The Henderson cook book

One-third of pound each of raisins, currants, and citron, stoned and cut fine, half a pound blanched almonds, pounded to a paste ; soak all in 2 wineglasses of wine all night. Make a syrup of 1 pint water and 1 pound sugar. When it comes to a boil put in the fruit and wine and let boil several minutes. Make a custard of 2 quarts sweet milk, yolks of 3 eggs and 1/2 cup sugar. When both are cool mix together. Just before freezing add a quart of rich cream whipped stiff, to which the whites of 3 eggs have been added. Flavor with vanilla and a half a glass of brandy. NUT BISQUE. Make a syrup of 1^ cups sugar and 1 gill of water boiled 5 minutes. Pour this while boiling hot over the beaten yolks of 8 eggs and cook over boiling water. Whisk constantly for 10 minutes or from 10 to 20 if not stiff. Stir in 1 quart of whipped cream flavored with vanilla. Add 14 pound of shelled and grated nuts. Pack into a watertight mould, pack ice and salt around it and let freeze 4 hours at least ; 8 or 10 is better. BISQUE CREAM SIX QUARTS. Dissolve half box of gelatine in water and 1 pound of mac- caroons or vanilla wafers in light wine, 2!/2 quarts milk, 2 cups of sugar heated nearly to boiling point and poured over gelatine. When cold mix with cake; flavor with vanilla, and when it commences to freeze add 1 quart of cream, whipped with cup or more of sugar, and freeze hard. — Mrs. D. Y. Cooper. BUTTERMILK ICE CREAM. One quart fresh buttermilk, % pint of sweet or sour cream, sugar to taste. Flavor with vanilla and freeze. — Mrs. B. L. Wester. MARASCHINO ICE CREAM. One quart of cream, y% pound of sugar, 4 tablespoons of lemon juice, 2 gills of maraschino. Mix lemon juice and sugar, stir into cream and freeze; when frozen stir in the maraschino, repack and stand aside for 2 hours. Serve on fancy plates with a few cherries in the center of each. — Mrs. J. E. Patterson. VANILLA ICE CREAM. One-half gallon milk, 6 eggs. Let the milk come to a boil. Beat eggs separately, then mix and stir into milk and stir until it thickens. Sweeten to taste while hot. Flavor with vanilla and when cold freeze. PEACH ICE CREAM. Make as above, omitting vanilla and adding 1 pint or more of mashed and sweetened peaches which have stood for an hour or longer. Strain through a colander and add to cream when half-frozen. TUTTI FRUTTI ICE CREAM. Two quarts cream, 1 pound pulverized sugar, 4 eggs, 1 teaspoon vanilla, preserved fruits, peaches, pineapples, cherries, grapes, apricots, strawberries, etc. Mix cream, sugar and eggs well, stir constantly over the fire until they come to the boiling point; remove immediately; pour into a deep bowl and stir untily nearly cold. Flavor with vanilla and when quite cold pour into freezer. When half-frozen stir into it 1 pound of preserved fruits of all kinds desired, using equal parts of each and having them cut into small pieces. Mix well and finish freezing. FROZEN PLUM PUDDING.