The "Queen" cookery books: Ices

Plum Pudding Glacé.—Have ready about a quart of chocolate cream ice (made with very rich custard), also three-quarters of a pound of mixed fruit, such as seeded raisins and currants (previously stewed in a little sherry and water till plump), very thinly shred citron peel, a few dried cherries halved, and some blanched and shelled almonds. All these should have been previously marinaded for an hour or two in a little brandy and lemon juice. When the chocolate cream is frozen to a batter, mix in the fruit lightly drained, and mix it all for a minute or so in the freezer, till thoroughly blended, when you mould and finish off in the ice cave. Choose a basin or plum pudding mould for this. Serve plain, with a sprig of holly (this is a capital pudding for an Australian or an Indian Christmas), or with the following sauce : Flavour half a pint of sweetened cream with a good liqueur-glassful of brandy and half a teaspoonful of vanilla, and freeze to a stiff batter, mix in rather more than a gill of stiffly whipped cream and a little more brandy, if necessary, and finish freezing. Serve in a rough pile. Iced Pudding à la Prince de Galles.—Make a rich custard with eight eggs, rather more than a pint of 7.1 boiling cream, 5oz. or 6oz. of sugar, and a little vanilla, either stick or essence. Toss in a sugar boiler two pottles of ripe and very red strawberries, with 6oz, or 7oz. of caster sugar, till they all begin to simmer, then add it to the hot custard and rub it all through a tammy ; freeze in the usual way, then mould and freeze in the ice cave, and serve garnished with a macedoine of strawberries, or other fruit, on which you have poured some liqueur flavoured hot syrup, and when cold set it on ice till wanted. Pudding à la Parisienne. — Blanch and skin 8oz. of Jordan almonds and 2oz. of bitter, dry on a clean cloth, mince, and pound them in a mortar with 12oz. of sugar to a smooth paste ; now put this in a pan with the yolks of eight eggs and a quart of boiling cream, and stir it all together in the bain marie over the fire till it thickens nicely ; then rub it through a tammy and freeze to a stiff batter ; now pack it in a mould (one with a pipe, or a Trois freres mould is best for this) and set it in the ice cave. When turned out garnish it with a compote of apricots (for this stew the apricots in syrup till soft, or, if tinned ones are used, steep them with their own liquid, previously boiled with a little more sugar, and when cold poured over the fruit), add a glass of no;eau to this, and arrange it round the mould or fill up the centre with the compote. Pudding à l'Orange Glacée.— Make a custard with the juice of four or five good oranges, the wellbeaten yolks of six eggs, and a pint of single cream or new milk, with 3oz. or 4oz. of caster sugar, and, if liked, a dust of cinnamon. Stir this all till it thickens, then freeze to a stiff batter. Now mix into it half a pint of stiffly whipped cream, two tablespoonfuls of curaçoa, and two or three Tangerine oranges, freed from pith and pips, divided up into their natural divisions, and well marinaded with a little curaçoa or brandy, lemon juice, and caster sugar. Pack this in a mould and freeze ; turn out and serve garnished with orange pigs, freed from pith and pips, sprinkled with curaçoa and sugar, and then dipped in sugar boiled to the crack.