• 2 pt. milk
• 4 oz. loaf sugar
• 2 tablesp. brandy or rum
• ¼ pt. cream

Boil the milk, dissolve the sugar in it, strain and chill. Add the brandy or rum and the whipped cream. Mix well and half freeze. Serve in a half-frozen condition in small china sorbet cups and, if liked, grate a little nutmeg or cinnamon on top before serving.