Iced Pudding.
Ingredients: One and one-half pints of custard, composed of the yolks of four eggs, a pint of boiled milk, four table-spoonfuls of sugar, a flavoring of vanilla, eight ounces of fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small squares. These fruits may be selected, or perhaps it would be more convenient to purchase half a pound of the French preserved dried fruits; or add one ounce of candied citron sliced, two ounces of currants, two ounces of stoned and chopped raisins, and half a pint of cream whipped.
Freeze the custard in the usual manner, then mix in the fruits and whipped cream. A gill of maraschino is an improvement to this pudding, but may be omitted. If added, it should be at the same time with the fruit. Put into a mold, and place it on ice and salt. Serve whipped cream around it.
Tutti Frutti.
When a rich vanilla cream is partly frozen, candied cherries, English currants, chopped raisins, chopped citron, or any other candied fruits chopped rather fine, are added; add about the same quantity of fruit as there is of ice cream. Mold and imbed in ice and salt. It may be served surrounded with a whipped cream.
Fresh Peaches Half Frozen.
An exceedingly nice dish for breakfast, lunch, or tea may be made of quarters of large fresh peaches, half frozen, and then sprinkled with granulated sugar.
Peaches and Cream Frozen.
Peel and quarter the fresh peaches; mix them with sugar and cream to taste. Arrange some of the quarters of the peaches tastefully in the bottom of a basin, or charlotte mold, then fill, and freeze the mass solid, without stirring. Turn it out to serve.