Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until
half frozen; then stir in 3 cupfuls of whipped cream and freeze again.
Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until
hard and serve.


5.--Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a
pinch of cinnamon and some strawberries, cherries and blackberries.
Let simmer in the juice until fruit is done. Put in a glass dish and
pour over the syrup. Serve cold.


6.--Vienna Rice Custard.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.


7.--French Fried Cucumbers.

Peel the cucumbers and cut into inch slices. Sprinkle with salt and
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt
and pepper and fry in hot lard until brown. Serve with tomato-sauce
and veal chops.