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Frozen Desserts: Pudding

Nesselrode Pudding. 1 pint large chestnuts, 1 pint cream, 1 pint water, Yolks 6 eggs, 2 cupfuls sugar, pint grated pineapple, 1 pound mixed French candied fruit, 1 teaspoonful McIlhenny's Mexi can Vanilla.

Boil the chestnuts until tender, remove the shells and brown skins, press the pulp through a colander.

Boil the sugar and water together five minutes. Beat the yolks of eggs until light, add to the boiling sirup, take from the fire, and beat until thick and cool. When cool, add the candied fruit chopped fine, the vanilla, pineapple, and chestnuts. When frozen, remove the dasher, and stir in the cream, whipped to a stiff froth.

Iced Rice Pudding. cupful rice, 1 pint milk, 1 quart cream, 2 cupfuls sugar, Yolks 6 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla.

Boil rice in 1 pint cold water; drain, cover with the milk, and boil half an hour longer. While this is boiling, whip the cream. After you have whipped all you can, add the remainder and what has drained from the other to the rice and milk. Stand the whipped cream in a cold place. Press the rice through a sieve, and return to the double boiler. Beat the yolks and sugar together, pour over the rice, stir, return again to the fire, and cook two minutes, or until it begins to thicken. Add the vanilla, stir in the whipped cream, remove the dasher, MRS. CURTIS'S COOKBOOK smooth down the pudding, repack, Strain and freeze. When frozen, reand stand two hours. Compote of Oranges. 1 dozen sweet oranges, 2 cupfuls sugar, Juice lemon, 1 gill water.

Put the sugar and water to boil; cook five minutes, skim, and add the lemon juice. Peel the oranges, cut in halves crosswise and cut out the cores with a sharp knife; put a few pieces at a time in the hot sirup, and lay them out singly on a flat dish; pour over them the remaining sirup and stand on ice to cool. To dish the pudding, lift out the can and carefully wipe off the brine. Wipe the bottom with a towel dipped in boiling water, put a dish over the top of it, turn it upside down, and remove the can. Heap the oranges on top and arrange them around the base of the pudding, pour the sirup over them, and serve.

Purée of Apricots. 1 quart can apricots, 1 cupful sugar, Yolks 6 eggs, 1 pint cream.

Mash the apricots, beat the yolks of eggs and sugar together until light, then add them with the cream to the apricots; turn into a double boiler, and stir until the eggs begin to thicken. Strain, and whip to the consistency of sponge-cake batter.

When cool, turn into a mold and set in ice and salt three hours.

Plombière. pound Jordan almonds, Yolks 7 eggs, 1 quart cream, cupful sugar.

Blanch and pound the almonds to a paste. Scald the cream in a double boiler, add the almonds, egg yolks and sugar beaten to a cream, and stir over the fire until they begin to thick; beat for three minutes. move the dasher, make a small well in the center, fill with apricot jam, cover, and stand two hours.