A Southern Gallimaufry
Ladies of leisure assemble ostensibly for cards or tiles, but in fact for drinks, talking about who isn’t there, nibbling fussy foods such as lavishly garnished congealed salad, trimmed sandwiches, and the obligatory stuffed tomato salad: Slice the top quarter off a tomato, score the flesh and scoop it out; save for salsa. Drain rind, dust with salt and pepper, slit perhaps half-way down, and stuff with chicken, shrimp, or tuna salad. Chill before serving.
Combine 1 cup sugar, 1 tablespoon cornstarch and a scant teaspoon salt in a saucepan. Gradually stir in a quart of half-and-half and place over low heat. In a large bowl beat together 2 large eggs and a tablespoon of pure vanilla extract until whites and yolks are thoroughly blended. Slowly add eggs to the cream, stirring constantly and gradually increasing heat until thickened. It should have the consistency of eggnog. Stir in a pint of whipping cream and remove from heat. Refrigerate for 45 minutes to cool, then add fruit, nuts and/or flavorings, process in freezer, and make people happy.
