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

Shave very thin bits of the yellow peel from two lemons, being careful not to get any of the white.  Cut eight lemons (using the first two) into halves, extract seeds and press out the juice.  Cut one-fourth pound of ginger in strips.  Boil until clear, four cups of sugar, two quarts of boiling water, ginger and shaved lemon peel.  Add lemon juice and strain through a cheese-cloth.  Freeze until thick and add the stiff-beaten whites of two eggs.  Mix well; finish freezing, and pack.

ORANGE ICE

Make a syrup of two cups of sugar and four cups of water.  Boil fifteen minutes and add two cups of orange juice, one-half cup of lemon juice and the grated rind of one orange and one lemon.  Freeze and serve in glasses.

PINEAPPLE ICE

Make a syrup of four cups of water, two cups of sugar and boil fifteen minutes.  Add one can grated pineapple and juice of six lemons.  Cool and add four cups of ice-water.  Freeze until mushy, using half ice and half salt.

PUNCH ICES