the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls
vanilla extract and stir till nearly boiling; remove from the fire,
set the saucepan into cold water and stir till cool; then put into a
freezer and let it freeze till it begins to thicken; then add 1 pint
whipped cream and finish the same as Strawberry Plombiere.

232. +Strawberry Plombiere.+-- Wash 1 quart strawberries and press
them through a sieve; dissolve 3/4 pound sugar in 3/4 cup water and add
this syrup to the strawberry puree; 2 hours before serving pour it
into a freezer and turn it about 20 minutes, or till it begins to
thicken; then mix with 1 pint whipped cream and let it remain a
little while longer in the freezer; fill into a form, cover tightly,
paste a strip of buttered paper around the edge of cover and pack in
ice and salt for 2 hours; in serving dip form into hot water,
quickly wipe it dry, turn the plombiere onto a round dish and
garnish with fancy cake.

233. +Pineapple Plombiere.+-- Pare and cut into small dice 1 ripe
pineapple, put them into a dish and pour 1 pint cold sugar syrup
over it; let it stand 4 hours; 2 hours before serving put the fruit
into a freezer and freeze till it begins to thicken; then add 1 pint
whipped cream and finish the same as in foregoing recipe.
NOTE.--This plombiere may also be served in a glass dish directly
from the freezer; it must then, of course, be worked until firm. If
preserved fruit is used less sugar must be taken, and color and
taste should be freshened up with lemon juice and a few drops of
cochineal. Plombiere of raspberries, currants or cherries is made in
a similar manner.

FROZEN PUDDINGS.

234. +Frozen Strawberry Pudding.+-- Whip 1 quart rich, sweet cream
until thick, add 2 cups powdered sugar and lastly stir 1 quart
mashed strawberries through the cream; fill this into a pudding form
with a tube in the center, cover tightly and put a strip of buttered
paper around the edge of cover, so that no water can enter; have
ready a large pail or a butter tub, put some cracked ice on the
bottom, sprinkle over some rock salt, set onto this the form, fill
up the sides with cracked ice and sprinkle salt between; cover the
top of form with ice, the whole with a piece of carpet or a cloth
and set in a cool place for 4 hours; when ready to serve lift from
the ice, remove the paper, wipe off the form, dip it in hot water,
turn the pudding onto a dish and serve at once.

235. +Rich Ice C