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Surprise Loaf

Beat yolks of eight eggs until thick; add three-quarters cupful of sugar; beat again; then turn on one cupful hot milk, pinch of salt; cook in double boiler until custard coats a spoon; cool. Then add a whip from one quart of cream, one-half teaspoonful vanilla, two drops almond extract, freeze as for ice cream. When ready to serve, have a sponge cake baked in a cylindrical pan; scoop out the inside, leaving a substantial wall; pack the cavity with the frozen cream and fit the end on again; stick full of almonds blanched, and garnish with French candied strawberries.