Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Prepare a custard same as for No. 588, withont the gelatin. Flavor maraschino, and freeze quite firm (or use ready frozen French Ice Cream). Mix into the frozen custard one pint of a compote of pineapple cut in dice, mixed with a few cherries and pistachio nuts cut in shreds. Freeze again, and add half a pint of wtiipped cream. Fill into pudding forms or brick molds, put on the cover, seal with some soft butter and freeze in ice and salt for three hours. To serve: dip the mold in hot water, wipe dry and slip out of the forms. Serve with a cold Sabayon sauce. 591.— NESSELRODE PUDDING. Take i^ pounds of chestnuts, blanch and remove the brown skin; put on the fire in a thin syrup to cover the nuts and stew slowly till soft. Put in the mortar and pound to a smooth paste, adding one pint of cream and one-fourth pint of maraschino; add some vanilla flavor; cool, and freeze. Take eight ounces of sultanas, four ounces of currants, four ounces of cherries, and two ounces of sliced and browned almonds, simmer in a little wine sauce, till soft; let cool; add the fruit to the frozen cream and incorporate about half a pint of whipped cream. Fill into pudding forms, seal and bnry in ice and salt for three hours. Serve with a maraschino sauce, or with whipped cream sauce No. 446. 592.— FROZEN COLUMBIA PUDDING. Prepare one quart of Almond or Pistachio Ice Cream, color a delicate green. Take one quart of maraschino ice. Mix into the ice one pint of macedoine of fruits, consisting of candied cherries, orange peel, angelica and pineapple. Line the mold with the pistachio cream, fill the centre with the ice and fruit. Bury in ice and salt for three hours. Serve cut in slices with a whipped cream sauce, or sauce mousseline No. 445, flavored maraschino or noyeau. 593 —FROZEN PUDDING, STANLEY. Prepare a frozen custard same as for No. 590 (or use the French Ice Cream). Fill into a turbanshaped padding form with a large centre tube. Cover and seal, bury in ice and salt and freeze for two hours. To serve: turn from the molds; fill the centre with a prepared macedoine, consisting of pine- apple, peaches, apricots, strawberries or raspberries; decorate with a border of whipped cream. 594.— FROZEN PLUM PUDDING. Prepare one quart o£ Chocolate Ice Cream. Flavor with cloves and cinnamon. Add one pint of mixed fruit, consisting of seeded Malaga raisins, currants, citron and orange peel, simmered in a strong rum sauce. Cool the fruit before adding to the cream, and mix with it half a pint of whipped cream. Put into molds and freeze for two hours. Serve with a Sabayon sauce, flavored rum. 595.—ICED PUDDING WITH STRAWBERRIES. Line the pudding forms with a clear wine jelly, and keep the forms on ice. Prepare a strawberry sauce same as for No. 441. Warm it lightly, and to each quart add one ounce of gelatin previously soaked and dissolved. Cool again, till it nearly sets. Fill the lined forms with alternate layers of the fruit sauce and ladyfingers till the molds are filled. Keep on ice till well set. Unmold and serve with a border of whipped cream; decorate with fresh strawberries. 596.— HOW TO LINE A MOLD WITH JELLY. Have the Gelatin Jelly nearly cold, but liquid. Set the molds to be lined in a shallow pan, half filled with finely shaved ice, a little salt and water, Fill the molds nearly full with the jelly, and let rest for a minute till the jelly on the sides begins to set. Give the mold a few turns, lift from the ice, pour out the jelly from the centre, and put the coated mold in the ice box. Proceed in this manner till all the molds are lined.