Iced Pudding.
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.