This will serve eight persons.

THE MERRY WIDOW

Dish a pyramid of vanilla ice cream into a stem individual ice cream gla.s.s.

Garnish the base of the ice cream with fresh strawberries, dust the cream thickly with toasted pinon nuts, and baste the whole with four tablespoonfuls of Claret Sauce flavored with two tablespoonfuls of rum.

TUTTI FRUTTI PUDDING

1 pint of milk 1 pint of cream 1/2 pint of mixed candied fruits 4 eggs 1 cupful of sugar 1 teaspoonful of vanilla 2 tablespoonfuls of sherry 1 tablespoonful of brandy

Put the milk over the fire in a double boiler, add the yolks of the eggs and the sugar beaten together until light. When the mixture begins to thicken, take it from the fire and stand it aside until perfectly cold. Add all the flavorings. When the mixture is cold, add the cream, and partly freeze it; then add the fruit, and freeze to the right consistency. This should be packed at least two hours to ripen.

This will serve eight persons.

TUTTI FRUTTI, ITALIAN FASHION

1/2 pound of sugar 1 pint of water 1 pint of cream 1/2 pint of chopped mixed candied fruits 1 teaspoonful of vanilla 4 tablespoonfuls of sherry Yolks of six eggs

Pour the sherry over the fruit. Beat the yolks until creamy. Put the sugar and water over the fire, stir until the sugar is dissolved, and boil five minutes; add the yolks of the eggs, beat until it again reaches the boiling point, take from the fire and beat until cold and thick. Add the cream, the fruit and the vanilla. Freeze as directed on page 7.

This is usually served in small ice cream gla.s.ses garnished with whipped cream, or may be served plain. In the absence of ice cream gla.s.ses, use ordinary punch gla.s.ses.

This will fill ten gla.s.ses.

LALLA ROOKH

Fill a lemonade or ice cream gla.s.s two-thirds full of vanilla ice cream.

Make a little well in the centre and fill the s.p.a.ce with rum and sherry mixed. Allow four tablespoonfuls of rum and six of sherry to each half dozen cups.

PEACHES MELBA

Dish a helping of vanilla ice cream in the centre of the serving plate, place in the centre of the ice cream a whole brandied peach, press it down into the ice cream, baste over four tablespoonfuls of Claret Sauce, and serve.

LILLIAN RUSSELL

Cut into halves small very cold cantaloupes. Remove the seeds; fill the centres of the half melons with vanilla ice cream, and garnish with whipped cream pressed through a small star tube. Dish the halves on paper mats on a dessert plate, and send to the table.

ARROWROOT CREAM

1 quart of milk 6 ounces of sugar 1 level tablespoonful of arrowroot 2 teaspoonfuls of vanilla

Moisten the arrowroot with a little cold milk; put the remaining milk in a double boiler; when hot, add the arrowroot and cook ten minutes; add the sugar, take from the fire, and add the vanilla, When perfectly cold, freeze as directed on page 7.

This will serve six persons.

ENGLISH APRICOT CREAM

1/2 pint of apricot jam 1 pint of cream 1/2 pint of milk 2 tablespoonfuls of noyau Juice of one lemon

Mix the jam and the cream, then carefully add the noyau and the lemon juice. Press through a fine sieve, add the milk, and freeze as directed on page 7.

This will serve six persons.

FROZEN CUSTARD

1 quart of milk 6 ounces of sugar 2 teaspoonfuls of vanilla Yolks of four eggs

Put the milk in a double boiler, add the yolks of the eggs and the sugar beaten together, and stir until the mixture thickens. Take from the fire, and, when cold, add the vanilla. Turn into the freezer and freeze as directed. A little chopped conserved fruit may be added at last when the dasher is removed. Chopped black walnuts may also be added.

This will serve six persons.

GELATIN ICE CREAM

1 quart of milk 1/2 pint of cream 6 ounces of sugar 1 tablespoonful of granulated gelatin 2 teaspoonfuls of vanilla

Cover the gelatin with a little cold milk and stand it aside for fifteen minutes. Put the remaining milk in a double boiler; when scalding hot, add the sugar and the gelatin; stir until the sugar is dissolved, take from the fire, and, when perfectly cold, add the cream and the vanilla. Freeze as directed on page 7.

This will serve six persons.

FROZEN PLUM PUDDING

2 pint cans of condensed milk 1/2 cupful of seeded raisins 1/2 pound of sugar 24 almonds that have been blanched and chopped 2 ounces of shredded citron 1/4 pound of candied cherries 2 teaspoonfuls of vanilla 2 tablespoonfuls of sherry 1/2 pint of water Yolks of four eggs

Put milk in a double boiler over the fire, and stir until the milk is thoroughly heated; add the yolks of the eggs and the sugar beaten together, cook until it begins to thicken, take from the fire and strain. When cold, add the citron, raisins, the cherries cut into quarters, the almonds, vanilla and sherry. When this is perfectly cold, freeze as directed. Do not repack or allow the mixture to stand in the freezer more than a half hour.

Serve plain or with Montrose Sauce.

One quart of good rich milk may be used in place of the condensed milk.

This will serve twelve persons.

CHARLOTTE GLACe

Make a quart of vanilla ice cream and stir into it a pint of cream whipped to a stiff froth. Line round stiff paper charlotte boxes with lady fingers, fill them with the iced mixture, and place them at once in a can or bucket packed in salt and ice to freeze for one or two hours.

This quant.i.ty will fill twelve boxes.