Dish a pyramid of vanilla ice cream into a stem individual ice cream glass. Garnish the base of the ice cream with fresh strawberries, dust the cream thickly with toasted piñon 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 glasses garnished with whipped cream, or may be served plain. In the absence of ice cream glasses, use ordinary punch glasses.
This will fill ten glasses.