[237.] Ice Pudding à la Prince Pückler.— Whip 1 quart cream till stiff and divide it into 3 parts; boil 6 ounces grated chocolate in ½ pint water with ½ cup sugar smooth and thick; remove the chocolate from the fire and when cold mix with it ⅓ of the whipped cream; mix 1 pint bruised raspberries with another ⅓ of the whipped cream and add sufficient sugar to sweeten (or take raspberry jelly); add to the last ⅓ of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful vanilla extract; place a form into cracked ice, fill in the cream in finger thick layers alternately—first the chocolate, then the raspberry, then the white; continue until all is used; cover the form tightly, paste around the edge of cover a strip of buttered paper and bury the whole form in rock salt and ice for 4 hours; if the ice melts more must be put around the form and some of the water drawn off; when ready to serve dip the form into hot water, turn the pudding onto a dish and serve at once.
[238.] Frozen Chocolate Pudding.— Boil 6 ounces grated chocolate in ½ pint water with 4 tablespoonfuls sugar until thick and smooth; when cold mix it with 1½ pints whipped cream; if not sweet enough add more sugar; fill this into a tin pudding form, paste a strip of buttered paper around the edge of cover and bury the form in cracked ice and rock salt for 4 hours the same way as Strawberry Pudding.
[239.] Bombe à la Altenberg.— Boil 1½ cups sugar with 1 cup water 10 minutes; remove and when cold add the yolks of 6 eggs: stir this over the fire till nearly boiling; when cold mix it with 1 pint whipped cream and 1 teaspoonful vanilla extract; fill this into a form, cover tightly and place into cracked ice; boil 6 ounces chocolate in 1 cup water with ½ cup sugar and 1 teaspoonful vanilla until smooth; put this into another form, also standing in ice and rock salt; when it begins to freeze spread the chocolate evenly around the inside of form, so as to form a complete lining; then cover the form and let it remain in ice until hard; next fill in the above vanilla cream, cover tightly, paste a strip of buttered paper around the edge of cover and bury the form in plenty of ice and rock salt for 4 hours; in serving dip the form in hot water, quickly turn the bombe out onto a round dish, decorate with kisses and serve at once.
[240.] Bombe à la Parisienne.— Press 1 quart ripe strawberries through a sieve, add 1 pound sugar dissolved in ½ pint cold water and a little Rhine wine; pack a plain ice cream form into cracked ice and salt, pour in the strawberries and let freeze till it begins to thicken; then spread the half frozen strawberry ice onto the sides and bottom of form so that it forms a complete lining inside; cover the form and let it remain in ice till hard; in the meantime have a pineapple cream prepared as follows:—
[241.] Pineapple Cream for Bombe à la Parisienne.— Place a saucepan with the yolks of 6 eggs and 1 pint pineapple syrup over the fire and stir until nearly boiling; remove from the fire and when cold add 1 pint whipped cream; fill this inside of the strawberry ice, cover the form tightly, paste a strip of buttered paper around the edge of cover and bury in ice and salt for 3 hours; when ready to serve take out the form, rinse off with cold water, remove the paper, dip the form quickly into hot water and turn the bombe onto a handsome dish; garnish with fruit, French candies or fancy cakes and serve at once. Note.—The strawberry ice may be first frozen in a freezer and then put into the form.
[242.] Ice Pudding (with Pumpernickel).— Cut 6 ounces pumpernickel into slices and dry them in the oven; roll them fine with a rolling pin and sift the crumbs through a coarse sieve; mix them with 1 quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup sugar; fill the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for 4 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve at once.
[243.] Ice Pudding (with Almonds).— Stir the yolks of 8 eggs with ¾ pound sugar to a cream, add 1 quart whipped cream, ½ pound ground almonds and finish the same as Strawberry Pudding.
[244.] Frozen Pudding à la Montmorency.— Mix 2 tablespoonfuls sugar with 1 cup finely chopped sweet almonds and 10 bitter ones; put this into a tin pan and roast in the oven to a light brown, stirring often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1 pint cream or milk and the roasted almonds over the fire and stir constantly until nearly boiling; then strain through a sieve; when cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange blossom water; put this into an ice cream freezer and work till it begins to thicken; then add ¾ pint whipped cream, ½ cup finely chopped pistachio nuts and 3 ounces finely powdered macaroons; continue working the freezer till the cream is frozen hard; place a cream form in ice and salt, pour some cherry syrup around the sides and bottom, sprinkle with pistachio fillets and some preserved red cherries; then fill in the cream with some of the cherries laid between, put on the cover, paste a strip of buttered paper around its edge and completely bury the form in ice and rock salt for 1 hour; when ready to serve lift from the ice, rinse off with cold water, remove the paper, wipe the form dry and quickly dip it into hot water; have ready a handsome dish with a folded napkin; turn the pudding onto the dish, garnish with small fancy cakes and serve with whipped cream flavored with vanilla or maraschino.
[245.] Pudding Glacé à la Metternich.— Pound 3 ounces blanched almonds and 3 ounces blanched pistachio nuts to a paste; stir over the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream and a little vanilla till nearly boiling; add the almonds and pistachio paste and set aside to cool; then strain through a sieve; soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange peel and a little finely cut preserved apricots in maraschino and cut a small sponge cake into slices; 4 hours before serving place a high form into cracked ice and salt, put in a layer of cream and over this some fruit and cake; continue with cream, fruit and cake alternately till all is used; cover the form, paste a piece of buttered paper around the edge of cover and completely bury in plenty of cracked ice and salt; when ready to serve rinse the form off with cold water, remove the paper, quickly dip the form into hot water, turn the pudding onto a dish and garnish with fruit and fancy cake; serve with pistachio sauce made as follows:—Stir the yolks of 4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the fire till nearly boiling; remove from the fire, add 2 ounces finely powdered pistachio nuts and serve when cold with the pudding.
[246.] A la Duchesse de Berry.— Press 1 quart strawberries through a sieve; dissolve ¾ pound sugar in 1 cup cold water and add it to the strawberries; set a form into cracked ice and salt for 20 minutes, put in the strawberries and freeze it until thick; then spread the strawberry ice around the sides and bottom of a high ice form and let it stand in ice till hard; in the meantime prepare a cream for the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir this over the fire till nearly boiling; remove it and when cold put into a freezer; freeze until it begins to thicken; then add 1 pint whipped cream and freeze it for a few minutes longer; then fill it into the strawberry form, cover tightly, paste a strip of buttered paper around the edge of cover and bury in plenty of ice and rock salt for 1 hour; in serving take out of ice, rinse off with cold water, remove the paper, wipe the form dry, quickly dip it into hot water, turn the pudding onto a handsome dish and serve at once.