Iced - Pudding
INGREDIENTS. lb. of sweet almonds, 2 oz. of bitter ones, lb. of sugar, 8 eggs, 1½ pint of milk, a few slices of citron or preserved cherries. AVER- AGE COST, 2s.
Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar ICED-PUDDING MOULD. until reduced to a smooth paste; add to these the eggs, well beaten, the sugar and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot: surround it with ice and freeze it. When quite frozen, fill an iced-pudding mould, put on the lid and keep the pudding in ice until required for table; then turn it out on the dish. This pudding may be flavoured with vanilla, curaçoa or maraschino.
TIME.- hour to freeze the mixture.
SEASONABLE.-Served all the year round.
Ices. Ices are composed, it is scarcely necessary to say, of congealed cream or water, combined sometimes with liqueurs or other flavouring ingredients, or more generally with the juices of fruits. At ICES, TO MAKE. desserts, "At Home" teas in summer, and at dances, ices are scarcely to be dispensed with. The principal utensils required for making ice-creams are ice-tubs, freezingpots, spaddles and a cellaret. The tub must be large enough to contain about a bushel of ice, pounded small, when brought out of the ice-house, and mixed very carefully with either salt, nitre or soda. The freezing-pot is best made of pewter. If it be of tin, as is sometimes the case, the congelation goes on too rapidly in it for the thorough intermingling of its contents, on which the excellence of the ice greatly depends. The spaddle is generally made of copper, kept bright and clean. The cellaret is a tin vessel, in which ices are kept for a short time from dissolving.
The method to be pursued in the freezing process must be attended to. When the ice-tub is prepared with fresh pounded ice and salt, the freezing-pot is put into it up to its cover. The articles to be congealed are then poured into it and covered over; but to prevent the ingredients from separating and the heaviest of them from falling to the bottom of the mould, it is requisite to turn the freezingpot round and round by the handle, so as to keep its contents moving until the congelation commences. As soon as this is perceived (the cover of the pot being occasionally taken off for the purpose of noticing when freezing takes place), the cover is immediately closed over it, ice is put upon it, and it is left in this state till it is served. The use of the spaddle is to stir up and remove from the side of the freezing-pot the cream, which in the shaking may have washed against it, and by stirring it in with the rest, to prevent waste of it occurring. Any negligence in stirring the contents of the freezing-pot before congelation takes place will destroy the whole: either the sugar sinks to the bottom and leaves the ice insufficiently sweetened, or lumps are formed, which disfigure and discolour it.