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Frozen Desserts: McIlhenny

Frozen Chocolate Custard. 4 eggs, 1 pint cream, 1 pint milk, 1 cupful sugar, 2 ounces Runkel's Chocolate, 1 teaspoonful McIlhenny's Mexican Vanilla.

Put the milk over the fire in a double boiler; add the chocolate grated. Beat the eggs and sugar until light, add to the hot milk, cook one minute, take from the fire, add the cream and a teaspoonful vanilla. When cold, freeze.

Stuffed Mousse. 1 quart strawberry water ice, 1 pint cream, 1 teaspoonful McIlhenny's Mexican Vanilla, cupful powdered sugar.

Whip the cream to a stiff froth, drain, sprinkle over it the sugar and vanilla, mix carefully. Pack a 2quart melon mold in salt and ice, line with the strawberry water ice, reserving enough to cover bottom of the mold. Turn the whipped cream into the center, cover the water ice over the bottom, put on the lid, bind with a strip of buttered muslin, cover with salt and ice, and stand three or four hours.