Charlotte Glac� Recipe

2 pint cans of condensed milk
1/2 cupful of seeded raisins
1/2 pound of sugar
24 almonds that have been blanched and chopped
2 ounces of shredded citron
1/4 pound of candied cherries
2 teaspoonfuls of vanilla
2 tablespoonfuls of sherry
1/2 pint of water
Yolks of four eggs
Put milk in a double boiler over the fire, and stir until the milk is
thoroughly heated; add the yolks of the eggs and the sugar beaten together,
cook until it begins to thicken, take from the fire and strain. When cold,
add the citron, raisins, the cherries cut into quarters, the almonds,
vanilla and sherry. When this is perfectly cold, freeze as directed. Do not
repack or allow the mixture to stand in the freezer more than a half hour.
Serve plain or with Montrose Sauce.
One quart of good rich milk may be used in place of the condensed milk.
This will serve twelve persons.