3 cups milk 11/2 cups chestnut purée
11/2 cups sugar 1 teaspoon almond extract
Yolks 5 eggs 1 tablespoon vanilla 1/2 teaspoon salt 3/4 cup glacé fruits
1 pint heavy cream Maraschino
Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with
Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.