Take two dozen sweet and half a dozen bitter almonds; blanch in scalding water, throw into a bowl of cold water; pound one at a time in a mortar, till they become a smooth paste free from the smallest lumps; add frequently a few drops of rose-water or lemon-juice to make them light and prevent "oiling." Seed and cut a quarter pound of the best bloom raisins; mix with them a quarter, pound of Zante currants, picked, washed and dried, and three ounces of chopped citron; dredge well with flour. Take a half pint of very rich milk, split a vanilla bean, cut it into pieces two or three inches long, and boil it in the milk till the flavor of the vanilla is well extracted, then strain it out and mix the vanilla milk with a pint of rich cream, and stir in gradually a half pound of powdered loaf-sugar and a nutmeg grated. Then add the pounded almonds, and a large wine-glass of either marasquino. noyau, curacoa or the very best brandy. Beat in a shallow pan the yolks of eight eggs till very light, thick and smooth, and stir them gradually into the mixture. Simmer over the fire (stirring all the time), but take off just before it boils, otherwise it will curdle. At once stir in the fruit, set to cool, and then add a large tea-cup preserved strawberries or raspberries, half a dozen preserved apricots or peaches, half a dozen preserved green limes, and any other very nice and delicate sweetmeats; add a pint whipped cream lightly to the mixture; put the whole into a large melon-mold that opens in the middle, and freeze four hours in the usual way. Turn out when wanted and serve on a glass dish. - Mrs. Gov. Grover, Oregon.