Alexandria Iced Pudding

Place two breakfast cupfuls of milk or cream in a saucepan with the yolks of four eggs and sugar to the taste, and stir them into a custard; next turn this custard into a basin, and when it becomes cold, mix in four ounces of ratafia cakes, broken in pieces, and rubbed through a sieve, and flavor with two or three drops of extract of bitter almonds; pack the basin in ice, and freeze until the mixture has been reduced to the freezing-point. Place a layer of this iced mixture at the bottom of a mould, and on top of this arrange a few strawberries preserved whole, and from which the syrup has been thoroughly drained, having dipped them, one at a time, into lemonjuice. Continue to put in layers, as above, until all the ingredients are used, then return the mould to the ice, and let it remain there for a couple of hours, turn the pudding out onto a dish, and serve.

Iced Cabinet Pudding

Cut in slices of moderate thickness some sponge-cakes, also some preserved pineapple, ginger, apricots and pears, all in equal quantities. Fill a plain pudding-mould with alternate layers of the above ingredients, strewing between each layer a few raisins and currants, pour over these ingredients a sufficient quantity of wine to moisten the cake, and leave them for an hour. Soak one ounce of gelatine in cold water, then strain it into a basin, and add the beaten yolks of four eggs, four ounces of sugar, three ounces of grated chocolate, and one and one-half pints of milk; stand the basin in a bain-marie, and stir the mixture until thickened. Pour the hot custard over the contents of the mould, and cover it securely. When the contents are cool, bury it in pounded ice and salt for seven or eight hours. Afterward dip the mould into tepid water, quickly remove it, wipe it, turn the pudding out onto a fancy dish, garnish with croutons of red currant jelly, and serve.

Frozen Fig Pudding

Put into a saucepan four tablespoonfuls of sugar without any water over a moderate fire, and melt it until it becomes like molasses; add one teacupful of water, and boil up until the sugar is all dissolved. Put into a basin one quart of milk and fourteen ounces of sugar and the yolks of eight eggs; strain the caramel or boiled sugar into it, and put all into a freezer. Chop up fine one pound of dried figs to about the size of sultana raisins, and add them also, when they are well mixed in, add the pudding frozen a little, put it into a mould, and pack the mould in pounded ice and salt for two hours or so, or until stiff and set. Turn it out onto a cold dish, and serve. A teacupful of curacoa instead of the water may be added to the melted sugar, if preferred.

Iced Pudding

Prepare a custard with one pint of cream, the yolks of twelve eggs, and twelve ounces of crushed loaf sugar. Mix in one wineglassful of maraschino cordial, freeze until quite stiff, add one and one-half ounce each of preserved dried cherries, pears, pine-apples and citron, all cut into very small pieces, and one tablespoonful of vanilla extract; stir well and freeze again; have ready a melon-shaped mould packed in ice and salt, fill it with the mixture, cover it over, pack more ice on top, and let it remain for two hours. Turn the pudding out onto a dish, cover it with a mixture of the whites of half a dozen eggs whipped to a stiff froth, and lightly mixed in with six ounces of finely-powdered loaf sugar, sprinkle over a few pistachios chopped fine, and serve at once.

Nesselrode Pudding

Peel the outer skins of about forty chestnuts and boil them in water for about thirty minutes; take them out, remove the inner skin and then pound them to a paste, adding one pinch of salt during the pounding. Pass this paste through a sieve, moistening it with a little cream. Have in readiness one pint of boiled custard and add it to the chestnut-paste. Place the whole in the freezer, and when it is firm, beat one breakfast cupful of cream to a froth and work it in; freeze again and add two ounces each of raisins, citron-peel and stewed or candied pineapple, one teaspoonful of vanilla extract and one teacupful of maraschino. Work them well and freeze again, then place the pudding in a dome-shaped mould, set it on the ice, and when wanted, turn it out and decorate with angelica points and half cherries, garnishing round the dish with crystallized apricots or greengages.

Iced Nut Pudding

Blanch about four dozen fresh nuts of any kind, pound half of them with a few blanched sweet almonds and put the paste into a saucepan with one and one-half pints of hot vanilla cream. Stir well over the fire until the mixture is thick, then let it cool and pass it through a fine sieve into a basin; pour a little of it at the bottom of a dome-shaped mould packed in salted ice, sprinkle over a few of the remaining nuts cut in halves and repeat till the mould is full. Lay a round of paper on the top, then the lid of the mould, cementing it round with paste of flour, cover the mould with ice and let it remain for one hour.