1 banana, mashed
1 egg, beaten
1 orange (juice and rind)
1 c. sugar
1 lemon (juice and rind)
1 c. water

Mix all ingredients together and freeze in trays in refrigerator or churn 15 minutes in ice cream freezer. If using trays, freeze until mushy, pour into bowl and beat up crystals, then freeze solid.

Home is a place where you can take off your new shoes and put on your old manners.

1/2 to 1 c. sugar
1 lemon
2 c. milk
Lemon rind, optional

Dissolve sugar in milk (a little cream may be substituted). Grate the rind and stir in. Squeeze the lemon and gradually add the juice, stirring constantly. Freeze. If using refrigerator tray --freeze until mushy, beat up the crystals, then freeze solid. Churn frozen -- use your ice cream freezer.

REMARKS: This recipe works best when doubled. It is simple enough for a child to make. Makes 4 half cup servings.

8 firm-ripe fresh peaches
Butter or margarine
1/2 c. firmly packed brown sugar
Vanilla ice cream

Place peach halves, cavity side up, in narrow baking pan. Put 1 tablespoon brown sugar and 1 teaspoon butter in each cavity. Bake at 325 degrees for 15-20 minutes. Top with vanilla ice cream and syrup from pan.

1 can vanilla pudding
Canned cherry pie filling
1 c. commercial sour cream
Coconut
1 tsp. almond flavoring

Stir together pudding, sour cream, flavoring. Alternate layers of (1) this pudding mix, (2) canned cherry pie filling, and (3) a sprinkling of coconut, in parfait or wine glass. Chill approximately 1 hour before serving.

6 bananas, very ripe
3/4 c. finely chopped raw almonds
1/2 can (3 oz.) frozen orange juice concentrate

Peel bananas, place on square of foil or wax paper on cookie sheet, and coat each with 1 tablespoon frozen orange juice concentrate. Place in freezer to chill, about 15 minutes. Roll each banana in 2 tablespoon chopped nuts, pressing to coat. Set in freezer until firm. Serve frozen. Makes 6 servings.

Apple slices and dates, dipped in sesame tahini.

More than 1 lb. cranberries, sorted
1 1/2 to 2 c. water
3 cinnamon sticks
1 1/2 c. sugar

Add sugar and water to cranberries. Add cinnamon sticks. Bring to boil and cook for 10 minutes; skim the froth. It's the cinnamon that is special. If you can't get the sticks, use a teaspoon or so of ground cinnamon.

Peach syrup from canned peaches
1 1/2 tsp. whole cloves
3 pkgs. (3 oz.) orange gelatin
3/4 c. vinegar
12 canned peach halves, drained
1/2 tsp. salt
12 avocado balls
18 inches stick cinnamon

Add enough water to peach syrup to make 3 cups. Combine with vinegar, salt and spices in saucepan. Simmer 10 minutes'. Remove spices. Measure syrup and add boiling water to make 6 cups. Pour over gelatin; stir until dissolved. Chill until slightly thickened. Arrange peach halves, cut side up, in oiled 12x8x2 inch pan. Place avocado ball in center of each half; spoon gelatin over fruit. Chill until firm. Cut in squares; serve on lettuce.

Makes 12 servings. Cream cheese balls rolled in chopped nuts can be used instead of avocado balls.

Let the salad-maker be a spendthrift for oil, a miser for vinegar, a statesman for salt, and a madman for mixing. Spanish Proverb

2 cans fruit for salad, well drained
1 tsp. mild curry powder
Juice of 1 lemon
1 can bing cherries, well drained
3/4 c. sugar
4 T. butter, melted

Put the drained fruit in a buttered 2 quart casserole. Pour the sugar and curry powder over. Squeeze I lemon over top. Drizzle 4 T. melted butter over top. Cover. Bake 1/2 hour at 350 degrees, stirring once. Cool 1 1/2 hours before serving.

1 lg. pkg. raspberry Jello
1 can (11 oz.) crushed pineapple
1 1/2 c. boiling water
Marshmallows or nuts (optional)
1 can (2 cups) cranberry jelly

Dissolve Jello in water, add cranberry jelly and stir until blended (will be somewhat lumpy). Add pineapple and pour into mold. When semi-set, add a layer of marshmallows and/or nuts, if desired.