and an ounce
of pistachio-nuts, the fruits cut up in small pieces, the pistachio-nuts
blanched and split; mix well; and lastly add half a pint of whipped
cream. When well frozen, pack into a pudding mould, and bury in ice and
salt till wanted.

_Bombay Ice Pudding._--Line a plain mould with Roman-punch ice an inch
thick, keeping it bedded nearly to the brim in ice and salt while you do
it; then fill the centre with the following mixture: a pint of cocoanut
grated very fine, mixed with a pint of ice-cream; take great care that
the cocoanut is ice-cold before you mix it in, or it will melt the
ice-cream. When the mould is filled within an inch of the top, cover it
with Roman punch, close the mould hermetically, and bury in ice. These
puddings, where two kinds of ice are used, must only be attempted after
one has learned to pack plain ice-cream with success.

_Iced Jelly Pudding._--Make a custard with a pint of boiling cream,
three ounces of sugar, and the yolks of four eggs beaten; pour the cream
to the eggs very carefully, stirring it in by degrees. Have ready a
quarter of an ounce of gelatine dissolved in very little milk, mix it
in, and put the vessel containing the custard in a stewpan of boiling
water, and stir till it just thickens; then whisk it until nearly cold.
Mask a quart mould with jelly an inch thick--any favorite _red_ jelly,
or a pale one tinted. Directions have already been given how the inside
of a mould is to be coated with jelly. There is an easier but
extravagant way, namely, to fill the mould with jelly, then scoop out
the centre neatly, leaving a shell of jelly an inch thick. The centre,
of course, might be made hot and bottled for another occasion, or to
make Bohemian cream jellies. When the mould is masked, fill it with the
custard, which must be half frozen; then cover securely, and pack in ice
and salt at least five hours before it is served.

XXVII.

ICED PUDDINGS.

_Filbert and Wine Iced Pudding._--To one pint of cream put four
tablespoonfuls of sugar and two glasses of fine sherry. The cream must
be perfectly sweet, but should be at least twenty-four hours old, and be
ice cold. Whip this solid; then freeze. Put a pint of filberts in a cool
oven till the skins will nearly all rub off; put them between two coarse
cloths, and rub as much as possible of the brown coating off them; pound
them to a paste with a little thick cream, mix four ounces of sugar with
the nuts, and then blend