Glace Nesselrode or iced pudding. A frozen custard made of pounded chestnuts, with fruit and flavorings:

1 pound of large chestnuts - about 40.

1 pint of rich boiled custard.

1 cup sweet cream.

2 ounces citron.

2 ounces sultana raisins.

2 ounces stewed pineapple.

1/2 cupful of maraschino.

1 teaspoon vanilla extract

Pinch of salt in the chestnut pulp.

Slit the shells of the chestnuts, boil them half an hour, peel clean, and pound the nuts to a paste, and rub it through a coarse sieve, moistening with cream. Then mix it with the boiled custard. Freeze this mixture, and when firm whip the cup of cream, and stir it in and freeze again. Then add the citron cut in shreds, the stewed or candied pineapple, likewise the raisins, maraschino, and vanilla extract. Beat up and freeze again, and either serve in ice cream plates out of the freezer, or pack the cream in a mold, and when well frozen send to table whole, turned out of the mold on to a folded napkin on a dish.

Cost of material - chestnuts 20, custard (2 cups milk, 4 yolks, 4 tablespoons sugar) 13, cream 6, raisins 3, citron 5, pineapple 3, maraschino 20, vanilla, 2; 72 cents - ice and salt 23 - 95c for 11/2 quarts.

Note. - The foregoing makes about enough to fill one of those brick molds that have a large and deep stamped fruit pattern in the lid and when frozen firm it can be sliced into from 12 to 16 portions. If dished up by spoonfuls out of the freezer and made a little less heavy with fruit it is practicable to make 2 quarts of the same material. When chestnuts are not convenient some of the large cafes use the ready prepared pounded almonds or walnuts that may be bought by the can at the confectioners' supply stores, and various additions or substitutions of green candied fruits are employed to make a handsome ap-pearing compound without changing its general character.