Required: One pound of ripe cherries. Three ounces of castor sugar. Juice of a large lemon. Cochineal, if necessary. One pint of cream.

Carefully pick over the fruit; stalk and stone. Break the stones and blanch the kernels. Cook the cherries in half a pint of water for ten minutes, with the blanched kernels and sugar.

Well mash and rub the fruit through a sieve, adding the lemon-juice. If the colour is not satisfactory, add a few drops of cochineal.

Mix with one pint of cream, and freeze as directed.

N.B.-If preferred, a cold boiled custard may be used in place of the cream.

Ice Pudding