1340. Pudding, A La Cerito

First, prepare about eighteen finger, and the same number of almond cornet-gauffres (No. 1284), and arrange the finger-gauffres round the inside of a plain circular charlotte-mould. Prepare also an iced custard, as directed for the Stanley cake, except that this must be flavored with vanilla. An iced Macedoine of fruits in a strawberry-water-ice must also be got ready.

About an hour before sending the pudding to table, garnish the sides of the gauffres (previously placed in the mould as directed above,) with a coating of the vanilla-cream ice, about an inch thick, and cover the bottom of the mould in the same manner; then fill up the centre with the iced Macedoine of fruits, place a round piece of paper on the top, and cover with the lid, next, immerse the pudding in rough ice, mixed with salt, in a pail or tub ; cover this over with a damp cloth, and set it in a cool place till wanted. The pudding must then be turned out of the mould on to its dish, with the decorated top placed upon it, and garnished round the base, and on. the centre, with the small gauffres, made in the form of cornets or cornucopia, each being filled with a little of the vanilla-cream ice, and a strawberry placed on the top ; then serve immediately.

To prepare the decorated top above alluded to, a circular piece of gauffre, the size of the mould, must be ornamented with sugar-icing, pressed out of a cornet of paper, so as to imitate a scroll, as shown in the above wood-cut; the icing must be allowed to dry in the screen, and the decoration should then be completed by introducing some red-currant and bright apple-jelly in between the scrolls.

1341. Iced Pudding, A La Prince Of Wales

First, prepare eight yolks of eggs of custard, as for the Stanley cake (No. 1338); previously to passing this through a tammy, add two pottles of picked scarlet strawberries, tossed in a sugar-boiler with ten ounces of pounded sugar over a brisk fire, until they begin to simmer; when the whole has been passed into a pure'e, allow it to cool; then freeze it in the usual manner, and fill a cylindrical pudding-mould with it, stop it down with the lid, and immerse it in rough ice.

While the foregoing part of the process is in preparation, an iced Macedoine of fruits must be made as follows: - First, extract the juice from one pound of muscatel grapes, and add a sufficient quantity of syrup, to give body to it; this must then be put into the freezing-pot, and worked in the usual way. Just before using the ice, a proportionate quantity of light-coloured fruit must be added, and mixed in lightly with the ice, so as not to bruise them : these fruits should consist of small pieces of pine-apple, peach, apricot, white raspberries, strawberries, and bigaroon cherries; this Macedoine should be finished just before dishing up. The pudding must be turned out of the mould on to its dish, the centre filled with the Macedoine, as represented in the annexed wood-cut, and immediately served.