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Frozen Desserts: Stir

Stir the ingredients to a smooth paste, whip the cream, beat in the sugar, add the spice, mix with the pudding, and freeze without beating, scraping the frozen mixture from the sides of the can, and stirring smooth.

Serve, when frozen, with cream.

Angel-Cake Glacé. 1 quart cream, Whites 6 eggs, 11 cupfuls sugar, 1 teaspoonful McIlhenny's Mexi can Vanilla, cupful water, cupful finely sifted angel-cake crumbs.

Cook the cream in a farina boiler, add sugar and flavoring, cool, strain, and freeze. Reserve pound sugar and whites 4 eggs. Cook the sugar and water to the same degree required for boiling icing, and pour hot upon the whites beaten to the stiffest possible froth. Stir this icing, with the cake crumbs, gently into the frozen cream. Line the bottom of a mold with slices of angel cake; upon these place a layer of the cream, then cake, so on until the mold is full. !

MRS. CURTIS'S COOKBOOK Cover tightly, and pack in ice three hours.

Fruit-Cake Glace. 1 pint cream, Yolks 4 eggs, 1 cupful sugar, teaspoonful McIlhenny's Mexican Vanilla, teaspoonful mixed spices, 2 ounces browned almond paste, 4 macaroons, 2 ounces dried and pounded fruit cake, 1 ounce chocolate, 1 tablespoonful caramel.

Make a custard of the cream, yolks, and sugar; add vanilla, sugar, spices, chocolate, and caramel; freeze, then stir in nuts and crumbs, mold in a cake pan-any ordinary oblong pan, two or two and a half inches deep, freeze in salt and ice. Turn out on platter, cover half an inch with almond paste mixed with little boiled icing. Serve in slices, with soft cus- Card.