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.
THE MERRY WIDOW
Dish a pyramid of vanilla ice cream into a stem individual ice cream glass.
Garnish the base of the ice cream with fresh strawberries, dust the
cream thickly with toasted pinon nuts, and baste the whole with four
tablespoonfuls of Claret Sauce flavored with two tablespoonfuls of rum.
TUTTI FRUTTI PUDDING
1 pint of milk
1 pint of cream
1/2 pint of mixed candied fruits
4 eggs
1 cupful of sugar
1 teaspoonful of vanilla
2 tablespoonfuls of sherry
1 tablespoonful of brandy
Put the milk over the fire in a double boiler, add the yolks of the eggs
and the sugar beaten together until light.
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