ream Pudding.+-- Beat the yolks of 9 eggs with 3/4
pound sugar to a cream and add 1 quart whipped cream; fill this into
a tin pudding form with a tube in the center, paste over the edge of
cover a strip of buttered paper and bury in cracked ice and rock
salt for 4 hours, the same as Strawberry Pudding.

236. +Pudding a la Pueckler Muskau.+-- Stir into 1 quart whipped cream
6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill
the cream into a form and bury it in ice and rock salt for 4 hours,
the same as Strawberry Pudding.

237. +Ice Pudding a la Prince Pueckler.+-- Whip 1 quart cream till
stiff and divide it into 3 parts; boil 6 ounces grated chocolate in
1/2 pint water with 1/2 cup sugar smooth and thick; remove the chocolate
from the fire and when cold mix with it 1/3 of the whipped cream; mix
1 pint bruised raspberries with another 1/3 of the whipped cream and
add sufficient sugar to sweeten (or take raspberry jelly); add to
the last 1/3 of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful
vanilla extract; place a form into cracked ice, fill in the cream in
finger thick layers alternately--first the chocolate, then the
raspberry, then the white; continue until all is used; cover the
form tightly, paste around the edge of cover a strip of buttered
paper and bury the whole form in rock salt and ice for 4 hours; if
the ice melts more must be put around the form and some of the water
drawn off; when ready to serve dip the form into hot water, turn the
pudding onto a dish and serve at once.

238. +Frozen Chocolate Pudding.+-- Boil 6 ounces grated chocolate in
1/2 pint water with 4 tablespoonfuls sugar until thick and smooth;
when cold mix it with 1-1/2 pints whipped cream; if not sweet enough
add more sugar; fill this into a tin pudding form, paste a strip of
buttered paper around the edge of cover and bury the form in cracked
ice and rock salt for 4 hours the same way as Strawberry Pudding.

239. +Bombe a la Altenberg.+-- Boil 1-1/2 cups sugar with 1 cup water 10
minutes; remove and when cold add the yolks of 6 eggs: stir this
over the fire till nearly boiling; when cold mix it with 1 pint
whipped cream and 1 teaspoonful vanilla extract; fill this into a
form, cover tightly and place into cracked ice; boil 6 ounces
chocolate in 1 cup water with 1/2 cup sugar and 1 teaspoonful vanilla
until smooth; put this into another form, also standing in ice and
rock salt; when it begins to freeze spread the c