992. Ice Puddings

Make a good custard, boiling into it a stick of vanilla, sweeten it, when cold take out the vanilla; if the custard is not quite smooth strain it, then add half a pint of cream, a gill of Noyeau or Mares-chino, the juice of a lemon, and a good glass of jelly if you have it, or a little boiled isinglass; then put it into your pudding mould. After having put it through the freezing process as for your dessert ices, dish it on a napkin.

993. Another Ice Pudding

Make a custard as before, season this with rum, and mix currants before you take it out of the freezer.

994. A Different Ice Pudding

Make a custard with a stick of vanilla (if vanilla is liked), if not, with peach kernels, brandy, and white wine, and all kinds of dried fruits, or from syrups cut in small dice, and a few currants and dried cherries; add half a pint of cream and a little lemon juice.

995. Ice Pudding With Marmalade

The only difference from the last, instead of the cut fruits, put into your mould, in layers, apricot jam, strawberry jam, and currant jelly, at different times, but do not let it be seen on the outside of the pudding.

996. A Lemon Ice Pudding

Whip up half a pint of double cream, have ready half an ounce of boiled isinglass, a quarter of a pint of good thick custard, a tumbler of good Noyeau; proceed with the cream in adding them together as you do in other whip-creams; have a high mould for it; as you put it in the mould sprinkle dried cherries into it; when full, put it in your ice to freeze, let it remain till, quite washed. Garnish, your dish with clear jelly and ratafia biscuits. Turn it out with lukewarm water.

To prepare your ice, etc. To freeze, break your ice small, and between every layer of ice you put round the mould add a handful of suet. Beat it down tight to the mould.

Boil four lemons peeled thin till they are soft, rub them through a hair sieve, and preserve the fine pulp; pour some boiling milk or cream, in which a stick of cinnamon has been boiled, over a pound of Naples buiscuits, two ounces of fresh butter, and a little nutmeg. "When cold, add to them the pulp of the lemons and eight eggs well beaten; mix all together, and sweeten, and, if liked, add some brandy. Make a good puff paste, edge a dish with it, put in the mixture, ornament the top with strings of paste, and bake it in a moderate oven.