212. Pudding a la Reine.— Set a border form into cracked ice and pour in to the depth of about 1/2 inch some white wine jelly; when the jelly is firm put in some fruit, such as strawberries, cherries, plums or peaches, and pour over a few spoonfuls jelly; after the lapse of 5 minutes pour in more jelly; when firm put in another layer of fruit and then fill the form with jelly; let it remain on the ice till ready to serve; pare and cut into slices 12 large, ripe peaches, sprinkle thickly with sugar and let them stand 1 hour; press them with the juice through a sieve, add 1-1/2 ounces gelatine dissolved in water, set on ice and stir till it begins to thicken; then add 1 pint whipped cream, 1 glass sherry wine and a few lady fingers broken into pieces; fill the cream into a highly pointed form and set it into cracked ice for 2 hours; when ready to serve turn out the jelly from the border form onto a round dish; then turn out the cream from the highly pointed form; place the latter in the center of the jelly border and serve.

213. Pudding a l'Allemande.— Boil 1-1/2 pints milk with 4 tablespoonfuls sugar, 1/4 teaspoonful salt and the thin peel of 1 lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of 6 eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:—Boil 2 teaspoonfuls cornstarch in 1-1/2 cups water, sweeten with sugar, remove from the fire, add the juice of 1 lemon, 1/2 pint strawberry juice, 1 glass Rhine wine and serve when cold with the pudding.

214. Strawberry Pudding.— Place a round tin form into cracked ice and pour in some orange jelly; when firm lay the form over on its side, pour in more jelly, turn the form around and pour in more jelly; continue in this way until the whole inside of form is glazed with the jelly; mix 1 pint bruised strawberries with 1 pint sugar syrup flavored with vanilla and add 1-1/2 ounces dissolved gelatine; put this on ice and stir till it begins to thicken; pour some Madeira wine over some lady fingers and let them soak about 10 minutes; put a layer of the strawberry puree in the form, over this some lady fingers and continue with cream and cake in alternate layers till all is used; let the form remain on ice for 2 hours; then turn the pudding onto a dish, garnish with chopped orange jelly and nice, large strawberries which have been dipped into the jelly and serve with strawberry syrup.

215. Imperial Pudding.— Place a cream form into cracked ice and pour in some white wine jelly colored to a delicate pink with cochineal; when the jelly is firm decorate the bottom with preserved pineapple cut into the shape of dice and blanched almonds cut into strips; pour over a few spoonfuls jelly and let it remain till firm; place a saucepan with 1 pint cream, the yolks of 6 eggs and 5 tablespoonfuls sugar over the fire and stir until nearly boiling; when cold add 1-1/2 ounces dissolved gelatine and 1/2 pint best arrac; soak 1 dozen vanilla wafers and the same quantity of macaroons in sugar syrup mixed with champagne and arrac for 10 minutes; stir the cream on ice until it begins to thicken; then add 1 pint whipped cream and lastly 1/2 pint champagne; fill the cream in alternate layers with wafers and macaroons in the form; let the pudding remain for 2 hours on ice; pour into tartlet forms some orange jelly with small dice of pineapple; in serving dip the form into hot water and turn the pudding onto a round dish; also turn out the jelly from the small moulds and lay them around the dish.

216. Suedoise of Apples.— Pare 1 dozen large apples, bore pegs therefrom with an apple corer and lay them in water with lemon juice; prepare 1 dozen large Bartlet pears the same way; boil the apple pegs in sugar syrup with lemon juice, to keep them white, and boil the pears in sugar syrup with cochineal; care must be taken not to boil them too long, so that they will not fall apart; transfer them to a dish and set aside to cool; wash the apple and pear peels, also the cores; put them in a saucepan with sufficient water to cover and boil till done; strain through a jelly bag; measure the liquor and take for 1 quart 1-1/2 ounces gelatine, the thin peel and juice of 1 lemon, 1 cup sugar and the whites of 2 eggs; soak the gelatine in a little cold water 15 minutes; put the liquor with lemon, sugar and well beaten whites over the fire; when hot add the gelatine, stir constantly and boil 5 minutes; remove to side of stove, add 1/2 pint white wine and strain through a jelly bag; place a plain form with tube in the center into cracked ice and pour a few spoonfuls jelly in the bottom of it; when firm lay the form over on its side, pour in more jelly, keep turning and add by degrees more jelly; continue this process until the jelly has formed a complete lining inside of form; lay the pegs of apples and pears in slanting rows onto a napkin and cut them all the same length; then take each one separately onto a larding or knitting needle and dip into cold jelly; first lay a row of red on the side of form, then a row of white in an opposite direction; continue until the form is covered, pour over some thick jelly and when firm fill the inside with apple bavarois made as follows:—Prepare 1 pint apple sauce, press it through a sieve, add 1 teaspoonful vanilla and sweeten to taste; soak 16 sheets gelatine in cold water for 10 minutes, press out, put in a bowl and pour 1/2 cup boiling water over it; stir until dissolved, add to the apples and stir until it begins to thicken; then mix in 1 pint whipped cream or the beaten whites of 6 eggs; fill this into the form, cover and let it remain on ice till firm; in serving dip the form into hot water, dry it quickly, turn the suedoise onto a round dish and garnish with fruit; the apple may be bored out into rounds like marbles and boiled the same way—half red and half white; they are then laid in rows on the side of form over one another, alternately with white and red till the form is lined with them; then place a small form inside, pour sufficient jelly around to cover the fruit and fill up the space between the inside form and fruit; let it remain on ice till firm; then pour in the inside form some hot water, draw it out and fill the inside with any kind of frozen cream; serve at once.

217. Suedoise of Pears.— Pare and quarter 12 large Bartlet or duchess pears and cut each quarter lengthwise into 4 slices; boil half the slices in sugar syrup with lemon juice and the other half in sugar syrup with cochineal; lay them on a napkin to dry; pour a little wine jelly into a plain form and lay on the bottom some of the slices in the shape of a star; when firm turn the form over on its side and lay in first a row of white slices, then a row of red; dip each piece into cold wine jelly before laying it in the form; continue in this way until the sides of form are covered; then pour in a few spoonfuls jelly and keep turning the form, in order that the jelly may be evenly distributed over the fruit; pare and cut into small pieces 1/2 dozen large pears, put them over the fire with a little water and boil till soft; press them through a sieve and set aside to cool; boil 1 cup sugar in 1 cup water with the juice of 1/2 lemon for a few minutes; soak 16 sheets gelatine in cold water 5 minutes, press out, add it to the sugar and boil a little longer; remove from fire, mix with the pear puree and stir till it begins to thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls powdered sugar and 1 teaspoonful vanilla extract; add it to the above pear mixture and fill into the form; place it on ice for 2 hours; when ready to serve turn the suedoise onto a round dish and garnish with croutons of wine jelly.

