Plum Pudding

Melt half a pound of chocolate in a quart of water, add three-quarters of a pound of sugar, a little vanilla, and one quart of cold syrup at thirty degrees; strain through a sieve and freeze; now add two Italian meringue egg-whites (No. 140), some seeded Malaga and Smyrna raisins, currants, orange, lemon and citron peel cut in three-sixteenth of an inch squares, all of these previously boiled in a little twenty-two degree syrup, then drained and macerated for one hour in kirsch; drain and mix them well into the ice. Coat a two-quart pudding mold with chocolate ice cream (No. 3449); fill it with the preparation, freeze as usual and unmold an hour and a half later, on a dish without a napkin. Make the sauce of vanilla (No. 3458), whipped cream (No. 50) and rum; pour a third of the sauce on the pudding and serve the other two-thirds apart.