Take three Neufchatel cheeses.  Mash the cheese to a smooth paste and add one-half cup of thick cream, one-half teaspoon of salt, one rounding teaspoon of sugar.  Place in a small square mold, bury in salt and ice and let stand several hours.  When ready to serve unmold, cut in squares, place each on a lettuce leaf, decorate the centre of the cheese square with a preserved fig and serve at once.

RUM PUDDING

Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites.  Flavor with one tablespoon of rum.  Whip one pint of cream very stiff, stir into beaten eggs.  Line a melon mold with lady fingers, split in half.  Then put a layer of whipped cream over.  Chop one-half pound of marron glace fine and sprinkle some over cream.  Put another layer of lady fingers, cream and marrons, and so on until mold is filled.  Close tightly, and pack in rock salt and ice, from three to four hours.

CHERRY DIPLOMATE

Line a mold with white cake, thinly sliced, which you have previously dipped in maraschino or some other fine brandy.  Then fill in with plain white ice-cream, then a layer of cherry ice, next a layer of candied cherries, next a layer of cherry-ice then a layer of strawberry ice-cream or the plain white vanilla.  Finish it up with a layer of cake again and be sure to dip the cake in maraschino.  Cover all up tight and pack in ice until wanted.

NESSELRODE PUDDING

Put on one-half pound of shelled and skinned chestnuts in cold water, and let them boil until very tender, then press them through a puree sieve.  Beat the yolks of five eggs with one-half pound of sugar until light, then add the mashed chestnuts, then stir in one pint of sweet cream.  Put on to boil in a double boiler, add a few grains of salt, and stir until the mixture begins to boil, then remove at once from fire and set aside to cool.  In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial.  Put the chestnut cream in a freezer, freeze ten minutes, then add one pint cream that has been whipped stiff with two tablespoons of powdered sugar, turn until it begins to get stiff, then add the fruits and turn awhile longer.  Pack in a pudding-mold in rock salt and ice two hours.

CANNED FRUIT FROZEN

Without opening, pack a can of pears in ice and salt, as for ice-cream.  Let it remain for three or four hours.  When taken out, cut the can open around the middle.  If frozen very hard, wrap around with a towel dipped in hot water; the contents can then be clipped out in perfect rounds.  Cut into slices and serve with a spoonful of whipped cream on each slice.  This will serve six or eight persons.