218. Timbale de Peche a la Conde.— Line a deep round form with rich pie crust, lay buttered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place 1 cup rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add 1/2 cup sugar, 1/2 tablespoonful butter and set it in a warm place; pare and cut into halves 1 dozen large, ripe peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix 1/2 cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.

219. Timbale de Riz a la Napolitaine.— Put 3/4 pound parboiled rice with 1 quart milk, 1/2 teaspoonful salt, 1-1/2 tablespoonfuls butter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.

220. Pear Timbale.— Pare, quarter and stew 1 dozen Bartlet pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and 1/2 cup seedless raisins; when done pour them on a sieve to drain and cool; line a buttered, deep round form or tin pan with about 1 inch of biroche dough (see Biroche), fill with the pears, put on a cover of the same dough and let it stand in a warm place for 1/2 hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.

221. Timbale a la Sicilienne.— Butter a deep round form, line it with neapolitan paste, cover the latter with buttered paper, fill the form with dry peas and bake in a hot oven; when done and cold remove peas and paper, take the timbale from the form, brush over the inside and outside with peach or apricot marmalade and decorate it around and on top with blanched half almonds and currants; take a form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about 3/4 inch, some clear lemon jelly; as soon as cold place timbale into the form and fill space between the timbale and form with lukewarm lemon jelly; let it remain on ice till needed; when ready to serve fill the timbale with peach, pineapple or strawberry plombiere or any kind of frozen cream; dip the form into warm water, dry quickly, turn it onto a round dish and decorate with sugared orange quarters.

222. Timbale of Mixed Fruit.— Take some preserved peaches, pineapples, cherries and pears and put them on a sieve to drain; then put them in a dish with 1/2 cup currants or apple jelly and 1 teaspoonful vanilla sugar; mix all together and fill it into a form lined with biroche dough; cover with the same dough and finish same as Pear Timbale.

223. Chocolate Plombiere.— Dissolve 1/2 pound grated chocolate in 1/2 cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful vanilla extract, 6 tablespoonfuls sugar and stir this over the fire till nearly boiling; strain through a hair sieve and when cold put it in a freezer; finish the same as Orange Plombiere.

224. Orange Plombiere.— Strain the juice of 6 oranges and rub the skin from 2 with loaf sugar; dissolve 3/4 pound sugar in 1 cup cold water and mix it with the orange juice and orange sugar; put into a freezer and turn and work it till it thickens; then add 1 pint whipped cream and work it for 10 minutes longer; then fill the mixture into a form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt; lay plenty of ice on top and let it remain from 1 to 2 hours.

225. Rum Plombiere.— Place a saucepan with 1 pint cream, the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut 6 ounces candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins to thicken; then add 1/2 cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours.

226. Plombiere of Maraschino Curacoa is made the same way.

227. Pistache Plombiere.— Pound 1/4 pound blanched almonds and 1/4 pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1-1/2 pints cream, 1 cup sugar, 1 teaspoonful vanilla and the yolks of 8 eggs over the fire and stir until nearly boiling; remove cream from fire, set it in cold water and stir till cold; add a little spinach color and strain through a hair sieve; then finish the same as Strawberry Plombiere.

228. Plombiere aux Cafe.— Pour 1-1/2 pints boiling cream over 3 tablespoonfuls freshly ground coffee and let it stand well covered for 10 minutes; strain through a napkin; put the coffee cream in a saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and stir till nearly boiling; remove the cream from fire, set saucepan in cold water and stir till cold; then finish the same as Strawberry Plombiere.

229. Tea Plombiere.— Pour 1-1/2 pints boiling cream over 1 ounce tea and let it stand 5 minutes; strain and finish the same as Coffee Plombiere.

230. Peach Plombiere.— Pare, quarter and press through a sieve 15 large, ripe peaches; dissolve 3/4 pound sugar in 1 cup water and add it to the peach puree; put this mixture into the freezer and finish the same as Strawberry Plombiere.

231. Vanilla Plombiere.— Place a saucepan with 3 cups milk over the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls vanilla extract and stir till nearly boiling; remove from the fire, set the saucepan into cold water and stir till cool; then put into a freezer and let it freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as Strawberry Plombiere.

232. Strawberry Plombiere.— Wash 1 quart strawberries and press them through a sieve; dissolve 3/4 pound sugar in 3/4 cup water and add this syrup to the strawberry puree; 2 hours before serving pour it into a freezer and turn it about 20 minutes, or till it begins to thicken; then mix with 1 pint whipped cream and let it remain a little while longer in the freezer; fill into a form, cover tightly, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours; in serving dip form into hot water, quickly wipe it dry, turn the plombiere onto a round dish and garnish with fancy cake.

233. Pineapple Plombiere.— Pare and cut into small dice 1 ripe pineapple, put them into a dish and pour 1 pint cold sugar syrup over it; let it stand 4 hours; 2 hours before serving put the fruit into a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as in foregoing recipe. NOTE.—This plombiere may also be served in a glass dish directly from the freezer; it must then, of course, be worked until firm. If preserved fruit is used less sugar must be taken, and color and taste should be freshened up with lemon juice and a few drops of cochineal. Plombiere of raspberries, currants or cherries is made in a similar manner.



FROZEN PUDDINGS.

234. Frozen Strawberry Pudding.— Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of buttered paper around the edge of cover, so that no water can enter; have ready a large pail or a butter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and sprinkle salt between; cover the top of form with ice, the whole with a piece of carpet or a cloth and set in a cool place for 4 hours; when ready to serve lift from the ice, remove the paper, wipe off the form, dip it in hot water, turn the pudding onto a dish and serve at once.

235. Rich Ice Cream Pudding.— Beat the yolks of 9 eggs with 3/4 pound sugar to a cream and add 1 quart whipped cream; fill this into a tin pudding form with a tube in the center, paste over the edge of cover a strip of buttered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.

236. Pudding a la Pueckler Muskau.— Stir into 1 quart whipped cream 6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill the cream into a form and bury it in ice and rock salt for 4 hours, the same as Strawberry Pudding.

