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Frozen Pudding

Soak for two or three hours one cup of assorted candied fruit in enough brandy to cover. The brandy will prevent the fruits from freezing.

Make a custard of two eggs, one cup of sugar, pinch of salt, and two and one-half cups of milk; cool, and add one cup of heavy cream, and one-half gill of rum. Freeze.

Fill a mold with alternate layers of cream and brandied fruit. Pack in salt and ice for two hours.