This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Pack a two-quart bombe-glace mould in salt and ice. Remove the cover, being careful not to drop any salt inside the mould. Now line the mould with strawberry or pomegranate water-ice, fill the centre with French bombe mixture, press the lid down tightly, cover with salt and ice, and stand away two hours or more to freeze. When ready to serve, wash the outside of the mould in cold water, turn the pudding out carefully in the centre of a large round dish, heap around it sweetened whipped cream. Place here and there over the cream candied cherries and mar-rons glaces.
1 pint of milk 1 1/2 cups of sugar
1 tablespoonful of vanilla 10 pounds of ice
Rub the rice well in a clean towel, put it on to boil in one pint of cold water, boil a half-hour; drain, cover with the milk, and boil a half-hour longer. While this is boiling, whip the quart of cream. After you have whipped all you can, add the remainder, and what has drained from the other, to the rice and milk. Stand the whipped cream in a cold place until wanted. Now press the rice through a wire sieve, and return it to the farina boiler, in which it was boiled. Beat the yolks and sugar together until light, then pour over the boiling rice, stir well, return again to the fire and cook two minutes, or until it begins to thicken. Take from the fire, add the vanilla, and turn out to cool. When cool, put into the freezer and freeze (see directions for freezing). When frozen, stir in the whipped cream, remove the dasher and smooth down, and let stand for two hours, packed in salt and ice.
1 dozen sweet oranges Juice of quarter of a lemon
1 pound of sugar 1 gill of water
Put the sugar and water on to boil; boil ten minutes, skim, and add the lemon juice. Peel the oranges, cut them in halves crosswise; cut out the cores with a sharp knife; put a few pieces at a time in the hot syrup, and lay them out singly on a flat dish; pour over them the remaining syrup and stand on the ice to cool.
To dish the pudding, lift the can out of the ice and wipe it off so that the salt will not get into the pudding; then wipe the bottom with a towel dipped in boiling water, put a round dish over the top of it, turn it upside down and remove the can; if it should stick, wipe again with the hot towel. Heap the oranges on top and around the base of the pudding, and pour the syrup over them. Serve immediately. This is worth the trouble; besides being good, it is a very handsome dish.