1 teaspoonful of vanilla
Yolks of six eggs

Put half the cream in a double boiler over the fire. Beat the sugar and
yolks together until very, very light, add them to the hot cream and stir
over the fire until the mixture begins to thicken. Take from the fire,
and, when very cold, add the vanilla, maraschino and sherry, and freeze.
When frozen, stir in the remaining cream, whipped to a stiff froth. Fill
individual dishes or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.

This will fill twelve cases.


CABINET PUDDING, ICED

1 quart of milk
6 eggs
1/4 pound of powdered sugar
1 tablespoonful of powdered gelatin
1/4 pound of macaroons and lady fingers, mixed
1/2 pound of conserved cherries or pineapple
1/2 pound of stale sponge cake

Grate the macaroons and lady fingers, and rub them through a coarse sieve.
Cut the sponge cake into slices and then into strips. Put the milk over
the fire in a double boiler and add the eggs and sugar beaten together
until light; stir and cook until the mixture is sufficiently thick to coat
a knife blade. Take from the fire, add the gelatin, strain, and stand
it aside to cool. Garnish the bottom of a two quart melon mold with the