1 quart milk.

1 hpd. tbsp. arrowroot.

2 cups sugar.

½ level tsp. salt.

3 cups cream.

4 eggs, whites.

1 tbsp. vanilla.

½ lb. French fruit.

2 oz. pistachio nuts. Color and flavor to taste.

Scald the milk in a double boiler. Mix the arrowroot, sugar, and salt thoroughly, turn them into the boiling milk and stir constantly until it thickens and is smooth. Cook for twenty minutes. Or if you prefer you may wet the arrowroot with a little cold milk and stir it, into the boiling milk and then add the sugar.

Let this mixture become very cold, and when ready to freeze it, whip the cream to a light froth, beat the eggs until light, but not stiff, and stir them into the cold mixture. Should there be any doubt as to the sweetness of the cream, scald and cool it, before whipping. Add the vanilla, using enough to give a strong flavor. If you like, you may color it a delicate tint with yellow, pink, or green color paste.

Turn it into the freezer and when partly frozen stir in the French fruit and nuts. The fruit should be cut into small bits. Candied cherries, apricots, and green plums make an agreeable combination. Blanch the nuts in boiling water until the skins loosen easily, remove them, and cut into thin slices.

Frozen pudding as usually served at first-class hotels is flavored with a fine quality of Santa Cruz or Jamaica Rum, about two tablespooufuls put in with the fruit. Those who approve of and are accustomed to this flavor would doubtless consider a frozen pudding made without it, as not worthy of the name, but when made after this recipe it is delicious with only the vanilla flavoring, and although more expensive than the usual formula, it is well worth an occasional trial.

Frozen Pudding

Make ice-cream, No. 3; add two tablespoonfuls of soaked gelatine, flavor with wine and vanilla, and freeze. Cut a pound of French fruit or brandy peaches in small pieces; or use half a pound of mixed raisins, currants, and citron, and one cup of macaroons, pounded, or one cup of mixed almonas and pistachio nuts, pounded fine. Wash, and soak the currants and raisins until swollen. Remove the seeds, drain and quarter the raisins, and shave the citron in small thin slices. Mix half the fruit and nuts with the frozen cream. Butter a melon mould slightly, and line with lady fingers; then sprinkle over a layer of mixed fruit, pack in the frozen cream nearly to the top, then a layer of fruit, and cover with cake. Cover closely, and bind a strip of buttered cloth round the edge of the cover. Pack in ice and salt for two hours. When ready to serve, dip quickly in warm water, and turn out carefully. Sprinkle the remainder of the mixed nuts over the top, and garnish with cream, sweetened, flavored, and whipped. Some prefer to serve a rich boiled custard sauce, made with one pint of cream, the yolks of four eggs, half a cup of sugar, and one tea-spoonful of vanilla.

Plombiere. (Miss Ward.)

1 quart milk. 1 pint cream. 6 whole eggs. 3 egg yolks.

1½ cup sugar.

2 ounces each of preserved citron, greengages, and pineapple, cut fine.

Boil the milk and cream, and pour it on the beaten eggs and sugar. Cook slightly, and when cool add the fruit. and freeze.

Bombe Glace

Line a mould or the freezer with one quart of raspberry or pomegranate sherbet. Pack the sherbet round the bottom and sides of the mould one inch deep. Fill the centre with Bavarian cream, or Charlotte Russe cream, or Creme Diplomate. Cover with the sherbet, and pack in ice and salt one hour.

Biscuit Glace

Ice-cream and sherbet are often served in small, fancy paper cases, which may be obtained at a confectioner's. Make and freeze the cream, and fill the paper cases with two kinds, either sherbet and plain icecream, or sherbet and tutti frutti, or Charlotte Russe cream and sherbet, or ice-cream. Pack the cases in a freezer, and keep on ice and salt till very hard. Serve on a lace paper napkin laid on a fancy plate. Sometimes the biscuits are covered with a meringue, and colored slightly with a salamander just before serving.

Frozen Apricots

Cut one can of apricots into small pieces, add one pint of sugar and one quart of water. When the sugar is dissolved, freeze. When partly frozen add, if you like, one pint of whipped cream, measured after whipping. This is delicious without the cream. Peaches, pineapples, cherries, and strawberries are delicious when frozen. Vary the amount of sugar as the fruit requires.