ll nearly boiling; remove from the fire, add 2 ounces finely
powdered pistachio nuts and serve when cold with the pudding.

246. +A la Duchesse de Berry.+-- Press 1 quart strawberries through a
sieve; dissolve 3/4 pound sugar in 1 cup cold water and add it to the
strawberries; set a form into cracked ice and salt for 20 minutes,
put in the strawberries and freeze it until thick; then spread the
strawberry ice around the sides and bottom of a high ice form and
let it stand in ice till hard; in the meantime prepare a cream for
the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks
of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir
this over the fire till nearly boiling; remove it and when cold put
into a freezer; freeze until it begins to thicken; then add 1 pint
whipped cream and freeze it for a few minutes longer; then fill it
into the strawberry form, cover tightly, paste a strip of buttered
paper around the edge of cover and bury in plenty of ice and rock
salt for 1 hour; in serving take out of ice, rinse off with cold
water, remove the paper, wipe the form dry, quickly dip it into hot
water, turn the pudding onto a handsome dish and serve at once.

247. +Pudding Glace a la Allemande.+-- Put 2 dozen lady fingers on a
long plate and pour over them some Madeira wine or maraschino; set a
plain form without a tube in ice and rock salt; stir 1 pint cream
with the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful
vanilla extract over the fire till nearly boiling; when cold put in
a freezer and freeze till it begins to thicken; then add 1 pint
whipped cream and freeze for a few minutes longer; then put a layer
of this cream into the plain form, standing in ice, put over this a
layer of lady fingers and a few spoonfuls apricot marmalade or fruit
jelly, then a layer of cream again; continue this way until all is
used; let the last layer be cream; put on the cover, paste a piece
of buttered paper around the edge of it and bury the form completely
in ice and rock salt; let it remain 1 hour; then serve, garnished
with fancy cake. NOTE.--If a form is not handy a 3-quart tin kettle
will do.

248. +Frozen Pudding a la Richelieu.+-- Boil 1/4 pound rice in water
till done and pour it onto a sieve to drain; pound 1/4 pound blanched
almonds or pistachio nuts with a little cream to a paste; remove the
shells and brown skin from 1/4 pound large chestnuts and boil them in
milk till soft; then strain