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Frozen Plum Pudding

14 teaspoon salt 1/4 cup sherry 2½ cups cream 34 cup candied fruit 1½ cup almonds, blanched and chopped 1/3 cup Sultana raisins 1/2 cup pounded macaroons Make custard of milk, one-half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is desired, use whites of eggs for meringue, Baked Alaska (see p. 448).

Frozen Charlotte Glacé Mould ice cream in brick form or one-half pound bakingpowder boxes. Remove from mould or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with whipped cream, sweetened and flavored, and pipe cream between lady fingers. Baking-powder boxes are used when individual service is desired, the cream being cut in halves crosswise.