the whole with enough thick custard to make a
very thick batter; flavor with lemon or vanilla, or not, as you choose;
freeze. Line a plain mould with the frozen wine cream an inch thick;
then fill in the centre with the frozen filberts well pressed in; cover
tight, and pack in ice and salt for three hours, or until wanted. This
pudding can be made of walnuts and port-wine cream.

_Iced Custard with Fruit._--Flavor one pint of cream with any liqueur
you prefer; beat twelve eggs thoroughly; strain them; boil the cream
with five ounces of sugar, and when it is just off the boil pour it,
little by little, to the eggs; add a quarter of an ounce of gelatine
that has been dissolved in very little water and strained to the
custard; whisk until cold; have ready a mould masked with candied
fruits. To mask, set the mould in a pan of cracked ice, and dip each
piece of fruit in strong melted jelly; build up from the bottom of the
mould having all the fruits, cut about the thickness of a split candied
cherry and near the size, arranged with a view to a good effect when the
mould shall be turned out. Half freeze the custard, and pour it in the
mould three inches high; throw in some of the trimmings of candied
fruit chopped fine. When set, add more custard, then more fruit, until
the mould is full. Let it stand in ice at least five hours before it is
wanted.

_Rice a la Princesse._--Let some rice swell in water until quite tender;
proportion, one cup of rice to two (scant) of water; then butter a
saucepan; put the rice into it, with half a pint of milk; let it stew
gently till it will mash; the milk must have all been absorbed; sweeten
with three tablespoonfuls of sugar. Mix with this a gill of apricot jam,
a teaspoonful of vanilla, and half a pint of whipped cream; freeze; when
well frozen, pack in a mould and bury in ice and salt. Pound a dozen
macaroons; stir them into a pint of whipped cream; let the mixture be
put on ice. When the pudding is turned out of the mould, cover with the
macaroon cream, and decorate the dish with cubes of peach or apricot
jelly.

_Chocolate Cream Pudding._--Boil a quarter of a pound of the finest
vanilla chocolate in half a pint of milk, whisking it well till it
boils; dissolve in it two tablespoonfuls of powdered sugar. Beat three
half-pints of cream and three tablespoonfuls of sugar solid while the
chocolate cools; when it is _ice_ cold mix in one half the beaten cream,
and freeze. Line a plain mou