The pudding and pastry book

Make a syrup of the sugar and water (see p. 151). When cold add the maraschino and the juice of the lemon and orange. Strain. Freeze. The Pudding and Orange Water Ice 1 table-spoon gelatine \ cup boiling water 1 cup sugar 1 cup cold water 1 pint orange juice Soak the gelatine. Dissolve it in the boiling water. When dissolved add the sugar, cold water and orange juice. Stir till the sugar is dissolved. Strain. Freeze. Pine-Apple Water Ice If lbs. pine apple | pint water 1 pint prepared syrup 2 lemons Grate and mash one pound of pine-apple, fresh if possible. Add the syrup (see p. 151), the juice of the lemons and the water. Put through a sieve. Cut the rest of the pine-apple into very small pieces. Stir it into the mixture and freeze. Pastry Book Raspberry Water Ice 1 pint juice 1 pint sugar 1 pint water Juice of 2 lemons 1 table-spoon gelatine Follow directions for orange water ice. "Strawberry Punch 1 quart strawberries 2^ cups powdered sugar f cup sweet white wine or champagne llr cups water Put the strawberries in a dish and cover with the sugar. Let them stand for an hour. Put through a hair sieve. Add the wine and water. Put into a freezer. Stir till well mixed, then leave till frozen. Iced Puddings, Mousses, Parfaits, etc. Caramel Mousse . . . . .157 Chestnut Mousse . . . . .157 Frozen Fruit ..... 158 Nesselrode Pudding .... 158 Parf ait (Chocolate) . . . . .159 „ (Coffee) ..... 159 Strawberry Ice ..... 160 Strawberry Mousse . . . .160 Vanilla and Chocolate Souffle . . . 161 Cream Ice enclosed in a hot Souffle . . 161 "Caramel Mousse 9 yolks of eggs | lb. powdered sugar l| pints milk 1 pint whipped cream Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool. Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour. Chestnut Mousse 9 ozs. prepared chestnuts 6 ozs. powdered sugar 1 tea-spoon vanilla h pint whipped cream Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts aud mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar The Pudding and if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour. ^Frozen Fruit 1 tin apricots or peaches 2 cups powdered sugar 1 quart water Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze. One pint whipped cream can be added to the fruit when partly frozen. Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple and strawberries are best. Nesselrode Pudding 4 ) chestnuts 4 yolks ^ cup powdered sugar \ pint milk | pint cream 1 tea-spoon vanilla f lb. shredded candied pine apple 4 tea-cup maraschino Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard Pastry Book