SWEET PUDDINGS. ^7r
sugar, 1-2 Stick of vanilla, then sift the whole through a fine wire sieve and put the mixture into a bowl with 12 yolks of eggs well beaten and stir the whole together, put it into a stewpan ; then in another stewpan have ready a quart of boiling milk, pour this over the ingredients, mixing well; set it on a sharp fire and stir it well till it begins to thicken and adheres to the back of the spoon, then lay a tammy cloth upon a large dish and put the mixture in and rub it through with two wooden spoons. When cold place it in a freezing-pot and freeze in an ice pail surrounded with ice and salt, the pot being in the center, as ice creams and other mixtures. When frozen have a large, high ice mould, which closes hermetically. Have also 2 oz. currants and 2 oz. Smyrna raisins soaked in 4 glasses of Marasquino from the previous day, with 4 oz. candied citron chopped coarsely or in pellets, put them into the freezing-pot with a pint of whipped cream and half the meringue preparation for meringue a la cuillie (which see), freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve: then dip the pot into lukewarm water and strike gently, taking the mould in your right hand, place your left on, turn it over and let it gradually slip into the dish.
Chestnut Pudding.—Boil 1 pint of chestnuts in water for 15 minutes, then peel them, beat these in a mortar with a little orange flower water and white wine till they make a fine paste. Beat and mix 12 eggs and 1-2 the whites, grate 1-2 a nutmeg, add a little salt with 3 pints of cream, 1-2 lb. melted butter, sweeten to your taste, put it over the fire and keep stirring till it is thick; lay puff-paste over your dish, put in your pudding and bake it.
Pea Pudding.—Boil 1 quart of split peas in a cloth till tender, mash and rub them through a sieve; add 3 whole eggs, 1 cup butter, salt and pepper to taste; tie it up in a cloth and let it boil thirty minutes again, then turn it out; or it will do very well with the eggs. Be sure the liquor fat boils when you first put in the pudding. This is the great secret of having peas floury, whether in pudding or soup. By no means soak the peas previous to boiling, which is a long-established, and very common practice. Any person who will impartially try both ways will be convinced of the truth of these observations.
Carrot Pudding.—Grate 1-2 lb. of the best part of a raw carrot and double the quantity of bread ; mix 8 beaten yolks of eggs and 4 whites of the eggs together, with 1-2 pint of new milk, and melt 1-2 lb. fresh butter with 1-2 lb. white wine, 3 spoonfuls of orange flower water, a grated nutmeg and sugar; stir the whole, if too thick, and add new milk ; lay a puff-paste over the dish and bake 1 hour. Serve it with grated sugar. This pudding will become more