Handbook of practical cookery

Pour cold water into a quart mould, and having thoroughly wetted the inside thereof, stick some of the crystallized 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 sauce-pan 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 sauce-pan ; 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 sauce-pan from the fire, allow its contents to be- LEMON WATER ICE — STRAWBERRY WATER ICE. 183 come quite cold, and while awaiting this, pour boiling water over the almonds to blanch them, remove their skins, and chop them very finely ; cut the limes each into quarters, and the citron into very small thin pieces; add all these together with the cherries and raisins to the custard when it becomes cold, pour in upon them the cream, and stirring all well together, throw the pudding into the freezer and allow it to freeze until it is firm enough to mould ; then it should be firmly worked into a quart mould, which must have been wet with cold water to keep the mixture from sticking, and the mould packed into ice for one hour, that the pudding may form and firm. Lemon Water Ice. — Four lemons, one half pound of sugar, one and one-half pint of boiling water. Grate the rind from the lemons into a bowl, squeeze upon this the juice, add to this the sugar, and pour over all the boiling water, stirring the mixture meantime until thoroughly blended. Allow the preparation to stand until quite cold, after which strain it through a horse-hair sieve or a piece of muslin, and throwing it into a freezer, freeze until very hard ; then the freezer must be packed in fresh ice to keep its contents from melting, and the water ice should be served from this as required. NOTE. — Lemon water ices should be tasted always before frozen, in order that more sugar may be added to the preparation, if it be found not to have the desired sweetness. Strawberry Water Ice. — One pint of fresh strawberries, one and one-half pint of cold water, one half of a lemon, three ounces of sugar, six drops of cochineal.