223 FRUITS AND HO'.Y TO USE THEM. 



Frozen Pudding-.— (Mrs. Preston.) To three pints of 

 new milk add three or four sticks of fresh cinnamon, two 

 blades of mace, and one and one-fourth pounds of the best 

 raisins, stemmed and stoned. Cover these tightly in a stew- 

 pan and Jetthem simmer slowly for fifteen minutes. Mean- 

 while beat very light the yolks of five eggs, addiiig slowly, 

 when light, one-half pound of pulverized &ugar, malting it 

 as light and creamy as possible. When ready, strain tlie 

 spice and raisins from the milk, and save them to put in 

 again later. Put it back to boil, stir in the eggs and sugar, 

 beating until it simmers once. Then remove from the fire, 

 and when cold, stir in one-fourtli pound of blanched al- 

 monds that have been pounded in a mortar, with a little 

 rose-water, then the raisins that have been boiled in the 

 milk, one-half pound of the best citron, and a small quan- 

 tity of preserved ginger, cut into very thin, small slices. 

 Mix all well together, add a quart of rich cream, stir till 

 nicely mixed, and freeze as ice-cream. 



PEUIT PICKLES. 



Pickles are an appetizing relish, though far from whole- 

 some. If they must be used the best cider vinegar should 

 be taken, and the scalding "should be in kettles of porce- 

 lain or grauite-ware, never in tin or iron. Spices ought 

 to be scantily used and so skillfully blended that no one 

 kind overpowers the others. Pickles must be kept iu jars 

 of glass or stone which have never held any kind of fat. 

 They ought to be set in a cool, dark cellar. 



Apple Pickles, No. 1.— Make a syrup of three pounds 

 of sugar to a pint of vinegar. When it comes to a boil 

 drop in apples peeled, cored, and quartered. Cook till 

 they are tender, then skim out and place in glass jars set 

 in a pan of hot water. In the syrup, when first made, drop 



