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Ambrosia Pudding

Ambrosia pudding is a delicious dessert. It requires six juicy rich Valencia oranges; or, if they are juicy, seedless oranges will do; one pint of rich cream, the yolks of two eggs, two cupfuls of sugar, a lemon, a half package of English gelatine, a half cup of cold water, a half cup of pistachio nuts chopped fine, and a cupful of fresh grated cocoanut, are the other ingredients. Almonds may be used in place of pistachios if the flavor of the latter is not liked, and in this case, to give the jelly a pale green tint, use a little spinach coloring liquid. For a large pudding use a two-quart melon mold. Prepare a pale orange jelly.

Squeeze out the juice of three of the oranges; these should be at least a cupful and a half of this, and the juice of the lemon, a cupful of sugar and a little of the lemon rind grated. Soak a third of a package of gelatine in a quarter of a cupful of cold water; add a quarter of a cupful of boiling to it and strain into the sweetened orange and lemon juice. Let it become cold and meantime have the melon mold set in a pan of cracked ice. Line the sections of the mold alternately with the chopped pistachio or almonds and half the grated cocoanut and pour cold jelly over them to hold them in place. In order to set the jelly evenly on all sides, the mold must be turned from side to side, as the fluid hardens. This hardening will take place in a few minutes if the mold is set in cracked ice. When this is accomplished, prepare an orange Bavarian cream with cocoanut. Beat to a stiff froth a cupful and half of rich cream, one-half cupful of cream; put this over to boil. Beat the yolks of the eggs well and stir in the hot milk; after removing from the fire, and then stir the mixture three moments, setting dish holding it in a pan of boiling water, and finally adding a quarter of a package of gelatine which has been soaking in a quarter of a cup of cold water. Before adding the gelatine, set the cup that it is in, in a pan of boiling water and stir the gelatine until it is perfectly dissolved. Strain it into the cream and yolks of eggs; add now a cupful of sugar and the grated rind of one of the oranges. Let the mixture cool and add the juice of three oranges. Stir the whole in a dish of cracked ice. When it is as thick as a custard, add the whipped cream and finally half a cupful of cocoanut. When it is too thick to stir, turn it into the lined mold. Serve it turned out on a low platter, surrounded by the whipped cream. The alternate pale green and white and gold sections of the dessert look pretty in its wreath of snow, and is delicious in flavor.