Filbert And Wine Iced Pudding

To one pint of cream put four tablespoonfuls of sugar and two glasses of fine sherry. The cream must be perfectly sweet, but should be at least twenty-four hours old, and be ice cold. Whip this solid; then freeze. Put a pint of filberts in a cool oven till the skins will nearly all rub off; put them between two coarse cloths, and rub as much as possible of the brown coating off them; pound them to a paste with a little thick cream, mix four ounces of sugar with the nuts, and then blend the whole with enough thick custard to make a very thick batter; flavor with lemon or vanilla, or not, as you choose; freeze. Line a plain mould with the frozen wine cream an inch thick; then fill in the centre with the frozen filberts well pressed in; cover tight, and pack in ice and salt for three hours, or until wanted. This pudding can be made of walnuts and port-wine cream.

Iced Custard With Fruit

Flavor one pint of cream with any liqueur you prefer; beat twelve eggs thoroughly; strain them; boil the cream with five ounces of sugar, and when it is just off the boil pour it, little by little, to the eggs; add a quarter of an ounce of gelatine that has been dissolved in very little water and strained to the custard; whisk until cold; have ready a mould masked with candied fruits. To mask, set the mould in a pan of cracked ice, and dip each piece of fruit in strong melted jelly; build up from the bottom of the mould having all the fruits, cut about the thickness of a split candied cherry and near the size, arranged with a view to a good effect when the mould shall be turned out. Half freeze the custard, and pour it in the mould three inches high; throw in some of the trimmings of candied fruit chopped fine. When set, add more custard, then more fruit, until the mould is full. Let it stand in ice at least five hours before it is wanted.

Rice D La Princesse

Let some rice swell in water until quite tender; proportion, one cup of rice to two (scant) of water; then butter a saucepan; put the rice into it, with half a pint of milk; let it stew gently till it will mash ; the milk must have all been absorbed; sweeten with three tablespoonfuls of sugar. Mix with this a gill of apricot jam, a tea-spoonful of vanilla, and half a pint of whipped cream; freeze; when well frozen, pack in a mould and bury in ice and salt. Pound a dozen macaroons; stir them into a pint of whipped cream; let the mixture be put on ice. When the pudding is turned out of the mould, cover with the macaroon cream, and decorate the dish with cubes of peach or apricot jelly.

Chocolate Cream Pudding

Boil a quarter of a pound of the finest vanilla chocolate in half a pint of milk, whisking it well till it boils; dissolve in it two tablespoonfuls of powdered sugar. Beat three half-pints of cream and three tablespoonfuls of sugar solid while the chocolate cools; when it is ice cold mix in one half the beaten cream, and freeze. Line a plain mould with the frozen chocolate (the remainder of the whipped cream should have been kept in cracked ice and salt, so as to be ice cold); fill up the centre of the mould with the cream, cover tight, and bury in salt and ice.