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Frozen Desserts: Vanilla

Montrose Pudding. 1 quart cream, Yolks 6 eggs, 1 cupful sugar, 1 tablespoonful McIlhenny's Mexican Vanilla, 1 pint strawberry water ice.

Scald the cream, beat the yolks and sugar, stir into the boiling cream, and cook until it thickens. Take from the fire, add the remaining pint cream and the vanilla, stand until cool, and freeze. When frozen, pack into a round mold, leaving a well in the center. Fill with strawberry water ice, cover with some of the pudding you have taken out. Pack in salt and ice, and let stand two hours. Serve with the following sauce poured around it:

Vanilla Sauce. 1 tablespoonful gelatin, 1 pint cream, Yolks 3 eggs, + cupful sugar, 1 teaspoonful McIlhenny's Mexican Vanilla.

Cover the gelatin with a little cold water and soak half an hour. Scald the cream. Beat the yolks and sugar together, add the boiling cream, stir until it thickens, add the gelatin, stir until it dissolves; take from the fire, add the vanilla, and stand in a cold place until wanted.

Frozen Chocolate with Whipped Cream. 2 squares Runkel's Chocolate, 1 cupful sugar, Dash salt, 1 cupful milk, 3 cupfuls thin cream, 1 teaspoonful McIlhenny's Mexican Vanilla.