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Nesselrode Pudding

One and one-half cups sugar, three cups milk and the yolks of five eggs. Make a custard of these, add a pinch of salt, strain, and, when cool, add one pint of cream, three tablespoons of pineapple syrup, two tablespoons of sherry or Maraschino. Take one cup each of French chestnuts and almonds. Blanch the almonds and chop them fine, then pound to a paste. Shell the chestnuts, blanch, and then boil until tender. Force through a sieve, and add to the custard. Line a two quart melon mold with half the mixture. To the remaining half add a half-dozen large French chestnuts which have boiled until tender and been allowed to soak for an hour in Maraschino; also one-fourth of a cup of Sultana raisins and one-fourth cup of assorted fruits cut in bits. Fill the mold with this mixture, cover and pack in ice and salt for two hours. This is often served in individual paper cases with a bit of candied fruit on top. BISCUIT GLACÉ-Make a syrup of one cup of sugar and onefourth of a cup of water. Beat the yolks of four eggs and mix with three-fourths cup of syrup and one-half cup of cream. Place all in a saucepan over a slow fire and stir constantly until it forms a thick coating in the spoon. Empty into a mixing bowl, set on ice, beat until is it cold and stiff, and then add one pint of cream beaten very stiff. Flavor with a teaspoon of vanilla or any preferred extract. Divide the mixture into small paper boxes, sprinkle with pulverized macaroons, and set in a pail packed in ice and salt for four hours.