Beat the eggs and sugar well together. Heat the pint of milk almost to the boiling- point, and add it gradually to the beaten eggs and sugar. Return it to the custard-kettle, and stir it constantly until it has slightly thickened, taking care that it does not curdle. When the custard is partly frozen, having stirred it in the usual way, add the whipped cream; stir a few minutes longer, and then stir in the fruit. Put all into a mold, which place in a fresh relay of ice and salt.
This dish was at least a curiosity, served at the table of one of the German steamers. A flat, round sponge-cake served as a base. A circular mold of very hard frozen ice-cream was placed on this, and then covered with a meringue, or whipped white of egg, sweetened and flavored. The surface was quickly colored with a red-hot salamander, which gave the dish the ap-pearance of being baked.
The gentleman who told me about this dish insisted that it was put into the oven and quickly colored, as the egg surround-ing the cream was a sufficiently good non-conductor of heat to protect the ice for one or two minutes. However, there is less risk with a salamander.
Add one pound of pine-apple grated fine to the yolks of eight eggs well beaten with one pound of sugar, one and a half pints of boiled cream, and a very little salt. Stir all together over the fire until it begins to thick-en. When beginning to set in the freezer (having stirred it in the usual way), add a pint of cream (whipped). This addition of the whipped cream is a great improve-ment, although it is generally omitted. Put it into a form. When ready to serve, press the tuft of leaves, cut from the pine-apple and trimmed, in the top of the cream. Surround it with whipped and sweetened cream.
Ingredients: Forty chestnuts, one pound of sugar, flavoring of vanilla, one pint of cream, the yolks of twelve eggs, one glass of maraschino, one ounce of candied citron, two ounces of currants, two ounces of stoned raisins.
Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of the sirup; then rub them through a fine sieve, and mix them in a basin with a pint of sirup, made from one pound of sugar, clarified, and flavored with vanilla; one pint of cream, and the yolks of twelve eggs. Set this mixture over a slow fire, stirring it without ceasing, until the eggs begin to thicken (without allowing them to curdle), then take it off. When it is cold, put it into the freezer, adding the maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previous in maraschino, and sugar pounded with vanilla) to the whole. Thus mingled, add a plateful of whipped cream, mixed with the whites of three eggs beaten to a froth. When the pudding is perfectly frozen, put it into a mold, close the lid, place it again in the freezer, well surrounded with pounded ice and saltpetre, and let it remain until the time of serving, when turn it out of the mold.