1342. Iced Pudding, A La Chesterfield

Grate one pound of pine-apple into a basin, add this to eight yolks of eggs, one pint and a half of boiled cream, one pound of sugar, and a very little salt; stir the whole together in a stewpan over a stove-fire until the custard begins to thicken; then pass it through a tammy, by rubbing with two wooden spoons, in the same manner as for a puree, in order to force the pineapple through the tammy. This custard must now be iced in the usual manner, and put into a mould of the shape represented in the annexed wood-cut; and in the centre of the iced cream, some Macedoine ice of red fruits, consisting of cherries, currants, strawberries and raspberries in a cherry-water ice, must be introduced; cover the whole in with the lid, then immerse the pudding in rough ice in the usual way, and keep it in a cool place until wanted.

When about to send the pudding to table, turn it out of the mould on to its dish, ornament the dish with a kind of drooping feather, formed with green angelica cut in strips, and arranged as represented in the wood-cut; garnish the base with small gauffres, filled with some of the iced cream reserved for the purpose, place a strawberry on the top of each, and serve.

1343. Iced Pudding, A La Kinnaird

Blanch eight ounces of Jordan almonds, and two of bitter ditto; dry them in a cloth, put them into a sugar-boiler, and stir them over a slow fire, in order to roast them of a light color; as soon as the almonds have acquired sufficient color, throw in six ounces of pounded sugar, and continue stirring the whole over the fire until the sugar has melted, and acquired a light-brown color; they should now be withdrawn from the fire, and stirred about with the spoon until they have become nearly cold; they must then be thoroughly pounded in the mortar, and added to eight yolks of eggs, eight ounces of sugar, and one pint and a half of boiled cream; stir the whole with a wooden spoon in a stewpan over the stove-fire, until the yolks of eggs are sufficiently set in the custard, and then pass it through a tammy in the same way as a puree. This custard must be iced in a freezing-pot in the usual manner, and afterwards put into a mould resembling that represented in the wood-cut, and after being covered in with its lid, immersed in rough ice, there to remain until it is sent to table. The pudding must then be turned out of the mould on to its dish, the top garnished with a drooping feather, formed of strips of green angelica, and served.

Note. -The centre of this pudding may be garnished with apricot or orange-marmalade, previously to its being again immersed in the rough ice.

1344. Iced Pudding, A La Prince Albert

Prepare some rice custard ice, as directed for the pudding a' la Cintra (No. 1339): about half that quantity will suffice. Slice up a dozen, ripe apricots, and boil them with twelve ounces of sugar, and half a pint of water, until the fruit is dissolved; then pass it through a sieve - if it should be too thick, add a little thin syrup, and freeze this in the usual manner. The two ices being ready, a pudding-mould should be lined with a coating of the apricot-water ice, about half an inch thick, and the centre filled up entirely with the iced rice-custard; cover the pudding with the lid of the mould, and immerse it in rough ice until dishing-up time. The pudding must then be placed on its dish, garnished with some wafer-gauffres filled with whipped cream seasoned with noyeau, and served immediately.