237. Ice Pudding a la Prince Pueckler.— Whip 1 quart cream till stiff and divide it into 3 parts; boil 6 ounces grated chocolate in 1/2 pint water with 1/2 cup sugar smooth and thick; remove the chocolate from the fire and when cold mix with it 1/3 of the whipped cream; mix 1 pint bruised raspberries with another 1/3 of the whipped cream and add sufficient sugar to sweeten (or take raspberry jelly); add to the last 1/3 of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful vanilla extract; place a form into cracked ice, fill in the cream in finger thick layers alternately—first the chocolate, then the raspberry, then the white; continue until all is used; cover the form tightly, paste around the edge of cover a strip of buttered paper and bury the whole form in rock salt and ice for 4 hours; if the ice melts more must be put around the form and some of the water drawn off; when ready to serve dip the form into hot water, turn the pudding onto a dish and serve at once.

238. Frozen Chocolate Pudding.— Boil 6 ounces grated chocolate in 1/2 pint water with 4 tablespoonfuls sugar until thick and smooth; when cold mix it with 1-1/2 pints whipped cream; if not sweet enough add more sugar; fill this into a tin pudding form, paste a strip of buttered paper around the edge of cover and bury the form in cracked ice and rock salt for 4 hours the same way as Strawberry Pudding.

239. Bombe a la Altenberg.— Boil 1-1/2 cups sugar with 1 cup water 10 minutes; remove and when cold add the yolks of 6 eggs: stir this over the fire till nearly boiling; when cold mix it with 1 pint whipped cream and 1 teaspoonful vanilla extract; fill this into a form, cover tightly and place into cracked ice; boil 6 ounces chocolate in 1 cup water with 1/2 cup sugar and 1 teaspoonful vanilla until smooth; put this into another form, also standing in ice and rock salt; when it begins to freeze spread the chocolate evenly around the inside of form, so as to form a complete lining; then cover the form and let it remain in ice until hard; next fill in the above vanilla cream, cover tightly, paste a strip of buttered paper around the edge of cover and bury the form in plenty of ice and rock salt for 4 hours; in serving dip the form in hot water, quickly turn the bombe out onto a round dish, decorate with kisses and serve at once.

240. Bombe a la Parisienne.— Press 1 quart ripe strawberries through a sieve, add 1 pound sugar dissolved in 1/2 pint cold water and a little Rhine wine; pack a plain ice cream form into cracked ice and salt, pour in the strawberries and let freeze till it begins to thicken; then spread the half frozen strawberry ice onto the sides and bottom of form so that it forms a complete lining inside; cover the form and let it remain in ice till hard; in the meantime have a pineapple cream prepared as follows:—

241. Pineapple Cream for Bombe a la Parisienne.— Place a saucepan with the yolks of 6 eggs and 1 pint pineapple syrup over the fire and stir until nearly boiling; remove from the fire and when cold add 1 pint whipped cream; fill this inside of the strawberry ice, cover the form tightly, paste a strip of buttered paper around the edge of cover and bury in ice and salt for 3 hours; when ready to serve take out the form, rinse off with cold water, remove the paper, dip the form quickly into hot water and turn the bombe onto a handsome dish; garnish with fruit, French candies or fancy cakes and serve at once. NOTE.—The strawberry ice may be first frozen in a freezer and then put into the form.

242. Ice Pudding (with Pumpernickel).— Cut 6 ounces pumpernickel into slices and dry them in the oven; roll them fine with a rolling pin and sift the crumbs through a coarse sieve; mix them with 1 quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup sugar; fill the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for 4 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve at once.

243. Ice Pudding (with Almonds).— Stir the yolks of 8 eggs with 3/4 pound sugar to a cream, add 1 quart whipped cream, 1/2 pound ground almonds and finish the same as Strawberry Pudding.

244. Frozen Pudding a la Montmorency.— Mix 2 tablespoonfuls sugar with 1 cup finely chopped sweet almonds and 10 bitter ones; put this into a tin pan and roast in the oven to a light brown, stirring often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1 pint cream or milk and the roasted almonds over the fire and stir constantly until nearly boiling; then strain through a sieve; when cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange blossom water; put this into an ice cream freezer and work till it begins to thicken; then add 3/4 pint whipped cream, 1/2 cup finely chopped pistachio nuts and 3 ounces finely powdered macaroons; continue working the freezer till the cream is frozen hard; place a cream form in ice and salt, pour some cherry syrup around the sides and bottom, sprinkle with pistachio fillets and some preserved red cherries; then fill in the cream with some of the cherries laid between, put on the cover, paste a strip of buttered paper around its edge and completely bury the form in ice and rock salt for 1 hour; when ready to serve lift from the ice, rinse off with cold water, remove the paper, wipe the form dry and quickly dip it into hot water; have ready a handsome dish with a folded napkin; turn the pudding onto the dish, garnish with small fancy cakes and serve with whipped cream flavored with vanilla or maraschino.

245. Pudding Glace a la Metternich.— Pound 3 ounces blanched almonds and 3 ounces blanched pistachio nuts to a paste; stir over the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream and a little vanilla till nearly boiling; add the almonds and pistachio paste and set aside to cool; then strain through a sieve; soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange peel and a little finely cut preserved apricots in maraschino and cut a small sponge cake into slices; 4 hours before serving place a high form into cracked ice and salt, put in a layer of cream and over this some fruit and cake; continue with cream, fruit and cake alternately till all is used; cover the form, paste a piece of buttered paper around the edge of cover and completely bury in plenty of cracked ice and salt; when ready to serve rinse the form off with cold water, remove the paper, quickly dip the form into hot water, turn the pudding onto a dish and garnish with fruit and fancy cake; serve with pistachio sauce made as follows:—Stir the yolks of 4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the fire till nearly boiling; remove from the fire, add 2 ounces finely powdered pistachio nuts and serve when cold with the pudding.

246. A la Duchesse de Berry.— Press 1 quart strawberries through a sieve; dissolve 3/4 pound sugar in 1 cup cold water and add it to the strawberries; set a form into cracked ice and salt for 20 minutes, put in the strawberries and freeze it until thick; then spread the strawberry ice around the sides and bottom of a high ice form and let it stand in ice till hard; in the meantime prepare a cream for the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir this over the fire till nearly boiling; remove it and when cold put into a freezer; freeze until it begins to thicken; then add 1 pint whipped cream and freeze it for a few minutes longer; then fill it into the strawberry form, cover tightly, paste a strip of buttered paper around the edge of cover and bury in plenty of ice and rock salt for 1 hour; in serving take out of ice, rinse off with cold water, remove the paper, wipe the form dry, quickly dip it into hot water, turn the pudding onto a handsome dish and serve at once.

