2 cups milk.

6 tablespoons sugar.

4 yolks eggs.

1/4 cup curacoa.

1/2 cup thick cream.

1 pound of French candied fruits of different colors - or else use a mixture of cut figs, sultana raisins, dates and greed candied citron and blanched almonds.

Put a spoonful of sugar in the smallest saucepan and burn it to caramel - not too dark - and add a little water to dissolve it. Make a yellow boiled custard of the milk, sugar and yolks, color it with the caramel, add the curacoa for flavor, strain, add the whipped cream when cold and freeze and beat up. Cut the fruits to the size of cranberries, mix them in and cover down the freezer with a fresh relay of ice and salt. May be served by spoonfuls out of the freezer or packed in a brick mold, turned out and sliced.

Cost of material - The same as Nes-selrode, or about 60c per quart, depending somewhat upon the cost of the can-died fruit and curacoa or their substitutes.