Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar.  Now place in a saucepan

  Three cups of milk,
  One-fourth cup of cornstarch.

Stir to dissolve the starch and then brine; to a boil and cook for ten minutes.  Now add two well-beaten eggs.  Beat to blend well and remove from fire.  Add the prepared pineapple.  Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt.  Pack away to ripen for two hours.

WATER ICE

Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt.  Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice.  Now place two cups of sugar in a saucepan and add one quart of water.  Bring to a boil and cook for five minutes.  Add the gelatine and fruit juice and then cool and freeze.

These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble.  A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.

FROZEN MARSHMALLOW PUDDING

Place in a saucepan

  Two and one-half cups of milk,
  four tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook slowly for five minutes.  Now add

  Two well-beaten eggs,
  One cup of sugar,
  One cup of marshmallow whip.

Stir until well blended and then cool.  Freeze, using a mixture of three parts ice to one part salt.  Let stand for one and one-half hours to ripen.

STRAWBERRY PARFAIT

Place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg.  Beat with a Dover egg beater until the mixture will firmly hold its shape.  Place in a bowl directly on the ice.  Have one cup of firm strawberries and then wash carefully to remove sand, then hull them.  Turn on a cloth to drain.  Place on the ice to chill.

To serve, gently fold the berries into the cream and then fill into parfait glasses.  Sprinkle with finely shredded cocoanut and serve.

CHOCOLATE PARAFAIT

Place in a mixing bowl

  White of one egg,
  One-half glass of apple jelly.

Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate.  Pour into a mould and pack with ice and salt for two and one-half hours.

To prepare the chocolate:  Place one cup of sugar in a saucepan and add five tablespoons of water.  Heat slowly to the boiling point, and then boil for one minute, then add two ounces of chocolate, cut in tine pieces.  Stir until the chocolate is melted, taking care that the mixture does not boil, then add