Tutti Frutti
Make a quart of rich yolk-of-egg custard, color it cafe-au-lait with two ounces of sugar burnt to molasses color and dissolved in milk, flavor with a quarter pint of curacoa, strain, freeze and beat up thoroughly. Fill a quart measure with a mixture of different kinds of sugared fruits, candied dates, preserved water melon rind, candied citron, seedless raisins previously steeped in a liqueur, figs cut in pieces, some blanched almonds or anything of the sort that is good. Mix these fruits with the frozen custard and pack down with ice and salt to remain while you prepare the molds. Make also 2 quarts of orange ice in another freezer, add the white of eggs in the usual manner and beat it up white and smooth, then spread it evenly over the insides of 2 or 3 melon molds to coat them. Imbed the molds in the freezing mixture and when the coating of orange ice is frozen firm fill up with the tutti frutti. Spread the orange ice also on top, put on the lids, secure with a number of rubber bands, close all spaces securely with butter and place the molds in the freezing mixture to remain 2 or 3 hours. When to be served wash the outsides with a cloth dipped in tepid water, carefully turn out the tutti frutti on to a folded napkin on a dish, lay a decoration of gelatine paste upon the white surface and serve. Or it can be served individually in slices the same as Neapolitan ices. Nearly all ice cream molds, except the half melon shape, require a lid at each end because the pressure of air renders it difficult to withdraw the ices from a tall shape tightly soldered at the top.