247. Pudding Glace a la Allemande.— Put 2 dozen lady fingers on a long plate and pour over them some Madeira wine or maraschino; set a plain form without a tube in ice and rock salt; stir 1 pint cream with the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract over the fire till nearly boiling; when cold put in a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and freeze for a few minutes longer; then put a layer of this cream into the plain form, standing in ice, put over this a layer of lady fingers and a few spoonfuls apricot marmalade or fruit jelly, then a layer of cream again; continue this way until all is used; let the last layer be cream; put on the cover, paste a piece of buttered paper around the edge of it and bury the form completely in ice and rock salt; let it remain 1 hour; then serve, garnished with fancy cake. NOTE.—If a form is not handy a 3-quart tin kettle will do.

248. Frozen Pudding a la Richelieu.— Boil 1/4 pound rice in water till done and pour it onto a sieve to drain; pound 1/4 pound blanched almonds or pistachio nuts with a little cream to a paste; remove the shells and brown skin from 1/4 pound large chestnuts and boil them in milk till soft; then strain them through a sieve and mix rice and nuts together; boil 1/2 cup sugar with 1/2 cup water for 10 minutes, add 1 teaspoonful vanilla extract, mix (hot) with the above mixture and let it stand for an hour; put in a porcelain-lined saucepan 1 pint cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract; stir this over the fire till nearly boiling; remove it and set aside to cool; spread 20 vanilla wafers on one side with apricot marmalade and put 2 and 2 together; dip them into sherry wine and set aside; also cut some stewed pineapple into dice; set a form into cracked ice and salt and put in a few spoonfuls cream; lay over the cream a layer of wafers, rice and pineapple; then cream again; continue until all is used; put on the cover, paste a strip of buttered paper around its edge and bury the form completely in ice and rock salt from 3 to 4 hours; when ready to serve turn the pudding onto a dish with a folded napkin underneath and send cold pineapple or pistachio sauce to table with it.

249. Frozen Chestnut Pudding.— Place a saucepan with 1/2 pound large chestnuts over the fire, cover with water and boil a few minutes; drain the nuts in colander, remove the outside shell and the inside skin and boil in milk till soft; press them through a sieve and add the yolks of 6 eggs to the puree and 1 pint sweet cream, 1/2 pound sugar and 1 teaspoonful extract of vanilla; stir this over the fire till nearly boiling; strain through a fine sieve; boil for 15 minutes 2 ounces well washed currants, the same of seedless raisins and finely cut citron and a little orange peel in water; drain on a sieve and let them lay for 2 hours in Madeira wine; put a piece of ice (large enough to cover the bottom) in a strong pail or butter tub and sprinkle a handful of rock salt over it; put onto this an ice cream freezer and fill up the sides with cracked ice and salt; put in the chestnut cream and work till it begins to thicken; then pour in not quite 1 pint whipped cream and work until it is frozen quite hard; then add the fruit with the wine; let it freeze a little longer; transfer the cream to a pudding form with a tube in the center (or an ice form), put on the cover, paste a strip of buttered paper around its edge and bury the form in ice and salt for 1 hour; when ready to serve rinse off the form with cold water, remove the paper and wipe dry; then dip it quickly into hot water and turn the pudding onto a dish; garnish with fancy cake and serve with whipped cream.

250. Frozen Apple Pudding.— Pare and core 8 nice greening apples, cut them into quarters and stew with 1/2 cup water till tender; boil 1 cup sugar with 1 cup water for 5 minutes and add it to the apples with 1 teaspoonful vanilla extract and 1/2 cup apricot marmalade; press the whole through a sieve; when cold put it into an ice cream freezer and work till it begins to get thick; then add 1 pint whipped cream, 3 ounces currants and the same of seedless raisins and finely cut citron; the last 3 ingredients should be boiled for 20 minutes in a little water and laid for 1/2 hour in vanilla syrup; let the whole freeze until hard; fill the cream into a form, put on the cover, paste a strip of buttered paper around the edge of the latter and bury in salt and ice for 1 hour; serve with whipped cream and garnish with fancy cakes.

251. Mousse of Pineapple.— Line a plain form with white paper; see that there are no creases in the paper; lay it in even and smooth; set the form into cracked ice until following mixture is prepared:—Pare and cut into slices 1 ripe pineapple; dissolve 1 pound sugar in 1 pint water and put it over the fire to boil; add the pineapple slices and boil 20 minutes; transfer them to a sieve to drain; when cold cut some of the slices into halves and lay them inside on the side of form; cut the remaining slices of pineapple into dice and set them cold; place a saucepan with 1-1/2 cups pineapple syrup and the yolks of 9 eggs over the fire and stir till nearly boiling; remove from fire, add 1 cup pineapple dice and stir till cold; then mix it with 1 pint whipped cream; fill this into the form, put on the cover and paste a strip of buttered paper around its edge; then pack the form into cracked ice and salt so that it is completely buried and let it remain 4 hours; when ready to serve dip the form into hot water, dry quickly, turn the mousse onto a dish and garnish with fancy cakes.

252. Mousse a la Vanille.— Dissolve 1 cup sugar in 1-1/2 cups water, add the yolks of 6 eggs and stir over the fire till nearly boiling; remove quickly and stir till cold; then add 1 pint whipped cream, 2 teaspoonfuls vanilla extract and finish the same as pineapple in foregoing recipe.

253. Mousse a l'Orange.— Dissolve 1 cup sugar in 1 cup water and boil a few minutes with the juice of 1 lemon; remove the syrup from the fire, put in the thin peel of 2 oranges and let them lay for a few minutes; then remove; rub off the skin from 6 oranges with loaf sugar and add the orange sugar to the sugar syrup with the juice of 6 oranges and the yolks of 9 eggs; beat this with an egg beater till nearly boiling; remove quickly, set it in cold water and continue beating till cold; then add 1 pint whipped cream and finish the same as Pineapple Mousse.

254. Mousse au Chocolat.— Dissolve 3 ounces grated chocolate in 1/2 cup water and boil for a few minutes; strain through a sieve and set aside; put in a saucepan the yolks of 6 eggs and 1 cup sugar syrup and stir over the fire till it begins to thicken; remove it quickly, set saucepan in cold water, add the chocolate and stir till cold; then mix it with 1 pint whipped cream and finish the same as Pineapple Mousse.

255. Mousse au Maraskino.— Stir the yolks of 6 eggs with 3/4 cup sugar and 1 cup water over the fire to a cream; remove it from the fire and stir till cold; add 1/2 cup maraschino and 1 pint whipped cream and finish the same as Pineapple Mousse. Rum may be substituted for maraschino.



PAINS.

