The art of cooking

Take the pitcher from the boiling water, stir the sugar and nutmeg into its contents, and pour the sauce around the pudding, with which it is to be served. Jelly Sauce. — Two heaped tablespoonfuls of currant jelly, one-half of a lemon, one wineglassful of sherry, one ounce of sugar, six drops of cochineal, one saltspoonful of mace. Put the jelly into a small saucepan, squeeze over it the juice of the lemon, add to this the sugar and wine, place the saucepan over the fire and stir its contents until the jelly melts ; then the cochineal and mace should be added, and the instant after this that the sauce boils, it is ready for serving. Wine Sauce. — Two ounces of butter, three ounces ICED PUDDING. 169 of sugar, one and one-half gills of boiling water, one gill of sherry, one-half saltspoonful of grated nutmeg. Beat the sugar and butter to a cream in a bowl, pour over these the boiling water, stirring meantime, place the mixture into a saucepan and stir all over the fire until very hot, not however, allowing it to boil. Add the sherry and nutmeg, and the sauce may at once be poured around the pudding with which it is to be served. ICES, CREAMS AND JELLIES. ICES. Iced Pudding. — Three gills of milk, three gills of cream, yolks of twelve eggs, ten ounces of sugar, six ounces of crystalized fruits, one small wine-glassful of brandy, one small wine-glassful of curacoa. Mix very thoroughly together the yolks of eggs, cream and milk. Place this mixture into a quart pitcher, and putting this into a saucepan of boiling water over the fire, stir the compound constantly until the egg yolks begin to thicken. Take the pitcher from the water, stir the sugar in with its contents, and allow this to stand until the custard is quite cold. Pour it into the freezer, and when it thickens by freezing to a thick batter and cleaves from the sides in lumps, take the fruit, pour over it a little boiling water, and draining this off at once, cut the fruit into small pieces, throw upon them the curacoa and brandy, and turning this mixture into the half-frozen custard, freeze all until stiff enough to mould. Pour cold water into a quart mould, and having thor- I TO ICES, CREAMS AND JELLIES. oughly wetted the inside thereof, stick some of the crystalized fruits around the sides and into the bottom of the mould for the purpose of garnishing the pudding. Then work the frozen mixture smoothly into the mould, taking ^ care that it is packed evenly into all of the crevices, pack the mould in ice, and let it remain for one hour, when it will be ready to turn out and serve. Note — Rock salt should be mixed with the ice used for freezing creams and puddings, as it increases the degree of cold, and prevents the ice from melting. Frozen Pudding Glace ; or Tutti-frutti. — One-quarter pound of raisins, one pint of milk, yolks of two eggs, one-quarter pound of powdered sugar, two ounces of sweet almonds, two ounces of candied cherries, two ounces of citron, two limes, one pint of cream, one inch stick of cinnamon. Stem and seed the raisins, put them into a saucepan with the milk and cinnamon, and placing this over the fire, let all simmer together for twenty minutes. While this is simmering, place the yolks of eggs and the sugar into a bowl and beat them well. At the end of the twenty minutes strain the raisins and cinnamon from the milk, throw the cinnamon away and put the raisins aside for further use. Pour the strained milk over the yolks of eggs and sugar, and stirring them well together, return the mixture to the saucepan ; place this over the fire, still stirring, and allow the yolks of eggs to thicken, taking care that the milk does not boil. Take the saucepan from the fire, allow its contents to become quite cold, and while awaiting this, pour STRA WBERR Y WA TER ICE, i*jx