See the ice pudding mould is dry and clean Freeze the mixture as directed above; it may e a cream or water ice, but usually the former. When about half frozen-that is, not hard-pack it solidly into the mould. Close the lid. Cover all cracks, joints, lid opening, etc., with firmly pressed-on lard. Wrap up the mould completely in stout greased paper, like a parcel, and bury it in the midst of the freezing mixture, and freeze it for about two to three hours, not opening the mould at all until needed, merely replenishing the freezing mixture.