PLOMBIERE
1 quart of cream
1/2 pound of Jordan almonds
1/2 pound of sugar
1/2 pound of Sultana raisins
Yolks of six eggs
Blanch the almonds and pound them to a paste, or use a half pound of ordinary almond paste. Put half the cream in a double boiler over the fire, add the yolks and sugar beaten to a cream, add the almond paste. Stir until the mixture begins to thicken, take from the fire and beat with an egg beater for three minutes. Strain through a fine sieve, and, when very cold, add the Sultanas and the remaining cream. Freeze, turning the dasher very slowly at first and more rapidly toward the end. Remove the dasher, scrape down the sides of the can and pull the cream up, making a well in the centre. Fill this well half full with apricot jam, cover over the pudding mixture, making it smooth; repack, and stand aside for two hours.
Serve plain or with a cold Purée of Apricots.
This will serve twelve persons.
QUEEN PUDDING
Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold in a bucket or tub of ice and salt. Line the mold with the Strawberry Ice, fill the centre with Tutti Frutti, using half recipe; put on the lid, bind the seam, and stand aside for at least two hours. When ready to serve, turn the pudding from the mold into the centre of a large round dish, garnish the base with whipped cream pressed through a star tube, and garnish the pudding with candied cherries. Here and there around the base of the whipped cream place a marron glacé.
This will serve fifteen persons.
ICE CREAM CROQUETTES
Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them quickly in grated macaroons, and serve on a paper mat.