rub the
skin from 2 with loaf sugar; dissolve 3/4 pound sugar in 1 cup cold
water and mix it with the orange juice and orange sugar; put into a
freezer and turn and work it till it thickens; then add 1 pint
whipped cream and work it for 10 minutes longer; then fill the
mixture into a form, cover tightly and paste a strip of buttered
paper around the edge of cover; then pack the form into cracked ice
and salt; lay plenty of ice on top and let it remain from 1 to 2
hours.

225. +Rum Plombiere.+-- Place a saucepan with 1 pint cream, the yolks
of 10 eggs and 1 cup sugar over the fire and stir till nearly
boiling; remove from the fire and set aside to cool; cut 6 ounces
candied orange peel into small dice and boil them for a few minutes
in a little water; drain on a sieve, add them to the cream and put
the mixture into a freezer; let it freeze till it begins to thicken;
then add 1/2 cup best rum and 1 pint whipped cream; fill the mixture
into a form, paste a strip of buttered paper around the edge of
cover and pack in ice and salt for 2 hours.

226. +Plombiere of Maraschino Curacoa+ is made the same way.

227. +Pistache Plombiere.+-- Pound 1/4 pound blanched almonds and 1/4
pound blanched pistachio nuts with a little cream to a paste; place
a saucepan with the paste, 1-1/2 pints cream, 1 cup sugar, 1
teaspoonful vanilla and the yolks of 8 eggs over the fire and stir
until nearly boiling; remove cream from fire, set it in cold water
and stir till cold; add a little spinach color and strain through a
hair sieve; then finish the same as Strawberry Plombiere.

228. +Plombiere aux Cafe.+-- Pour 1-1/2 pints boiling cream over 3
tablespoonfuls freshly ground coffee and let it stand well covered
for 10 minutes; strain through a napkin; put the coffee cream in a
saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and
stir till nearly boiling; remove the cream from fire, set saucepan
in cold water and stir till cold; then finish the same as Strawberry
Plombiere.

229. +Tea Plombiere.+-- Pour 1-1/2 pints boiling cream over 1 ounce tea
and let it stand 5 minutes; strain and finish the same as Coffee
Plombiere.

230. +Peach Plombiere.+-- Pare, quarter and press through a sieve 15
large, ripe peaches; dissolve 3/4 pound sugar in 1 cup water and add
it to the peach puree; put this mixture into the freezer and finish
the same as Strawberry Plombiere.

231. +Vanilla Plombiere.+-- Place a saucepan with 3 cups milk over