The royal baker and pastry cook : $b A manual of practical cookery

a little milk, 3 eggs, extract vanilla to taste. Heat milk until boiling, then add other ingredients; boil 5 minutes. Pour into mold. Serve cold with sugar and cream, or custard. =Iced Fruits for Desserts.=—Any desirable fruit may be easily iced by dipping first in the beaten white of an egg, then in sugar finely pulverized, and again in egg, and so on until you have the icing of the desired thickness. For this purpose oranges or lemons should be carefully pared, and all the white inner skin removed that is possible, to prevent bitterness; then cut either in thin horizontal slices if lemons, or in quarters if oranges. For cherries, strawberries, currants, etc., choose the largest and finest, leaving stems out. Peaches should be pared and cut in halves, and sweet, juicy pears may be treated in the same way, or look nice when pared, leaving on the stems, and iced. Pineapples should be cut in thin slices, and these again divided into quarters. =Floating Island.=—1 quart milk, 4 eggs, yolks and whites beaten separately, 4 tablespoons sugar, 2 teaspoons extract vanilla or bitter almonds, ½ cup currant jelly. Heat milk to scalding, but not boiling. Beat the yolks; stir into them the sugar, and pour upon them gradually, mixing well, a cup of the hot milk. Put into saucepan and boil until it begins to thicken. When cool, flavor and pour into a glass dish. Heap upon top meringue of whites whipped until you can cut it, into which you have beaten the jelly, a teaspoon at a time. [Illustration: (Decorative Design)] Frozen Desserts =How to Freeze.=—Pound ice to bits size of hickory nut. Use salt in lumps ½ size of a pea. Allow 1 part salt to 3 parts ice. Mix together in pail. In bottom of freezer put 1 inch layer of mixture, and pack. Arrange and fasten can in freezer. Fill up space between with the mixture, packing hard. Turn can occasionally to make sure it will run freely. When ice is within 1 inch of top of can open and fill can, replace and