cut in squares,
place each on a lettuce leaf, decorate the centre of the cheese square
with a preserved fig and serve at once.

RUM PUDDING

Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glace fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
four hours.

CHERRY DIPLOMATE

Line a mold with white cake, thinly sliced, which you have previously
dipped in maraschino or some other fine brandy. Then fill in with plain
white ice-cream, then a layer of cherry ice, next a layer of candied
cherries, next a layer of cherry-ice then a layer of strawberry
ice-cream or the plain white vanilla. Finish it up with a layer of cake
again and be sure to dip the cake in maraschino. Cover all up tight and
pack in ice until wanted.

NESSELRODE PUDDING

Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a puree
sieve. Beat the yolks of five eggs with one-half pound of sugar until
light, then add the mashed chestnuts, then stir in one pint of sweet
cream. Put on to boil in a double boiler, add a few grains of salt, and
stir until the mixture begins to boil, then remove at once from fire and
set aside to cool. In a bowl put one-fourth pound of crystallized
cherries, cut in half; one-fourth pound of crystallized pineapple cut
up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
freeze ten minutes, then add one pint cream that has been whipped stiff
with two tablespoons of powdered sugar, turn until it begins to get
stiff, then add the fruits and turn awhile longer. Pack in a
pudding-mold in rock salt and ice two hours.

CANNED FRUIT FROZEN

Without opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped