of pitted cherries, mixed all together.  Poured it in the ice cream freezer, packed around well with coarse salt and pounded ice.  She used 1 part salt to 3 parts ice.  She turned the crank slowly at first, allowed it to stand a few minutes, then increased the speed.  When the mixture was firm she removed the dasher.  She allowed the water to remain with the ice and salt, as the ice-cold water helped to freeze it.  She filled in ice and salt around the can in the freezer and on top of the can; covered the top of the freezer with a piece of old carpet and allowed it to stand a couple of hours, when it was ready to serve.  Almost any fruit or fruit juice, either fresh or canned, may be made into a delicious dessert by this rule.

One quart of boiling water and 1 pound of sugar boiled together to form a syrup, then add 1 quart of juice or fruit and juice to measure exactly one quart.  Mix together according to directions and freeze.

GRAPE SHERBET

Grape sherbet was made in this manner:  The grapes were washed, picked from the stems and placed in a stew-pan over the fire.  When hot remove from the fire and mash with a potato-masher and strain through a jelly bag, as if preparing to make jelly.  Boil together 1 pound of granulated sugar and 1 quart of water, about 12 minutes.  While hot add 1 pint of grape juice and 1 teaspoonful of granulated gelatine, which had been dissolved in a very little cold water, to the hot syrup.  When the mixture was partly frozen add the stiffly beaten white of 1 egg and 1 tablespoonful of pulverized sugar, beaten together.  All were stirred together, covered and stood away until cold.  Then placed in a freezer, iced as for ice cream, and frozen in the same manner as for cherry sherbet.  The juice of all berries or fruits may be extracted in the same manner as that of grapes.

WINES AND SYRUPS—­UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them to simmer on range until grapes have become soft.  Strain through a piece of cheese-cloth, being careful to press only the juice through, not the pulp of the grapes.  Return the grape juice to the preserving kettle and add 3/4 of a pound of sugar.  Allow the juice to just commence to boil, as cooking too long a time spoils the flavor of the juice.  Bottle at once, while juice is hot.  Bottles must be sterilized and air-tight if you expect grape juice to keep.  Cover corks with sealing wax.

VINEGAR MADE FROM STRAWBERRIES

“Aunt Sarah” Landis possessed the very finest flavored vinegar for cooking purposes, and this is the way it was made.  She having a very plentiful crop of fine strawberries one season, put 6 quarts of very ripe, mashed strawberries in a five-gallon crock, filled the crock with water, covered the top with cheese-cloth and allowed it to stand in a warm place about one week, when it was strained, poured into jugs and placed in the cellar, where it remained six months, perhaps longer, when it became very sharp and sour, and had very much the appearance of white wine with a particularly fine flavor.  This was not used as a beverage, but as a substitute for cider in cooking.