Frozen Custard.
One quart fresh milk, eight eggs, yolks and whites beaten separately. Put the milk on the fire, sweetened to the taste, and let it come to boiling heat; then take it off and add the yolks. Then wash the kettle and put the custard on the fire again, and let it boil till quite thick. Take it off, and when cool enough, add the whites. Flavor with lemon or vanilla, and freeze.—Mrs. C. N.
Frozen Custard.
Twelve eggs, one gallon milk, four lemons, sugar to taste, freeze.—Mrs. Dr. S.
Bisque.
Make one-half gallon rich boiled custard, allowing six eggs to each quart. Add, before taking it from the fire, two pounds of macaroon almonds. When cold, freeze.—Mrs. A. P.
Plumbière.
Make a rich custard, and flavor it when cool with wine and extract of lemon. When half frozen, add blanched almonds, chopped citron, brandy peaches cut up, and any other brandied or crystallized fruit. Make the freezer half full of custard and fill with fruit.
Frozen Pudding.
Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wine-glasses wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boiling, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wine-glass of brandy.—Miss E. W.