Take two dozen sweet and two dozen bitter almonds. Blanch them in scalding water, and then throw them into a bowl of cold water. Pound them, one at a time, in a mortar, till they become a smooth paste, free from the smallest lumps; pounding a bitter and a sweet one alternately, that they may be well mixed. As you proceed, add frequently a few drops of rose-water or lemon-juice, to make them light, and prevent their oiling. Seed, and cut in half, a quarter of a pound of the best bloom raisins. Mix with them a quarter of a pound of Zante currants, picked, washed, and dried; and add to the raisins and currants, three ounces of citron cut into dice. Mix the citron with the raisins and currants, and dredge them all with flour, to prevent their sinking or clodding. Take a half-pint of very rich milk. Split a vanilla bean, and cut it into pieces two or three inches long, and boil it in the milk till the flavour of the vanilla is well extracted; then strain it out, and mix the vanilla-milk with a pint of rich cream, and stir in, gradually, a quarter of a pound of powdered loaf-sugar, and a small nutmeg grated. Then add the pounded almonds, and a large wine-glass of either marasquino, noyau, curacoa, or the very best brandy. Beat, in a shallow pan, the yolks of eight eggs till very light, thick, and smooth; and stir them gradually into the mixture. Simmer it over the fire, (stirring it all the time,) but take it off just as it is about to come to a boil; otherwise it will curdle. Then, while the mixture is hot, stir in the raisins, currants, and citron. Set it to cool; and then add a large teacup-full of preserved strawberries or vaspberries, half a dozen preserved apricots, or peaches, half a dozen preserved green limes, and any other very nice and delicate sweetmeats. Then whip to a stiff froth another pint of cream, and add it lightly to the mixture. Put the whole into a large melon-mould, that opens in the middle, and freeze it in the usual way. It will take four hours to freeze it well. Do not turn it out till just before it is wanted. Then send it to table on a glass dish. It will be found delicious. Iced puddings are now considered indispens-able on fashionable supper-tables or at dinner-parties. There is no flour in this pudding. The freezing will keep it together.

Fine Pudding-Sauce

Take a large half-pint cup of the best fresh butter, and the same quantity of powdered loaf-sugar. Put them together into a pan, and beat them to a light thick cream. Then mix a wine-glass full of boiling water, and a wine-glass full of the best brandy, with the juice of a large lemon or orange, and half a large nutmeg, or a small one, grated. Mix these ingredients, gradually, with the beaten butter and sugar, and transfer the sauce to a small tureen, with a spoon or ladle in it.