tender, and add the juice of the lemon; rub the apples through a sieve.
When cold, freeze. Whip the cream. Beat the eggs and the remaining sugar
and add them to the milk, hot; stir until the mixture thickens, take from
the fire, and, when cold, add the orange blossoms water and the Curacao;
freeze in another freezer. Divide the whipped cream, and stir one-half into
the first and one-half into the other mixture. Line a melon mold with the
custard mixture, fill the centre space with the frozen apples, and cover
over another layer of the custard; put over a sheet of letter paper and
put on the lid. Bind the seam with a strip of muslin dipped in paraffin or
suet, and pack the mold in salt and ice; freeze for at least two hours.
Serve plain, or it may be garnished with whipped cream.

This will serve twelve persons.


BISCUITS AMERICANA

1 quart of cream
1/2 pound of sugar
1/4 pound of Jordan almonds
1 teaspoonful of almond extract
1 teaspoonful of vanilla
Yolks of six eggs
Grated rind of one lemon

Put half the cream in a double boiler over the fire, and, when hot, add
the yolks of the eggs and sugar, beaten until very, very light; add all
the flavoring, and stand aside until very cold; when cold, freeze in an
ordinary freezer. Whip the remaining pint of cream, add one-half of it to
the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop