Make a custard of first 4 ingre dients, strain, and cool. Add the cream and flavoring, then freeze to the consistency of mush, add the fruit, and continue freezing. Mold, pack in salt and ice, and let stand two hours. Candied cherries, pine apple, figs, sultana raisins, and citron may be used.
Pineapple Mousse.
1 teaspoonful gelatin, 1 pint double cream, 1 cupful scalded pineapple juice, cupful sugar, Juice 1 lemon.
Soften the gelatin in 3 tablespoon fuls cold water five minutes and dis solve in the hot pineapple juice; add the sugar and let cool, then add the lemon juice and the cream; beat the mixture with an egg beater until thick. Turn into a chilled mold; press the cover down over wrapping paper, and let stand packed in equal measures of ice and salt three or four hours. Turn from the mold and sur round with half slices pineapple sug ared or dressed with a cold sugar sirup.
Frozen Custard.
1 quart milk, 4 eggs, 1 cupful sugar, 1 tablespoonful McIlhenn y's Mexican Vanilla, 2 tablespoonfuls • cornstarch.
Scald the milk. Moisten the corn starch with a little cold milk, add it to the hot milk, and stir until it be gins to thIsken. Beat the eggs and sugar together, add to the hot milk, cook one minute, take from the fire, add vanilla, when cold, freeze.
Frozen Coffee Custard. 4 eggs, pint cream, 1 cupful sugar, 1 pint milk, pint strong coffee.
Scald the milk. Beat the eggs and sugar together until light; add them to the hot milk, cook, and instantly take from the fire, add the cream and coffee. When cold, freeze.
Frozen Chocolate Custard.
4 eggs, 1 pint cream, 1 pint milk, 1 cupful sugar, 9 ounces Runkel's Chocolate, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Put the milk over the fire in a dou ble boiler; add the chocolate grated. Beat the eggs and sugar until light, add to,the hot milk, cook one minute, take from the fire, add the cream and a teaspoonful vanilla. When cold, freeze.
Stuffed Mousse.
1 quart strawberry wat,er ice, 1 pint cream, 1 teaspoonful McIlhenny's Mod can Vanilla, cupful powdered sugar.
Whip the cream to a stiff froth, drain, sprinkle over it the sugar and vanilla, mix carefully. Pack a 9 quart n3elon mold in salt and ice, line with the strawberry water ice, re serving enough to cover bottom of the mold. Turn the whipped cream into the center, cover the water ice over the bottom, put on the lid, bind with a strip of buttered muslin, cover with salt and ice, and stand three or four hours.
Nesselrode Pudding.
1 pint large chestnuts, 1 pint cream, 1 pint water, Yolks 6 eggs, 2 cupfuls sugar, pint grated pineapple, 1 pound mixed French candied fruit, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Boil the chestnuts until tender, re move the shells and brown skins, press the pulp through a colander. Boil the sugar and water together five minutes. Beat the yolks of eggs until light, add to the boiling sirup, take from the fire, and beat until thick and cool. When cool, add the candied fruit chopped fine, the va nilla, pineapple, and chestnuts. When frozen, remove the dasher, and stir in the cream, whipped to a stiff froth.
Iced Rice Pudding.
cupful rice, 1 pint milk, 1 quart cream, 9 cupfuls sugar, Yolks 6 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Boil rice in 1 pint cold water; drain, cover with the milk, and boil half an hour longer. While this is boiling, whip the cream. After you have whipped all you can, add the remain der and what has drained from the other to the rice and milk. Stand the whipped cream in a cold place. Press the rice through a sieve, and return to the double boiler. Beat the yolks and sugar together, pour over the rice, stir, return again to the fire, and cook two minutes, or until it begins to thicken. Add the vanilla, stir in the whipped cream, remove the dasher, smooth down the pudding, repack, and stand two hours.
Compote of Oranges.
1 dozen sweet oranges, 2 cupfuls sugar, Juice i lemon, 1 gill water.
Put the spgar and water to boil; cook five minutes, skim, and add the lemon juice. Peel the oranges, cut in halves crosswise and cut out the cores with a sharp knife; put a few pieces at a time in the hot sirup, and lay them out singly on a flat dish; pour over them the remaining sirup and stand on ice to cool. To dish the pudding, lift out the can and care fully wipe off the brine. Wipe the bottom with a towel dipped in boiling water, put a dish over the top of it, turn it upside down, and remove the can. Heap the oranges on top and arrange them around the base of the pudding, pour thc sirup over them, and serve.