TUTTI-FRUTTI

Make a French vanilla ice-cream, page 495. Cut into small dice four ounces each of candied cherries, apricots, and plums; and other fruits may be used if desired. Let them soak until a little softened in maraschino, or kirsch, or sherry. When the cream is frozen, stir in the salpicon of fruit, drained; replace the lid of the freezer and turn it for five minutes. Turn it into a fancy mold and pack in ice and salt until ready to use. The angel ice-cream, page 497, may be used instead of the vanilla No. 3 if preferred. Serve with the Tutti-Frutti a sauce of whipped cream flavored with kirsch, maraschino, or sherry.