SULTANA ROLL
1-1/2 quarts of cream
1/2 pound of granulated sugar
1/2 cupful of Sultanas
4 tablespoonfuls of sherry
2 ounces of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring
Put one pint of cream and the sugar over the fire in a double boiler, and stir until the sugar is dissolved; take from the fire, and, when cold, add a pint of the remaining cream. Chop the pistachio nuts very fine or put them through the meat grinder, add them to the cream and add the flavoring and coloring, and freeze. Whip the remaining pint of cream to a stiff froth. Sprinkle the Sultanas with sherry and let them stand while you are freezing the pudding. When the pudding is frozen, remove the dasher and line a long round mold with the pistachio cream. If nothing better is at hand, use pound baking powder cans, and line them to the depth of one inch. Add the Sultanas to the whipped cream and stir in two tablespoonfuls of powdered sugar. Fill the spaces in the cans with the whipped cream mixture, and put another layer of the pistachio cream over the top. Put on the lids, wrap each can in waxed paper, and put them down into coarse salt and ice, to freeze for at least two hours. At serving time, turn the puddings on to a long platter, fill the bottom of the platter with Claret or Strawberry Sauce, and send to the table.
This quantity cut into half inch slices will serve twelve persons.
SULTANA PUDDING
1 pint of milk
1 pint of cream
6 ounces of sugar
1 cupful of Sultanas
1 teaspoonful of vanilla
4 tablespoonfuls of sherry (if you use it)
Yolks of four eggs
Put the milk in a double boiler, and, when hot, add the yolks and sugar beaten together; stir until this begins to thicken. Take from the fire, add the vanilla, and, when cold, freeze it. Put the sherry over the Sultanas. Garnish the bottom of a melon mold with the Sultanas, pack it in coarse ice and salt ready for the frozen pudding. Remove the dasher from the frozen mixture, and stir in the cream that has been whipped to a stiff froth. Add the remainder of the Sultanas and pack at once into the mold; put on the lid and fasten as directed in other recipes.
This may be served plain or with whipped cream garnished with Sultanas.
This will serve eight persons.