PARFAIT, MOUSSE, AND FROZEN PUDDING Apricot Pudding.
1 quart cream, Yolks 4 eggs, 11 cupfuls sugar, 12 apricots.
Scald 1 pint cream. Beat together the egg yolks, and sugar, stir into hot cream, cook one minute, take from the fire, and add the remaining pint cream. When frozen, stir in the apri cots, which should be pared and cut in small pieces. Peach pudding may be made in the same manner.
Queen Pudding.
Line a melon mold two inches deep with vanilla ice cream or strawberry water ice. Have ready a pint frozen peaches; fill these into the center, cover with ice cream, put on the lid, bind the edges with a strip of but tered cloth, pack and stand two hours. When ready to serve, wipe the outside of the mold with a warm towel, and turn the pudding out on Et large dish. Dust with grated maca roons, and serve itnmediately.
Chesterfield Cream. 11 cupfuls sugar, Rind 1 lemon, 1 pint preserved damsons, 11 pints cream, Yolks 3 eggs, 2 inch stick cinnamon.
Scald the cream with the cinnamon and the rind of lemon chipped. Beat the sugar and yolks together, add to the hot cream, cook one minute, strain, and when cold, freeze. When frozen, stir in an extra pint cream whipped. Stand two hours. Serve with preserved damsons around it.
Macedoine of Fruit.
9 cupfuls sugar, 1 quart water, 3 bananas, Juice 2 oranges, 1 lemon, 1 small pineapple, 12 large strawberries, 1 gill strawberry jelly, tablespoonfuls gelatin.
Cover the gelatin with a little cold water, and soak half an hour. Boil the sugar and water together ten minutes, add the gelatin, orange, and lemon juice, bananas cut into small pieces, pineapple picked into small pieces, strawberries cut into halves, and jelly cut into blocks. Freeze, turning the crank very slowly.
Frozen Orange Souffle.
1 quart cream, 1 pint orange juice, Yolks 6 eggs, e cupfuls sugar, 1 box gelatin.
Cover the gelatin with 1 cupful cold water, and soak an hour, then dis solve in 1 cupful boiling water. Mix the orange juice and the sugar to gether. Whip the cream. Beat the
yolks until light, add them to the orange juice and sugar; add the gela tin, strain, and freeze. When frozen, remove dasher, stir in the whipped cream, and stand two hours to ripen.
Frozen Strawberry Souffle.
1 pint strawberry juice, 11 cupfuls sugar, 1 box gelatin, 1 cupful cold water, Yolks 6 eggs, 1 quart cream.
.Mix the strawberry juice and sug ar until they form a sirup. Cover the gelatin with cold water, and soak half an hour, then add a cupful boiling water, and stir until dissolved. Beat the yolks of eggs, add them to the sirup, also the gelatin, and freeze. When frozen, stir in lightly the cream whipped to a stiff froth; repack.
Frozen Pudding.
1 quart milk, 20 large raisins, Yolks 4 eggs, 1 cupful sugar, 2 ounces citron, 2 ounces almonds, 1 tablespoonful M c Ilhenn y's Mexican Vanilla.
1 ounce preserved ginger.
Put the milk and raisins in a double boiler and cook twenty minutes. Beat the yolks and sugar together, add to the hot milk, cook one minute, and strain. When cold, add the citron chopped fine, the almonds blanched and grated, the vanilla and ginger cut into small pieces; freeze.
Orange Mousse.
6 oranges, 1 pint cream, 11 cupfuls sugar, 1 candied orange.
Squeeze orange juice into a sauce pan with the sugar; add the rind of 1 orange, cut in pieces and 2 table spoonfuls water. Place over the fire, stir with a wooden spoon until melted, strain, cool, and freeze. When fro zen, remove dasher and add 1 pint cream whipped stiff, also the candied orange cut into small pieces. Pack in ice and salt for an hour and a half, Garnish with small pieces candied orange cut in thin strips, alternating with angelica cut in the same fashion. Finish with a row of sliced oranges cut in halves and lapping over each other.
Tutti-Frutti.
2 cupfuls milk, Yolks 5 eggs, 21 cupfuls thin cream, cupful sugar, 1 teaspoonful salt, 11 tablespoonfuls McIlhenn y's Mexican Vanilla, lf cupfuls fruit cut in small pieces.