256. Pain of Strawberries.— Put 1 quart ripe strawberries into a colander, rinse off with cold water and press them through a sieve; soak 2 ounces gelatine in 1/2 pint cold water for 15 minutes, add 1/2 pint boiling water and stir over the fire till gelatine is dissolved; set aside to cool; then dissolve 3/4 pound sugar in 1 pint cold water, put it over the fire with the juice of 1 lemon and boil 5 minutes; when cold add it with the gelatine to the strawberries; also add 1/2 cup white wine and a little cochineal; put the pain on ice till it begins to thicken; then fill it into a form with a tube in the center, cover and place for 2 or 3 hours on ice. Pains of raspberries or currants are made the same way, using no lemon.

257. Pain d'Ananas.— Take a jar of preserved pineapples, cut them into small dice, add 1/2 pint white wine and a little more sugar if necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved in 1 pint water; place this on ice and stir it now and then; as soon as it begins to thicken put into a form, which set on ice for 2 or 3 hours; then serve.

258. Pain d'Ananas a la Parisienne.— Chose a large, ripe pineapple and pare and grate it; add 1-1/2 cups sugar and stir until dissolved; press the pineapple through a sieve and add the juice of 4 oranges and 2 ounces gelatine dissolved in 1 pint water; place a plain form into cracked ice and pour in a few spoonfuls orange jelly; when this is hard lay the form over on its side, pour in more jelly and keep turning slowly, so that the jelly may get all over the sides and form a lining; next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form; set the pineapple mixture on ice and stir until it begins to thicken; then fill into the form, cover and let it remain for 2 or 3 hours in ice; it is then ready to serve; chop the trimmings of the pineapple fine, pour over some cold sugar syrup and let it stand 2 hours; strain, add a little dissolved gelatine and pour over the pain when sent to table.

259. Pain de Peches.— Take 20 large, ripe peaches and pare and quarter them; then press them through a sieve; add to this 1 pound sugar dissolved in 1 pint cold water and 2 ounces dissolved gelatine; crack the stones, remove the pits, scald in boiling water and free them from their brown skin; cut the pits in half and boil them in a little sugar syrup; add to the peach mixture 1/2 cup white wine and fill it into a tin form with a tube in the center; place the form on ice and let it remain till its contents begin to thicken; then stir in the peach pits and let it remain on ice 2 hours longer. Pains of apricots, cherries or plums are made the same way.

260. Pain a la Victoria.— Press 1 pint ripe raspberries through a sieve and mix it with 1 ounce gelatine dissolved in 1/2 pint water; put 3/4 cup sugar into 1/2 pint cold water and stir until dissolved; then add it to the raspberries with a glass of white wine; place this on ice till it begins to thicken; prepare 1 quart almond blanc-mange (see Blanc-Mange); set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness; let this get hard; then put in a layer of blanc-mange; after this is firm again put in raspberries, then blanc-mange; continue till all is used; let it remain on ice for 2 hours; when ready to serve turn the pain onto a round dish and garnish with fruit.

261. Pain de Peches a la Richelieu.— Prepare a pain the same as Pain de Peches and also 1 pint almond blanc-mange; set a plain form with a tube in the center into cracked ice and put in by degrees the blanc-mange; put it 1/2 inch in thickness all around on the sides and bottom of form, so that it forms a complete lining inside; then fill in the pain of peaches and let it remain on ice for 2 hours: in serving dip the form into hot water, wipe dry and turn its contents into a glass dish.

262. Pain de Peches a la Conde.— Pare and cut into halves 1-1/2 dozen large, ripe peaches and boil them with their blanched pits in sugar syrup for about 10 minutes; transfer the peaches to a dish or long tin pan, wipe dry and lay them with the hollow side up; put half a pit in the center of each and pour a spoonful of jelly over each piece (the jelly should be previously stirred on ice till it begins to thicken); next set a plain form into cracked ice, pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly; cover the bottom with peaches; lay them so that the pits are to the outside; then lay the remaining peaches in rows on the side of form, pour over some jelly and when firm fill up the form with bavarois aux apricots, which is prepared as follows:—Pare and cut into pieces 1-1/2 dozen ripe apricots, lay in a dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then press them through a sieve; mix the puree with 1 teaspoonful extract of vanilla and 1-1/2 ounces dissolved gelatine; put this on ice and stir till it begins to thicken; then carefully stir 1 pint whipped cream through it; fill the bavarois into form at once and let it remain on ice for 2 or 3 hours.

263. Pain de Pommes a la Conde.— Choose 15 large pippin or greening apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to 1/2 pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hot water, wipe it dry and turn the pain onto a round dish, or into a large glass dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.



ICE CREAMS.

264. Directions for Making Ice Cream.— The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to 1/3 its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes' turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove the paper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.

265. Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and 1/4 pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.

266. Fine Vanilla Ice Cream.— Beat the yolks of 8 eggs to a cream and add gradually 1 quart sweet cream which has previously been boiled and cooled; add 3/4 pound sugar, 2 teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling; then remove from fire and when cold strain it through a sieve and freeze as directed.

267. Custard Ice Cream.— Put 5 eggs in a saucepan and beat them to a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a vessel of boiling water over the fire; stir constantly until the custard nearly boils; then remove it from the fire and set the saucepan in cold water; when cold strain it through a sieve, add 2 teaspoonfuls vanilla or lemon extract, put the custard in the freezer and freeze as directed.

268. Plain Ice Cream.— Put 2 teaspoonfuls cornstarch, 6 eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire and stir till just about to boil; remove from the fire, flavor with lemon or vanilla and finish as directed.

269. Plain Ice Cream (another way).— Put 1 quart milk and 1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the fire and stir till just about to boil; remove from fire, beat the whites of the 8 eggs to a stiff froth and add them to the custard; add 3 teaspoonfuls vanilla and finish as directed.

270. Pistachio Ice Cream.— 1/4 pound blanched pistachio nuts, 1/4 pound blanched almonds, 1 quart rich, sweet cream, 1-1/2 cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve; finish as directed. Almond ice cream is made the same way.

271. Maraschino Ice Cream.— Place a saucepan with 1 quart cream, 3/4 pound sugar and the yolks of 6 eggs over the fire and stir till it nearly boils; remove from fire, strain through a sieve and when cold add 1-1/2 gills maraschino; finish as directed. Rum ice cream is made in the same manner.

272. Caramel Ice Cream.— 1-1/2 cups sugar, the yolks of 7 eggs, 1 quart sweet cream and 1 tablespoonful orange blossom water; boil 1/2 cup sugar with 1/4 cup water until it turns to a light brown color, add 1/4 cup boiling water and stir till the sugar is dissolved; put it in a saucepan with the cream, 1 cup sugar, yolks and orange water and stir the whole over the fire until nearly boiling; when cold strain it through a sieve and finish as directed.

