New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-02-02
FROZEN PUDDINGS.
SOME DELICIOUS DESSERTS.

The French cooks make a variety OF frozen puddingI
of which simple cecreams, with fruit ADDED
others, like the Nesselrode pudding, contains nuts
chopped and pounded to paste Iced rice puddinss are
especially nice. more troublesome frozen pudding
to make than either of these is Goues Marquise pud-
ding which is served with a sauce Of champagne
frappe
good rule for a simple frozen pudding is quart OF
cream, large cup OF sugar, cup Of milk, cup OF
water tablespoonfnls Of gelatine. and two eegs
Boil the sugar water together rapidly for twenty
minutes. set the milk over to boil and when IL boiis
add it the gelatne, which should have been soaked
two hours in Just water enough to cover It, strain
the milk add the eggs well beaten, and stir the whole
into the syrup soon as It Is ready. Beat this
mixture well for three minutes, then add the cream
and a saItspoonful Of SALT Freeze the cream TIL 10
IA thick in the centre then the beaten and ADJ
a pound of French candied fruit Cherries and lines
make good mixture cut the cherries into halves ana
the lines into quarters. Prepare all the frus and SOAK
IL In marascno for twelve hours before putting II In
the pudding. If these precautions are not exercises
the fruit will be into tasteess rocky pieces when
the cream is served. AS the fruit r added To
the cream work IL In vigorously with wooden spoon
or spatula and see that 1t Is well dis
tributed. smooth the top OF the pud-
ding. pressing piece of white paper over it. Put
the cover on the freezer and cork up the opening.
Pack the freezer with Ice and with papers, covering
n so closely as to exclude all air. and set II away for
NJ least four hours before serving. This pudding
should be served low crystal platter with whipped
cream sweetened and favored with marasquino srJunA
il.
IL is amusing 10 note the number OF recipes fos
Nesserode pudding in cook books Of the last decade
they are all little more than adaptations OF Couns
Nesselrodes original recipe published in doune's
Liyre de Cuisine In the same work VIII be found
a recipe, Iced rice Ia lmpcratrice' ana ion
Maruuise. pudding-a delicious frozen pudding. An
excellent iced rice pudding be made by boiling
half cup rice In water till it Is done, then adding
a cup OF rich milk Cook the rice and milk for an
hour longer In a double boiler with little salt
When the rice is thoroughly soft add 10 IL quarter
OF box OF gelatine which has been soaked In cold
water. enough Just 10 cover il, for two hours and
dissolved in hafcup OF boiling milk IL Is pest 20
strain the gelatne and milk on the rice Add then
to the rice scant cup of sugar and two spoonfls
Of sherry. Beat all the ingredients .o-
gether and add them carefully to . two
quarts Of whipped cream, measured sives
whipping. Have ready pound Of French candiea
fruit prepared and soaked in sas-lscDlnO sur ue
pudding In pan of cracked ice till IL Is thoroughE
chilled and begins to stifen then add the fruit and
pack the pudding in pretty steepled mould: Set
this in tub and pack in ice, or simply set y IN inc
ce-box TO harden like charlotte Russo serve ~
low platter with golden border formed OF broken
pieces of bright cOlored orange Jelly or Win =
| border Of whipped cream