Have ready three ounces of Malaga raisins, prepared as for No. 1081; place them in a stone jar with half a pint of good old sherry, adding three ounces of candied cherries cut into quarters, one ounce of finely chopped candied citron, and two ounces of candied apricots, also cut into small pieces; then with the spatula mix gently together for one and a half minutes. Cover the jar, and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as for No. 1272, and just before removing it from the freezer add the above fruit preparation, mixing well with the spatula for fully two minutes. Put on the cover, and let freeze again for five minutes longer. Take a three-pint melon-form, and with a spoon fill it with the pudding preparation; cover it well, and put it in a pail containing broken ice and rock-salt at the bottom; then fill up the pail with more ice and salt, allowing it to freeze for fully two hours. In the meanwhile prepare the following sauce: put in a saucepan two egg yolks with one ounce of powdered sugar; place it on a slow stove, and with a pastry-whip stir briskly, adding gradually one gill of old English brandy. Heat it well, but it must not boil. Then take from the fire, set the pan on a table, and continue stirring for twelve minutes. Add a pint of well-whipped creme a la vanille (No. 1254), mixing the whole well together with the whip for two minutes, and pour the sauce into a china bowl, placing it in the ice-box. Have a vessel

« ready containing warm water; lift the mold from the pail, plunge it into the water to remove the ice and salt adhering; then lift it up, unmold the pudding immediately, and place it on a dessert-dish, with a fancy paper cover. Beat well the sauce; transfer it to a silver sauce-bowl, and send it to the table with the plum pudding, serving it separately.