French dishes for American tables

592. Nesselrode Pudding. Remove the shells from two dozen French chestnuts, which put in a saucepan, with a little water, then peel off the skin which covers them, and put the chestnuts in a saucepan on the fire, with a pint of water and a pound of sugar. Boil them until very soft, then press them through a sieve, and put them again in a saucepan with a pint of cream, in which you mixed the yolks of four eggs. Just before beginning to boil, put your mixture through a sieve, add an ounce of raisins, which you have stoned, an ounce of currants, two sherry-glasses of yellow chartreuse, and freeze it, as described in Art. 586. When frozen, cut four candied apricots, also four candied green gages, and half an ounce of citron all in small pieces, add three ounces of candied cherries ; mix them thoroughly in your ice cream, which put in a mold, a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, in a bowl, in the middle of which place your mold, covering it entirely with the ice and salt, where let it remain two hours, then turn the ice cream out of the mold, first dipping it for a few seconds in warm water. 593. Frozen Apple Pudding a la Marie Heloise. Cut four ounces of almonds, and the same of citron, into long thin strips, and boil them in a thick sugar sirup, with four ounces of large raisins, and the same of candied cherries ; when boiled, let them become cold. Pare twenty-four large apples, which cut in quarters, remove the core, and stew them in a little water, then press them through a sieve, add half a pound of powdered sugar and a glass of orange marmalade or quince jelly. When cold, add the almonds, citron, cherries, and raisins, a sherry-glass of brandy, the same of maraschino, and put the whole into a freezer and freeze from ten to fifteen minutes. Then stir into it rapidly a pint of stiff whipped cream, and put into a mold, which place in a large bowl, and surround the mold with cracked ice mixed with about two handfuls of rock salt. Leave it for two hours, then turn it out of the mold on a dish, surround it with whipped cream, to which you have added about two ounces of sugar, and flavored with vanilla. 594. Orange Ice. Put a quart of water in a saucepan on the fire, with three quarters of a pound of sugar, which boil ten minutes, remove from the fire and allow it to become cold. Take the juice of a dozen oranges and four lemons, strain, rasp a lump of sugar with the rind of an orange, which add to the juice, mix all together with the water and sugar, and freeze, as described in Art. 586. Strawberry and raspberry ice are prepared in the same manner, except that they are pressed through a sieve. 595. Pineapple Ice. For this, take a pint and a half of water, four lemons, three quarters of a pound of sugar, a pound and a half of pineapple, which chop fine and pound in a mortar, press through a sieve, and finish as the above.