Part 156 (1/2)

[Ill.u.s.tration: ICED-PUDDING MOULD.]

1289. INGREDIENTS.--1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar, 8 eggs, 1-1/2 pint of milk.

_Mode_.--Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a _compote_ of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curacoa, or Maraschino.

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_.--Served all the year round.

ICED APPLE PUDDING. (_French Recipe, after Careme_.)

1290. INGREDIENTS.--2 dozen apples, a small pot of apricot-jam, 1/2 lb.

of sugar, 1 Seville orange, 1/4 pint of preserved cherries, 1/4 lb. of raisins, 1 oz. of citron, 2 oz. of almonds, 1 gill of Curacoa, 1 gill of Maraschino, 1 pint of cream.

_Mode_.--Peel, core, and cut the apples into quarters, and simmer them over the fire until soft; then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve, and put them into the freezing-pot. Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curacoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould. Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or gla.s.s dish.

[Ill.u.s.tration: ICE-SPATTLE.]

[Ill.u.s.tration: ICE-FREEZING PAIL.]

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_ from August to March.

_Method of working the freezing Apparatus_.--Put into the outer pail some pounded ice, upon which strew some saltpetre; then fix the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre.

Wipe the cover and edges of the pot, pour in the preparation, and close the lid; a quarter of an hour after, begin turning the freezing-pan from right to left, and when the mixture begins to be firm round the sides of the pot, stir it about with the slice or spattle, that the preparation may be equally congealed. Close the lid again, keep working from right to left, and, from time to time, remove the mixture from the sides, that it may be smooth; and when perfectly frozen, it is ready to put in the mould; the mould should then be placed in the ice again, where it should remain until wanted for table.

ROLY-POLY JAM PUDDING.

1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam.

_Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins.

Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be subst.i.tuted for the jam, and makes excellent puddings.

_Time_.--2 hours.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.

LEMON CHEESECAKES.

1292. INGREDIENTS.--1/4 lb. of b.u.t.ter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3.