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Frozen Pudding

Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wine-glasses wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boiling, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wine-glass of brandy.--Miss E. W.