Fruit ices when eaten at proper times may be used by most people, and in hot weather they are cooling and refreshing. The mixture of large quantities of milk and sugar, used in the manufacture of ice creams, makes a bad combination. Large quantities of milk and sugar taken together create poisons in the system. Fruit ices and ice cream are often recommended by physicians for particular cases. The following suggestions on the use of ices and ice creams by a physician of long practical experience will be a help to the nurse or mother.

"Fruit Ice is a very useful article of food for those who are suffering with a gastritis where there is an absence of hydrochloric acid. It has the effect of reducing the inflammatory condition and at the same time supplies the patient with nutrition. It is not a good plan to take fruit ice in connection with a large meal, as it lowers the temperature of the stomach, and the latter can not perform its functions until it has reached its normal temperature again.

"Ice Cream is a useful article of food for a person who is suffering with gastric ulcer and inflammation of the stomach, due to excess of hydrochloric acid, as it is both nutritious and cooling to the stomach.

"The combination of sugar and milk does not seem to do any particular damage under these conditions, for the large amount of hydrochloric acid seems to neutralize any evil effects. It is not a useful article of food for an individual with a normal stomach. The materials used should be of the best quality, for frequently we have severe ptomain poisoning from eating an inferior quality of ice cream".

Strawberry Ice

2 cups strawberries, 1/3 cup sugar or more, 1/2 cup water, 1 tablespoon lemon juice.

Wash and remove the stems from well colored ripe berries. Put them into a bowl, sprinkle over the sugar, cover and let stand one hour, then mash them well, add the water and press through a fine strainer or cheese cloth to express as much juice as possible, add the lemon juice and freeze, using about one part salt to three or four parts ice. Too much salt will make a coarse grained ice. The beaten white of an egg may be added, if desired.

Blackberry or Raspberry Ice is made the same as strawberry ice, using blackberries and raspberries instead of strawberries.

Apricot Ice

1 cup stewed apricot pulp, 2 tablespoons lemon juice, 1/4 cup water, sweeten to taste.

Stew the apricots with enough sugar to sweeten, when cool mash them through a fine colander, add lemon juice and water and freeze. A little more sugar may be required; the amount needed will depend somewhat on the acidity of the fruit.

Pineapple Ice

1 cup canned grated pineapple, § cup water, 3 tablespoons lemon juice, 1 tablespoon sugar.

Add cold water and sugar to the pineapple and let it stand half an hour, then add the lemon juice and water and freeze. Or the juice may be pressed out through a strainer before freezing it, if desired.

Grape Fruit Ice

§ cup grape fruit juice, 1/2 cup boiling water, 1/3 cup sugar or more.

Add the sugar to the boiling water and bring to a good boil; when cool, add the grape juice and freeze.

Lemon Ice

1/4 cup lemon juice, 2/3 cup boiling water, 1/3 cup sugar or more.

Make the same as grape fruit ice.

Ice Cream

1/2 cup milk, 1/2 cup rich cream, 6 drops vanilla or more, 1 tablespoon sugar.

Put the milk into the freezer, and when it has become about half frozen add the cream (whipped quite thick), sugar, and vanilla; mix well and freeze. By having the cream previously whipped and adding it as above, the ice cream will have a more velvety appearance than it would by mixing it all at once.