Ingredients: One and one-half pints of custard, composed of the yolks of
four eggs, a pint of boiled milk, four table-spoonfuls of sugar, a
flavoring of vanilla, eight ounces of fruits, consisting of equal parts
of dried cherries, pine-apple, dried pears, or apricots, all cut into
very small squares. These fruits may be selected, or perhaps it would be
more convenient to purchase half a pound of the French preserved dried
fruits; or add one ounce of candied citron sliced, two ounces of
currants, two ounces of stoned and chopped raisins, and half a pint of
cream whipped.
Freeze the custard in the usual manner, then mix in the fruits and
whipped cream. A gill of maraschino is an improvement to this pudding,
but may be omitted. If added, it should be at the same time with the
fruit. Put into a mold, and place it on ice and salt. Serve whipped
cream around it.