Delicious Tuscan Pudding

juaKe a uonea custard with one pint of milk, sweetened with half a cup of sugai, boiled and poured on three oeaten eggs, writes Elizabeth Robinson Soovil. Return the mixture to the 3aucepan and stir until it thickens, but io not let it curdle as it will if it boila ;or moro than a second. When cool add sne pint of cream, half a cup of sugar, i quarter of a box of gelatine, dissolved md strained, half a teaspoonful of vaïilla, a quarter of a teaspoonful of essence of lemon, twenty drops of extract of bitter almond. Put in a mould with smooth sides and pack in tce and salt. The proportion is two juarts of broken ice to one of coarse salt, well mixed. In an hour remove :he mould, and after wiping it carelully uncover it, and with a knife icrape the frozen cream from the sides. Beat it thoroughly, as this makes the .exture fine and smooth. If it is neary frozen add half a pound of sweet alnonds, blanched and chopped fine, half i pound of candied ginger, cut in small pieces, and half a pound of citrón prepared in the same way.