BOSTON PUDDING
Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti. When both are frozen, line a melon mold with the Brown Bread Ice Cream, fill the centre with the Tutti Frutti, cover over more of the Brown Bread Ice Cream, fasten tightly, and bind the seam of the lid with a strip of muslin dipped in paraffin or suet. Pack in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, and serve at once.
This will serve twelve persons.
MONTROSE PUDDING
1 quart of cream
1 cupful of granulated sugar
1 tablespoonful of vanilla
1 pint of strawberry water ice
Yolks of six eggs
Put half the cream over the fire in a double boiler. Beat the yolks and sugar together until light, add them to the boiling cream, and cook and stir for one minute until it begins to thicken. Take from the fire, add the remaining pint of cream and the vanilla, and stand aside until very cold. Freeze, and pack into a round or melon mold, leaving a well in the centre. Fill this well with Strawberry Water Ice that has been frozen an hour before, and cover it with some of the pudding mixture that you have left in the freezer. Fasten the lid, bind the seam with a piece of muslin dipped in suet or paraffin, and pack in salt and ice to stand for not less than two hours, four is better. Serve with Montrose Sauce poured around it.
This will serve twelve persons.
NESSELRODE PUDDING
1 pint of Spanish chestnuts
1/2 pound of sugar
1 pint of boiling water
1/2 pint of shelled almonds
1 pound of French candied fruit, mixed
1 pint of heavy cream
1/4 pound of candied pineapple
Yolks of six eggs
Shell the chestnuts, scald and remove the brown skins, cover with boiling water and boil until they are tender, not too soft, and press them through a sieve. Shell, blanch and pound the almonds. Cut the fruit into tiny pieces. Put the sugar and water in a saucepan, stir until the sugar is dissolved, wipe down the sides of the pan, and boil without stirring until the syrup forms a soft ball when dropped into ice water. Beat the yolks of the eggs until very light, add them to the boiling syrup, and stir over the fire until the mixture again boils; take it from the fire, and with an ordinary egg beater, whisk the mixture until it is cold and thick as sponge cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of vanilla and, if you use it, four tablespoonfuls of sherry. Turn the mixture into the freezer, and, when it is frozen, stir in the cream whipped to a stiff froth. The mixture may now be repacked in the can, or it may be put into small molds or one large mold, and repacked for ripening.