SULTANA ROLL AND CLARET SAUCE

Line one-pound baking powder cans with pista- chio ice cream, sprinkle with sultana raisins that have first been boiled for five minutes, then soaked several hours in brandy (drain from the brandy before using). Fill the center with whipped cream that has been sweetened and flavored; cover the top with pistachio ice cream ; pack in ice and salt for two hours before serving. Serve with claret sauce.

Boil one cup of sugar and one-half cup of water to a thick syrup; when cool (not cold), add one-third cup of claret. Serve very cold over the sultana roll. Sherry may be used in place of claret.