273. Tea Ice Cream.— 1 ounce of the very best tea, 1 quart cream, the yolks of 6 eggs and 3/4 pound sugar; boil the cream, put in the tea, cover and let it stand 5 minutes; strain through a sieve and when nearly cold mix the cream, yolks and sugar together and stir over the fire until nearly boiling; remove from fire and when cold finish as directed.

274. Coffee Ice Cream, No. 1.— 1 quart cream, 1 pint milk, 2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil the milk, put in the coffee, cover and set it aside to cool; next put the cream, yolks and sugar in a saucepan and stir over the fire till it nearly boils; remove from fire, add the coffee and when cold strain through a fine sieve, finishing as directed.

275. Coffee Ice Cream, No. 2.— 3/4 pound sugar, 1 quart sweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the coffee in a pan over the fire and put it into half of the boiling cream; cover and let it stand till cold; put the remaining cream, yolks and sugar in a saucepan over the fire and stir till nearly boiling; remove from the fire, add the coffee cream with the beans and let it stand till cold; then strain through a sieve and freeze as directed. 2 ounces freshly ground coffee may be used instead of the beans.

276. Ice Cream (Simple).— 1 quart sweet cream, 1 cup sugar and 2 teaspoonfuls vanilla or lemon extract; mix this well together, pour into a freezer and finish as directed. Or take equal parts of cream and milk; to 1 quart of this add 1-1/2 cups sugar and any flavoring that may be desired; pour into the freezer and finish as directed.

277. Plain Chocolate Ice Cream.— 2 pints cream, 1 pint milk, 2 cups sugar, 1/4 pound Baker's grated chocolate and 2 teaspoonfuls vanilla extract; place a saucepan with the milk, chocolate and cream over the fire, add the sugar, stir and boil for a few minutes; remove from fire and when cold freeze as directed.

278. Nut Ice Cream.— 1/2 pound blanched walnuts, the yolks of 6 eggs, 1-1/2 cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.

279. Fine Chocolate Ice Cream.— 1/2 pound grated chocolate, 1/2 pound sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful vanilla extract; place a saucepan with 1/2 pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved; stir the yolks, sugar, the remaining cream and vanilla together, add it slowly to the chocolate and continue stirring until nearly boiling; remove from fire and finish as directed.

280. Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way.

281. How to Make Ice Cream Without a Freezer.— The process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble. All that is necessary for its preparation is a butter tub or a large pail, some ice, rock salt, a tin form with tube in the center and a cover that fits it closely. The ice is best broken to pieces by putting it into a coarse bag and pounding with a hatchet. By this process no ice is wasted and there is no muss.

282. Vanilla Ice Cream, No. 1.— Set a plain tin form with tube in the center into cracked ice and salt; place a saucepan with 1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling; remove from the fire, set saucepan in cold water and continue stirring till cold; then add the whites of the 6 eggs, beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour this into the form, put on the cover and paste a strip of buttered paper around its edge, to prevent the salt water from entering; put a thick layer of cracked ice in the bottom of a butter tub and sprinkle over it a handful of rock salt; set the form onto the ice and fill the space between it and tub with cracked ice and salt; lay a thick layer of ice on top of form and sprinkle with salt; cover the tub with a carpet or bag and let it stand in a cool place for 4 hours; when ready to serve take the form out of the ice, remove the paper, dip the form into hot water, quickly wipe dry, turn the cream onto a dish and serve.

283. Vanilla Ice Cream. No. 2.— Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls vanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe. NOTE.—For chocolate cream dissolve 1/4 pound grated chocolate in 1/2 cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.

284. Fruit Ice Cream.— Stir 1 quart cream with the yolks of 6 eggs and 1-1/2 cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit—either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.

285. Fruit Ice.— The principal point in making fruit ice is to use the exact quantity of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.

286. Cold Sugar Syrup for Fruit Ice.— Dissolve 1 pound sugar in 1 pint cold water and use as directed in following recipe. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in 1/2 pint water.

287. Strawberry Ice.— Wash and drain 1 quart ripe strawberries and press them through a sieve; mix the pulp with 1 pint sugar syrup, as in No. 286, and the juice of 2 lemons; press it through a fine hair sieve, put it into a freezer and freeze as directed.

288. Pineapple Ice.— Choose a large, ripe pineapple, pare and grate it, or cut into pieces, and chop fine; put the pulp into a porcelain dish and pour over it 1/2 pint sugar syrup; cover and let it stand 1 hour; then add another 1/2 pint sugar syrup and the juice of 1 lemon; press it through a sieve and put in a freezer to freeze.

289. Tutti Frutti Ice.— Pound 3/4 pound blanched sweet almonds and 12 bitter ones with a little cold water very fine; pour over 1 pint water and let them stand for 1/2 hour; then press them through a hair sieve; mix this almond milk with 2 pints sugar syrup and 1 teaspoonful vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice—either fresh or preserved peaches, pineapples, plums, cherries or apricots.

290. Peach Ice.— Pare and cut 12 large, ripe peaches into pieces, press them through a sieve, mix with a little over 1 pint sugar syrup and freeze. Ices from egg plums and apricots are made in the same way.

291. Melon Ice.— Choose a nice, ripe musk melon, cut it in half, remove the seeds and green portion and press the soft part through a sieve; mix it with an equal quantity of sugar syrup, a little vanilla extract, the juice of 1 lemon, a little orange blossom water and freeze as directed.

292. Orange Ice.— Mix 1 quart sugar syrup with the juice of 10 oranges, put in the thin peel of 2 oranges and let it stand for 6 minutes; remove the peel, pour the syrup through a sieve and freeze as directed.

293. Lemon Ice.— Mix the juice of 5 lemons with 1 quart sugar syrup and freeze.

294. Sorbet is served in Europe at balls and suppers.

295. Champagne Sorbet.— Dissolve 1 pound sugar in 1-1/2 pints cold water, add the juice of 2 lemons and 6 oranges and a little of the peel of each and let it stand 10 minutes; remove the peel, add 1/2 bottle champagne, put it into a freezer and work for 1/4 hour; 10 minutes before serving add 1/2 bottle champagne, work it for a few minutes longer and then serve in glasses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.

296. Pineapple Sorbet.— 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for 1/2 hour and add by degrees during the freezing process 1/2 bottle champagne; finish the same as Champagne Sorbet. Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.

297. Strawberry Sherbet.— Press 1 quart ripe strawberries through a sieve, add 3/4 pound sugar dissolved in 3 pints cold water, add the juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and let stand for 2 hours; then strain through a fine sieve and set on ice for 1 or 2 hours; serve ice cold in small glasses.

