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.