One and one-half pints of custard, composed of the yolks of 4 eggs, 4 tablespoonfuls of sugar, a flavoring of vanilla, 8 oz.

fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small pieces. These fruits may be selected, or perhaps it would be more convenient to purchase 1/2 lb. of the French preserved dried fruits; or add 1 oz. candied citron sliced, 2 oz. currants, 2 oz. stoned and chopped raisins, and 1/2 pint cream whipped. Freeze the custard in the usual manner, then mix in the fruits and whipped cream. Put into a mould, and place it on ice and salt. Serve whipped cream around it.