298. Orange Granite.— Mix 1 pint orange juice with 3 pints sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let it stand a few minutes then strain through a sieve; pour the mixture into a freezer, cover and turn for 5 minutes; then take off the cover, cut the frozen part loose from the sides of freezer, turn for a few minutes longer and serve. Granite must not be frozen hard; it should have little lumps all through it. Granites of strawberries, pineapples, raspberries, currants, peaches, apricots or cherries are made in a similar way. In granite of currants omit the lemon juice.

299. Spongada aux peches.— Pare and cut into pieces some ripe peaches, press them through a sieve and take for 1 pint peach pulp 1 pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1-1/2 gills white of egg not beaten and 10 bitter almonds pounded to a paste with a little water; mix all well together and strain twice through a sieve; pour this into a freezer, cover and turn for 5 minutes; take off the cover, cut the frozen part loose from the sides of freezer, cover and turn again; repeat the operation of cutting from the sides every 5 minutes; as soon as the mixture begins to thicken remove the paddle of freezer, work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer; as soon as the contents of freezer have increased to double their size add 2 tablespoonfuls maraschino and serve in glasses.

300. Spongada au chocolat.— 1 pint sweet cream, 1/2 pound finely grated chocolate, 1/2 pound sugar, 2 teaspoonfuls vanilla extract, 1-1/2 gills white of egg and 1 large cup water; boil the chocolate in the water for 5 minutes; when cold mix all the ingredients together and finish the same as in preceding recipe.

301. Spongada au Cafe.— 1 pint cold sweet cream, 1/2 pint very strong coffee, 1/2 pint whites of eggs (not whipped) and 1 pound powdered sugar; mix all together and finish the same as Spongada aux Peches.

302. Spongada au marasquin.— 1-1/2 gills white of eggs, 2 pints rich, sweet cream, 1-1/2 cups sugar, 2 teaspoonfuls vanilla extract and 1-1/2 gills maraschino; dissolve the sugar in the cream, add vanilla and the white of egg without having been beaten and finish the same as Spongada aux Peches. The maraschino is to be added shortly before serving.

303. Orgeat of Almond Milk.— 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into glass bottles and place them on ice before serving.

304. The Polonaise.— Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.

305. Iced Tea.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1-1/2 ounces tea, cover and set aside for 5 minutes; then strain and when cold pour it into an ice form; finish with whipped cream the same as Coffee Ice.

306. Iced Coffee.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 cup coarsely ground coffee, cover and let it stand for 15 minutes; then strain and when cold put it into an ice form, cover and set into cracked ice with a little rock salt sprinkled between; let it stand for 1/2 hour; then thoroughly stir it with a long-handled spoon and mix with 1 pint whipped cream; serve in small cups.

307. Bread Crumbs.— Take stale bread or pieces which are left from the table, put them in a long, shallow tin pan and place in a medium hot oven; leave the door of oven open a little, so that the bread may dry slowly; when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin; sift the crumbs through a sieve, return those which remain in it back on the board and roll and sift again; continue in this way until all the crumbs have been rolled fine and sifted; put them into a jar or box until wanted.

308. How to Prepare a Pudding Form.— Rub the inside of a form well with butter and thickly sprinkle it with fine bread crumbs; turn the form upside down, in order that the loose crumbs may fall out; the cover of the form must be treated the same way; fill form with the pudding mixture, put on the cover and tie it firmly with a cord; set the form in a vessel of boiling water so that 1/3 of it is immersed; then cover the vessel and boil slowly till done; add more water according as it diminishes through boiling. The form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan; but care must be taken not to have too much water in the saucepan, otherwise it will get inside of the form.



BOILED AND BAKED PUDDINGS.

Half the quantity of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only the exact half.

309. Plum Pudding.— Take 3/4 pound finely minced suet, 1/2 pound stoned raisins, 1/2 pound well cleansed currants, 1/4 pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, 1/2 cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1-1/4 pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 glass brandy; mix all well together; have ready a large pudding form, rub the inside well with butter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows:—Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons. If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for 1/2 hour and serve. The quantities cited in this recipe will make 1 large pudding or 2 medium sized ones.

310. English Plum Pudding.— 1-1/2 pounds Muscatel raisins, 1-3/4 pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg, 1 ounce cinnamon, 1/2 ounce ground bitter almonds and 1/4 pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed butter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.

311. Biscuit Pudding.— 2 cups milk, 1 cup butter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with 1/2 of the butter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining butter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well buttered and floured form, boil 2 hours and serve with wine cream sauce. NOTE.—This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.

312. Cottage Pudding (baked).— Take 1-1/2 cups milk, 3 cups prepared flour, 1/2 cup sugar, 1/2 cup butter, 3 eggs and the grated rind of 1 lemon; stir butter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; butter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake 1/2 hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.

313. Cottage Pudding (boiled).— Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about 3/4 full; boil 2 hours and serve with following sauce:—Stir 1/2 cup butter with 1-1/2 cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.

314. Cottage Apple Pudding.— Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.

315. Batter Fruit Pudding.— 1/4 pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, 1/2 cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. NOTE.—The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.

316. Prince Regent Pudding.— After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, 1/4 pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.

317. Layer Pudding (German style).— Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together 1/2 cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and 1/2 teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1-1/2 hours; serve with hard or cherry sauce; sufficient for 12 persons.

318. Portugal Pudding.— Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful butter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, 1/4 pound stoned raisins, 1/4 pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, 1/2 cup Cognac or rum and lastly the beaten whites of the eggs; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.

319. Ipsilanti Pudding.— Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand 1/2 hour; stir 1/4 pound butter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.

320. Fine Cherry Pudding (of fresh fruit, for a family of 6).— 1/4 pound finely chopped suet, 1/2 pound flour, 2 eggs, 2 tablespoonfuls sugar, 1/2 pint milk or water, 1-1/2 teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add 1/2 pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:—Stir 2 tablespoonfuls butter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and 1/2 cup stoned cherries. 2 tablespoonfuls of lard, butter or clarified drippings may be substituted for suet, and instead of cherries any other kind of fruit may be used.

321. Cherry Pudding (of preserved Cherries).— 1/4 pound finely chopped suet, 2 cups flour, 1-1/2 teaspoonfuls baking powder, 2 tablespoonfuls sugar, 1/2 teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:—Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or butter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.

322. Cherry Batter Pudding.— Stir 1/2 cup butter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker's prepared flour and 2 cups milk; then add 1 quart cherries; butter a pudding form, sprinkle with bread crumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce. NOTE.—If fresh cherries are not available the California canned cherries may be used, and will be found excellent. If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.

323. Plain Suet Pudding.— 1/2 pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, 1/2 cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; butter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a glass dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be substituted for strawberries. The above quantities will make a pudding sufficient for 12 persons.

