m, and
dissolved gelatine must be mixed quickly and passed through a sieve;
either must be stirred in a bowl set in ice till quite cold and
beginning to thicken; then stir in gently and quickly three-quarters of
a pint of cream whipped solid; pour the mixture into the mould, which
must be set in ice. Cover well, and keep on ice till needed.

_Frangipanni Iced Pudding._--Grate six ounces of almond paste to crumbs;
then on a smaller grater grate four or six bitter almonds blanched and
dried; pound a dozen candied orange-flower petals with three-quarters of
a pound of powdered sugar; put all into a stewpan with the yolks of
eight eggs, and beat them very well together. In another stewpan have a
pint and a half of boiling milk, which must be poured over the other
ingredients by degrees, keeping them well stirred. Place it over the
fire, stirring until it thickens and adheres to the back of the spoon;
rub this all through a coarse sieve, add a glass of sherry, and when
cold pour the mixture into the freezer; when half frozen add a pint and
a half of whipped cream, and when quite frozen fill a pudding mould,
bury it in ice and salt, and serve as you would Nesselrode pudding.

_Iced Cabinet Pudding._--Cut a stale sponge cake into slices half an
inch thick and rather smaller than the mould you intend to use for the
pudding; lay the slices of cake to soak in brandy flavored with noyau;
decorate the bottom and sides of the mould with candied fruits, split
cherries, angelica rings, the same of green oranges, and little diamonds
of ginger, with a few whole ratafias, dipping them in jelly to make
them adhere; lay in one slice of cake, then cherries and ratafias,
another slice of cake, and so on, until the mould is three parts full.
Make a quart of custard with six yolks of eggs, three tablespoonfuls of
sugar, and an ounce of gelatine; when this is cold pour part into the
mould, which must close hermetically; pack it in salt and ice for at
least two hours; when you wish to turn it out, dip it a minute in
lukewarm water. Keep the remaining custard on ice, flavor it with sherry
or rum, beat it up, pour it around the pudding, and strew it with
chopped pistachio-nuts.

_Ice Pudding._--Make a custard with a pint and a half of milk, one whole
egg and the yolks of four others, and a quarter of a pound of sugar;
when cold, add half a glass of brandy, a glass of maraschino, an ounce
of citron cut fine, a quarter of a pound of dried fruits,