Page:The Boston cooking-school cook book (1910).djvu/519

 heat, and prevent the cream from melting. Slip from paper on ice cream platter.

Pudding Glacé

2 cups milk 2/3 cup raisins 1 cup sugar 1 egg 1 tablespoon flour 1/4 teaspoon salt 1 quart thin cream 1/2 cup almonds 1/2 cup candied pineapple 1/3 cup Canton ginger 3 tablespoons wine

Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.

Frozen Pudding I

2-1/2 cups milk 1 cup sugar 1/8 teaspoonful salt 2 eggs 1 cup heavy cream 1/4 cup rum 1 cup candied fruit, cherries, pineapples, pears, and apricots

Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.

Frozen Pudding II

1 quart cream 3/4 cup sugar 1/4 cup rum 1 cup candied fruit 8 lady fingers

Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding.