[199.] Rum Pudding.— Take 10 eggs (yolks and whites beaten separately), 1 pint sweet cream, ½ pound sugar, ½ pint rum and 1½ ounces gelatine; stir the yolks of the eggs and sugar to a cream, add the cream and rum, put this in a tin pail and set in a vessel of hot water; keep stirring with an egg beater until just about to boil; then quickly remove from the fire; have gelatine soaked in a little cold water, add it to the cream and mix well; when cold add the beaten whites of the eggs, pour into a mould and set on ice; in serving turn out and send fruit sauce to table with it.
[200.] Fine Chocolate Pudding.— ¼ pound Baker’s grated chocolate, 3 cups milk, 1 cup water, 1½ ounces gelatine, 5 tablespoonfuls sugar and 6 eggs; boil chocolate with the water until well dissolved; soak gelatine in a little cold water about 5 minutes; place a saucepan with the milk, sugar, 6 yolks of the eggs and the boiled chocolate over the fire; beat the whole with an egg beater until just about to boil; add the gelatine, remove from fire, continue beating for a little while longer and set aside to cool; when it begins to thicken add whites of the eggs, previously beaten to a stiff froth, and pour it into a jelly mould which has been well rinsed with cold water and sprinkled with sugar; set either on ice or in cold water to get firm. In serving turn pudding onto a glass dish and serve with the following sauce:—Place a saucepan over the fire with 2 eggs, 1 pint milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with an egg beater until nearly boiling; quickly remove from fire, flavor with 1 teaspoonful vanilla extract and serve cold. This will make a sufficient quantity for a family of 10 persons.
[201.] Fine Claret Pudding.— 1 pint claret, ½ pint water, ½ tablespoonful cornstarch, the thin peel of ½ lemon, 4 tablespoonfuls sugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold water and let it remain until the pudding is prepared; put the wine, water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a saucepan and beat it up well with an egg beater for 5 minutes; then place saucepan with its contents over the fire and continue beating till just before boiling; remove from the fire, squeeze the water from gelatine, put it into the saucepan and mix with its contents; then set aside to cool; as soon as it begins to thicken add the whites of the 4 eggs, previously beaten to a very stiff froth; when this is well blended together rinse a jelly mould with cold water, sprinkle with sugar, pour in the mixture and set it either in cold water or on ice to get firm; serve with vanilla or cream sauce or turn the pudding onto a glass dish and lay a border of whipped cream around it. This pudding if made according to above recipe is very fine and sufficient for a family of 6 persons.
[202.] White Wine Pudding.— ½ bottle white wine, 2 of red and 6 sheets of white gelatine, the grated rind and juice of 1 lemon, a little vanilla, 5 eggs and 6 tablespoonfuls sugar; lay the gelatine in cold water; place a saucepan with yolks of the 5 eggs, lemon, sugar, vanilla and wine over the fire and stir constantly until just about to boil; then remove from fire, press gelatine out, add to the hot mixture and set aside to cool; as soon as it begins to set whip whites of the 5 eggs to a stiff froth and stir them through it; fill a jelly mould with the mixture and set it on ice to get firm; serve with vanilla sauce. The mould should be rinsed with cold water and dusted with coarse sugar previous to pouring the pudding into it.
[203.] Cold Apple Pudding.— Put 1½ pounds peeled and sliced apples in a saucepan with 1½ quarts water; stew till tender, strain through a colander, return it to saucepan and add 1 pound sugar; soak 2 ounces gelatine in a little cold water, add to the apples, let the whole boil for a few minutes and pour it into a form to cool; serve with vanilla sauce.
[ FINE COLD PUDDINGS.]
