[Illustration]
Add one pound of pine-apple grated fine to the yolks of eight eggs well
beaten with one pound of sugar, one and a half pints of boiled cream,
and a very little salt. Stir all together over the fire until it begins
to thicken. When beginning to set in the freezer (having stirred it in
the usual way), add a pint of cream (whipped). This addition of the
whipped cream is a great improvement, although it is generally omitted.
Put it into a form. When ready to serve, press the tuft of leaves, cut
from the pine-apple and trimmed, in the top of the cream. Surround it
with whipped and sweetened cream.
ICED RICE-PUDDING (_Francatelli_).
Wash and parboil half a pound of rice; then put it into a stew-pan, with
a quart of milk and a pint of cream, two sticks of vanilla,
three-quarters of a pound of sugar, and a little salt. Allow the rice to
simmer very gently over or by a slow fire, until the grains are almost
dissolved, stirring it occasionally with a light hand. When the rice is
done, and while it is yet hot, add the yolks of six eggs; then stir all
well together for several minutes, in order to mix in the eggs, and also
for the purpose of breaking up and smoothing the rice. Let this rice
custard be frozen like an ordinary ice-cream, stirring it from the sides
until it is set, when put it into a mold, and immerse it in the ice and
salt.
[Illustration]
While the above part of the process is going on, a _compôte_ of twelve
oranges should be prepared in the following manner: First, separate them
into sections, and remove every particle of the white pith with a small
knife, laying the transparent pulp of the fruit quite bare. When all the
oranges are ready, throw them into a stew-pan containing about a pint of
sirup (made with one pound of sugar and nearly a pint of clear water);
allow the pieces of oranges to boil up gently in this for two minutes,
and then drain them in a sieve. Boil the sirup down to about one-half of
its original quantity; then add two wine-glassfuls of curaçoa and three
table-spoonfuls of peach marmalade or apricot jam; mix all together, and
pour this preparation over the oranges in a basin. When about to send
the pudding to table, turn it out of the mold on a platter, dress the
_compôte_ of oranges on the top and around the base, pour the sirup over
it, and serve.