothly, being careful to have the top perfectly smooth. Set away until serving time. It should stand, at least, an hour. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. Turn the cream out, and cover every part of it with the meringue. Brown in a hot oven and serve immediately. If the dish is flat put a board under it; this keeps the heat from the bottom. Glace meringue is a beautiful dish. BOMBE GLACE.--One quart of strawberry or raspberry sherbet, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large tablespoonful of vanilla. Boil the sugar and water together twenty minutes, beat the yolks of the eggs very light. Place the saucepan with the syrup in another pan of boiling water; stir the eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for ten or fifteen minutes. Pack an ice cream mould in ice and salt. Take the sherbet from the freezer and spread on the sides and bottom of the mould. When it is hard put the cooked mixture in the center, being careful not to disturb the sherbet. Cover with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice. Bombe glace can be made with any kind of sherbet, having the center part flavored to correspond with the sherbet. The handsomest dishes are, of course, made with the brightest colored sherbets. [Illustration: FIG. 94. A POWER ICE CRUSHER.] PLAIN BLANC MANGE.--To one quart of boiling milk add two tablespoonfuls of corn starch dissolved in a little cold milk. Sweeten and let it boil long enough to thicken. Pour into cups, and when cold serve in glass dishes with a sweet jelly and rich cream. This makes a very simple and wholesome dish. Always cook custards in inner vessels, as they are not so apt to scorch. A frozen custard is a delight in hot weather. PINEAPPLE WATER ICE.--One pound of pineapple, peeled, sliced and reduced to a pulp by pounding. Rub through a fine sieve. Wash the dregs with half pint of cold water. Add one pint of syrup (made by boiling one pint of water with quarter of a pound of sugar) and juice of one lemon. Freeze. RASPBERRY ICE.--One and one-half pints of raspberry juice, made by pressing the fruit through a sieve. One pint of syrup. One glass of currant juice, or juice of half a lemon. Freeze.