[204.] Pudding à la Polonaise.— Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1½ pints Rhine wine (or white wine), 1 cup sugar and the grated rind of 1 lemon and the juice of 4; strain this into a large kettle and beat over a slow fire till nearly boiling; remove the kettle, place it into cracked ice or cold water and continue beating till cold; in the meantime soak 1½ ounces gelatine in ½ cup cold water for 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; then stir it slowly into the cream, beating constantly; add lastly ½ cup rum; next place a cream form into cracked ice, put in a few spoonfuls cream and put over this a layer of vanilla wafers which have been soaked in sugar syrup with a little rum; after 5 minutes add more cream and wafers; continue until the cream is used up; leave on ice for 2 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve; sufficient for 12 persons. If this pudding is too large half the quantities may be used.
[205.] Peach Pudding (with Champagne).— Pare and cut into halves 1½ dozen large, ripe peaches; put them into a dish with the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put ½ stick vanilla between the fruit; cover and let them stand about 2 hours; then divide the peaches into 2 parts: press one part through a hair sieve and add the peach juice and 1½ ounces gelatine previously soaked in cold water and dissolved in boiling water; when this is well mixed set it aside; cut some small sponge cakes into slices, put on a plate and pour a little champagne over them; set a plain tin form into cracked ice and pour in some champagne jelly (see Jelly); let it get firm and lay in the center one of the peach pits; lay around this some of the peach halves, pour a few spoonfuls more jelly over them and then a thin layer of whipped champagne jelly which has been colored with cochineal to a delicate pink; add to the peaches which have been pressed through a sieve 1 pint whipped cream and ½ bottle champagne; fill the cream in alternate layers with peaches and sponge cake into the form; let the last layer be cream; let the form remain 2 hours longer in the ice; in serving dip the form in hot water, turn the pudding onto a handsome dish and garnish the edge with small croutons of champagne jelly which has been colored to a delicate pink with cochineal. White wine may be substituted for champagne.
[206.] Pineapple Pudding à la Royale.— Pare and cut in half a nice, ripe pineapple; remove the hard part from the center and cut the pineapple into fine slices; put into a bowl and sprinkle 8 tablespoonfuls sugar over them, cover and let stand 2 hours; in the meantime prepare 1 pint white wine jelly; set a plain tin form into cracked ice, pour some jelly into it and let stand till firm; then put a wreath or a star of pineapple over the jelly, sprinkle a few blanched almonds between them and pour some more jelly over it; when this is firm turn form on its side, pour a little jelly in and keep turning in the cracked ice till jelly is firm; lay slices of pineapple on the sides, sprinkle blanched almonds cut into strips between, pour over a little more jelly and turn the form till all is firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes and add 1 ounce gelatine which has been previously soaked in ½ cup cold water and dissolved in ½ cup boiling water; remove the slices of pineapple, add the juice from pineapple to the boiled syrup, set this into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream and fill the cream into the form alternately with layers of lady fingers and macaroons which have been previously dipped into the syrup; cover the form and pack it in ice for 2 hours; cut the remaining slices of pineapple into dice, mix with some of the cold jelly, put in small tin forms and garnish the pudding, when turned out, with them.
[207.] Orange Pudding à la Maltaise.— Boil 1½ cups sugar with 1 cup water 5 minutes; add the juice of 6 oranges, the grated rind of 2 and 1½ ounces gelatine which has been soaked for ½ hour in cold water; stir until gelatine is melted, strain through a fine sieve, place on ice and stir till it begins to thicken; then add 1 pint whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup sugar syrup and strain through a sieve; cut the crust off a sponge cake which has been baked in a deep pan the day before, cut the cake into slices about ½ inch in thickness and dip each slice in the orange liquor; set a plain tin form into cracked ice and pour in ½ pint plain orange jelly (see Jelly); let this get firm; decorate the bottom with a wreath of green pistachio nuts or blanched almonds and currants, or any kind of fruit, such as strawberries, cherries or plums; pour over some jelly; as soon as firm add a few spoonfuls jelly, then a layer of the orange cream and over this the sponge cake; continue with layers of cream and sponge cake till all is used; let the last layer be cream; let the form remain in ice for 2 hours; in serving turn the pudding onto a handsome round dish and garnish with orange quarters glazed with sugar.