Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and water) to cover until softened; mix one quart cream and three-fourths cup sugar, and flavor, then freeze. Line two-quart mold with lady-fingers, crust side down. Fill with alternate layers of cream and fruit, cover, pack in salt and ice and let stand two hours. Serve with a nice boiled custard or whipped cream.
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