Put on one-half pound of shelled and skinned chestnuts in cold water, and let them boil until very tender, then press them through a purée sieve. Beat the yolks of five eggs with one-half pound of sugar until light, then add the mashed chestnuts, then stir in one pint of sweet cream. Put on to boil in a double boiler, add a few grains of salt, and stir until the mixture begins to boil, then remove at once from fire and set aside to cool. In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial. Put the chestnut cream in a freezer, freeze ten minutes, then add one pint cream that has been whipped stiff with two tablespoons of powdered sugar, turn until it begins to get stiff, then add the fruits and turn awhile longer. Pack in a pudding-mold in rock salt and ice two hours. CANNED FRUIT FROZEN Without opening, pack a can of pears in ice and salt, as for ice-cream. Let it remain for three or four hours. When taken out, cut the can open around the middle. If frozen very hard, wrap around with a towel dipped in hot water; the contents can then be clipped out in perfect rounds. Cut into slices and serve with a spoonful of whipped cream on each slice. This will serve six or eight persons. Canned peaches may be used if desired. PETER PAN DESSERT Cut a banana in four strips, cross two over two in basket-shape, fill centre square with a tablespoon of ice-cream and sprinkle over all some chopped walnuts, pistachio nuts and marshmallows, cut in strips. FRUIT SHERBETS There is no form in which ices are more palatable or healthful than in the form of sherbet. This is made of fruit juice, sugar and water. The simplest sherbet is made by mixing the sugar, water and fruit juice together. A richer and smoother ice is obtained by boiling the sugar and water together, then adding the fruit juice, and when the mixture is cool, freezing it. It takes nearly twice as long to freeze the preparation made in this way as when made with the uncooked mixture. Sherbets are usually served at the end of a dinner, but they are sometimes served before the roast. APRICOT ICE Pare and grate one dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over them, adding the juice of a lemon also. Let them stand for an hour and strain, adding one-half pound of sugar just before freezing. LEMON ICE Take six large, juicy lemons and grate peel of three lemons; two oranges, juice of both, and peel of one; squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour. Strain and mix in one pint of sugar. Stir until dissolved and freeze. LEMON GINGER SHERBET