The new practical housekeeping

Frozen Pudding. — Put one pint milk in custard kettle, beat three eggs and teacup sugar together, and add, stirring all the while. Pour the hot custard on twenty-five dry lady fingers, add cup dried currants and let cool. When cold, add two tablespoons orange juice and pint cream, whipped to a froth. Freeze the same as icecream. When frozen wet a melon mold in cold water, sprinkle a few currants on the sides and bottom and fill with frozen mixture ; bind and pack as directed. Serve with Apricot Sauce around it. Or With Macaroons, take dozen each macaroons and cocoa-nut cakes, dozen and a half lady fingers, and a cup dried currants. Prepare mold as above, sprinkle sides and bottom with currants and* put in layers of the cakes, sprinkling with currants till all are used. Put a pint and a half milk in custard kettle, when hot, stir in two tablespoons gelatine, soaked one hour in half cup cold milk, then add four eggs beaten well with teacup suear, and cook four minutes, stirring all the while. Take off, and add pinch salt and one teaspoon vanilla. Pour this, a few spoonfuls at a time, on the cake and let cooL When cold; cover with thick white paper, and it is well to let paper extend over the edges and then close the cover tight upon it ; bind and pack in ice and salt Or a more elaborate pudding is made by adding to the gelatine custard a pint cream and three more eggs, while cooking; remove from fire and add half tablespoon nectarine extract and strain into mold till within half an inch of top, having first half filled it with cake, fruit and nuts, placed in layers as above, using macaroons^ lady fingers, currants, seedless raisins, citron and blanched almonds, preparing currants, raisins and citron as in Cabinet Ice-cream and chopping the almonds. Now cut a piece from a sheet of sponge cake to fit top and place on the custard, cover tightly with the lid and let the puddmg cool. When cold, bind and pack as directed, for three or four hours. Serve with any puddins sauce, or a rich custard, or whipped cream, sweetened. Any kind of stale cake, macaroons, or meringues, dried or preserved frmt, candied fruit or flavoring may be used, although for the latter our confectioner tells us that Nectarine Extract is more delicious for cabinet puddings ; while we have had success in all fruit puddings in mixing the flavor, vanilla and lemon, half and half. The famous Neselrode Pudding can be made with or without eggs and difiers very little from any of the iced puddings, save there must be chestnuts in it. With JSggs^ boil or blanch forty chestnuts, and as in ice-cream the Italian are best to use, peel, mash and rub through a sieve and cook in custard kettle with yolks of twelve eggs, pint cream and two teacups sugar; when it thickens strain ana add teaspoon vanilla and pinch salt ; or mix the chestnut pulp with clarified syrup, pint sugar and pint water, as in Italian Biscuit, add cream and eggs as above and place in custard kettle, stirring constantly until it begins to thicken, remove and add vanilla. When either mixture is cold, put in freezer and freeze, adding when partly frozen, four tablespoons orange juice, pint of cream, whipped, and two ounces each citron, currants and raisins, three ounces each preserved pine-apples, and candied apricots and cherries, soaked or cooked in eyrup as above