Cassell's dictionary of cookery

Strawberry Hydropathic Pudding. — Although instructions are gi\-en for making this pudding with strawberries only, any other fruit, or any mixture of fruits, may be made into a pudding in the same way. Take a basin the size that the pudding should be. Put at the bottom a round piece of stale crumb of bread about the size of a five-shilling piece. Place round this, in an upright position, and about an inch apart from one another, fingers of bread, three or four inches long, according to the depth of the basin. Pick some strawberries, and boil them with a spoonful or two of water and as much sugar as will be required to sweeten them pleasantly until they are reduced to pulp. Put the hot fruit gently into the basin with a spoon, so as to disturb the bread as little as possible; cover the surface of the fruit with little odds and ends of bread cut up into small dice, and press the pudding by putting a plate upon it with a weight on the top. Leave it in a cold place for three or four hours, or all night if convenient. "When wanted, remove the weight and the plate, turn the pudding upon a dish, and serve. It will come out in a shape. A little custard or cream served with it will be a great improvement. The pudding derives its name from the fact that, thus made, it is served at one or two hydropathic establishments where the patients are not allowed to partake of pastry. Time, about a quarter of an hour to boil the strawberries. Strawberry Ice and Vanilla Ice in one mould. — Flavour three-quarters of a pint of cream with half a stick of vanilla, by boiling them gently together for a short time ; sweeten the cream, mix with it the well-whisked yolks of three eggs, and stir the mixture over a gentle fire till it begins to thicken. Strain it into a bowl. Rub ripe strawberries through a sieve, and take half a pint of the juice. Thoroughly mix with this half a pint of sjTup at 35°, and freeze the two creams in the usual way. Put an ice-mould in ice for a short time. Place in the middle of it a piece of cardboard, cut so as to fit the mould, and to divide it into two equal parts. Put the vanilla ice at one side of the STB ( 932 ) STE division, and the strawberry ice at the other. Draw out the separating cardboard, close the mould, and suiTound it with ice till it is frozen. When wanted, plunge it into hot water for an instant, turn it upside down on a napkin on a dish, and serve. Sufficient for a quart of ice. Strawberry Ice Cream. — Pick the hulls off a pound of fresh, ripe, finely-flavoured strawberries, sprinkle half a pound of powdered sugar over them, bruise them weU with a wooden spoon, and rub them through a fine hair sieve. Mix with the juice thus obtained a pint of thick cream, the juice of a lemon, and a few drops of cochineal. Freeze and mould in the usual way. Probable cost, strawberries, 4d. to 8d. per pound. Strawberry Ice made with Jam.— Although strawberry ices may be made with jam for convenience, they will not equal in flavour those made with fresh fruit. Take half a pound of strawberry jam ; mix with it a pint of cream, or milk and cream mixed, and the strained juice of a lemon. Rub the mixture through a fine sieve into the freezing-pot, and freeze in the usual way. Put it into a mould, set it again in ice, and let it remain imtil wanted.