Boil 1 cup of granulated sugar with 1/4 cup of water until it forms a soft ball when dropped in cold water. Pour this over the stiffly-beaten whites of eggs, beating all the while. When cold, mix this thoroughly with 1 pint of cream, put into freezer and turn until mixture is partially frozen, then add 1 cupful of finely chopped walnuts or hickory nuts, 1/2 cupful finely chopped raisins, 1/4 cupful of candied cherries cut into small pieces, a little very finely sliced citron, a tablespoonful of vanilla and a pinch of salt. Freeze this again for 10 minutes, turn into a mold, cover with waxed paper and a tight cover and pack in ice and salt for 3 or 4 hours.

Serve with claret sauce make as follows: Boil 1 cupful granulated sugar and 1 cupful water until it makes a rather thick syrup. When cold add claret to taste or about 1/2 pint. Serve the ice cream in slices with the sauce poured over. This recipe will amply serve six people.