324. Suet Pudding (with Apples).— Dust 3 cups finely chopped apples with flour and stir them into the plain suet pudding mixture; otherwise treat the same as Plain Suet Pudding and serve with hard or sherry wine sauce.

325. Blackberry Pudding is made in the same manner as Plain Suet Pudding, except that 1 quart well washed and floured blackberries are stirred into the batter; serve with hard sauce, into which 1 cup bruised blackberries may be stirred. Huckleberry pudding is made the same way.

326. Cherry Suet Pudding.— Add to the plain suet pudding mixture 1 pound stoned cherries (which should be dusted with flour before adding) and finish the same as Apple Suet Pudding; serve with following sauce:—Take 1 pound cherries and pound half of them fine in a mortar; place the whole cherries with the pounded ones in a saucepan over the fire, add 1 cup water and boil till tender; then strain them through a sieve, return the liquor to saucepan, sweeten to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold water, a piece of cinnamon and boil a few minutes; then add 1/2 pint claret and serve; or stir into the hard sauce 1 cup pitted cherries. Both of these sauces are excellent with cherry pudding.

327. Suet Pudding (with Nuts).— Stir into the plain suet pudding mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in the form the same as Plain Suet Pudding and serve with nut sauce, which is made as follows:—Stir 1/2 cup butter with 1-1/2 cups powdered sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts.

328. Suet Pudding (with Raisins).— Stir into the plain suet mixture 1-1/2 cups stoned raisins broken into pieces, boil the same as Plain Suet Pudding and serve with hard sauce flavored with rum and mixed with 1/2 cup blanched almonds or walnuts broken into pieces.

329. Suet Fruit Pudding.— 1 cup finely chopped suet, 1 cup milk, 1 cup molasses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/2 nutmeg, 1/2 teaspoonful salt, 4 eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all the ingredients together, fill the mixture, into a well buttered pudding form, boil 2-1/2 hours and serve with the following sauce:—Boil 1-1/2 cups water, add 1 tablespoonful flour wet with 1/2 cup cold water and boil for a few minutes; then add 1 tablespoonful butter, a little nutmeg, the juice of 1 lemon and sweeten to taste.

330. Marrow Pudding.— 1/4 pound finely chopped beef marrow, 1/4 pound finely chopped suet, 5 eggs, 2 cups bread crumbs, 1/2 cup milk, 1/2 pound prepared flour, 1/2 cup rum, 1/2 cup sugar, 1/4 pound raisins, the same of well washed currants, 2 ounces finely cut citron, the grated rind of 1 lemon, 1/2 grated nutmeg and 1 teaspoonful salt; mix all together with the yolks of 5 eggs and add lastly the whites of the eggs, beaten to a stiff froth; put the mixture in a well buttered pudding form and boil 3 hours; serve with hard or brandy sauce. This pudding may also be boiled in a cloth, but is much finer when done in a form; sufficient for 10 persons.

331. Fig Pudding.— 1/2 pound finely chopped suet, 4 eggs, 1 pint milk, 1/2 pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls baking powder; mix flour and baking powder together, add suet, eggs, 1 teaspoonful salt, the figs and mix it with the milk into a stiff batter; add 2 tablespoonfuls sugar, fill the mixture into a well buttered pudding form and boil 2 hours; serve with hard or wine sauce.

332. Apple Pudding (baked).— Stir 2 tablespoonfuls butter to a cream, add 1/4 pound sugar, 1/2 cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a buttered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.

333. Pineapple Pudding (or Souflee).— Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples, until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.

334. Almond Sponge Pudding.— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in 1/2 pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:—Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding. NOTE.—The pudding should be served immediately after being turned out.

335. Nut Pudding.— Remove the shells from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with 3/4 cup milk; boil 1/2 pint milk with 1/2 tablespoonful butter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1-1/2 tablespoonfuls butter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.

336. Uncle Tom's Pudding.— Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup molasses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/2 grated nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.

337. Plain German Flour Pudding.— Sift 4 cups flour, add 1/2 teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in 1/2 cup warm milk, 2 tablespoonfuls melted butter, 1-1/2 cups warm milk and 2 eggs; mix all together into a stiff batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.

338. The Queen of Puddings (with Strawberries).— 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for 1/2 hour; stir butter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a buttered pudding dish, which should be a large one and but 2/3 full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.

339. Indian Pudding (boiled).— Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, 1/2 teaspoonful salt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce:—Mix 2 teaspoonfuls cornstarch with a little cold water, add 1-1/2 cups boiling water and boil a few minutes; then add 1/4 teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.

340. Economical Boiled Pudding.— 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, 1/2 cup molasses, 1/2 cup brown sugar, 3 cups flour, 1-1/2 teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, 1/2 teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.

341. Graham Flour Pudding (also called Imitation Plum Pudding).— Two large slices of bread, 1/2 cup milk, 1/4 pound butter, 1 cup stoned raisins, 1 cup currants, 1/2 cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, 1/2 grated nutmeg and 1/2 teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.

342. Madeira Pudding.— Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with 1/4 pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine bread crumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1-1/2 hours; serve with the following sauce:—Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and 1/2 cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.

343. Almond Pudding.— Stir 2 tablespoonfuls butter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1-1/2 hours; serve with wine or cream sauce.

344. Boiled Bread Pudding.— Stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of 1/2 lemon, 2 cups bread crumbs, 1/2 cup milk, 2 ounces seedless raisins, the same quantity of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1-1/2 hours; serve with sherry wine or cream sauce.

345. Zwieback Pudding, No. 1.— Butter a form and sprinkle with bread crumbs; take 1/2 pound round zwieback, 1/4 pound seedless raisins, the same quantity of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2-1/2 cups milk; pour this over the zwieback in the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.

346. Cabinet Pudding.— Stir 1/2 cup butter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1-1/2 cups milk, 3/4 cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over 1/4 pound vanilla wafers and 1/2 pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.

347. Lemon Pudding (baked).— Stir 1 cup butter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take 1/4 pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1-1/2 cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake 1/2 hour.

348. Zwieback Pudding, No. 2.— Soak 1/2 pound zwieback in 1 pint milk; stir 1/4 pound butter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, 1/4 teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.

349. Pumpernickel Pudding.— Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or 1/2 cup finely chopped suet, 5 tablespoonfuls sugar, 1 teaspoonful cloves, the same quantity of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well buttered form and boil 1-1/2 hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.

350. Vienna Pudding.— Stir 1/4 pound butter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of 1/2 lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.

351. Chocolate Pudding.— Stir 2 ounces butter with 1 cup powdered sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, 1/4 pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a glass of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well buttered form, boil 2 hours and serve with wine or punch sauce.