Kirmess cook book

Mrs. Eldredge, New York. The yolks of six eggs, one tablespoon of flour, one cup of powdered sugar and one pint of milk. Beat the sugar, egg yolks, and flour together. Boil the milk, mix thoroughly with the other ingredients, and pour all into a double boiler. Cook to a thick custard and set away to cool. When cold, stir in one pint of rich cream. Pour into a freezer and freeze until the mix- ture becomes creamy. Have at hand some candied fruits, cherries, etc., which have been soaked in maraschino, also some rich raisins. When the mixture is nearly frozen, add these fruits, turn the freezer a few minutes longer, then let it stand until wanted. When ready to serve, have at hand a large flat dish of shredded cocoanut. Take a spoonful of the cream at a time, mould it into the shape of an egg, then roll it in the shredded cocoanut. Spin some sugar, form into a nest, and place your eggs in it. This cream may be made with plain marrons or chestnuts in place of the candied fruits. NESSELRODE PUDDING. Mrs. Charles A. Oreer, Rye, N, Y, Make a rich custard of eight eggs, one quart of milk; stir in a quart of rich cream. Put in freezer and turn until half frozen. Open freezer, remove dasher and with a long-handled spoon beat into the cream one pound of chopped marrons glace. Replace top of freezer, pack in ice and rock salt and leave for three hours. Serve pudding with whipped cream around it. WALNUT AND FIG ICE CREAM. New York. Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving a tablespoon of gelatine, and with the rest mix two tablespoons of flour, an egg and a cup of sugar. Into the milk, heating in a double boiler, stir gradually the flour, sugar and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream, and a teaspoon of vanilla. After you have frozen the mix- tare, add the meats of half a pound of English walnuts (weighed in the shell) and a quarter of a pound of figs. The walnuts and figs should be well chopped. Beat them well in the custard and pack. FROZEN NUT PUDDING. Mrs. L. C. Collins, Philadelphia. Scald a pint of milk in a double boiler: add three eggs beaten with one-half of a cupful of sugar and stir until the consistence of boiled custard. Take it off, add four ounces of grated chocolate, stir until dissolved, strain and chill. Soak one-half of a cupful of candied cherries and one tablespoonful of chopped citron in a little sherry for two hours. Freeze the custard. When like a very thick mush add the drained fruit and one cupful of finely chopped nut meats, one tablespoonful each of vanilla and sherry and finish the freezing. Pack in a melon mould, cover, bind the edges with a strip of buttered muslin and bury in ice and salt for fully two hours. CHRISTMAS ICE-CREAH. Miss Hellernian. Make a very rich chocolate ice-cream, using at least | one whole cake of Baker's chocolate. The day before | this is made put half a cup of Malaga raisins, cleaned j