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Classic
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page 112
in ice and work it there with a big' wooden spoon until it freezes slightly; mix
into it several kinds of preserved fruit, such as pears, cherries, apricots,
etc., which have been drained. Put the mixture in a mould and butter all the
joints of the cover so that no water can penetrate. Then set the mould in ice
for 2 hours. Dump it on a platter over which a napkin has been spread.
Victoria pudding.
One quart cream, the same amount grated bread, 6 ounces pounded sweet almonds
mixed with some bitter almonds. Boil this and then add 4 ounces of vanilla
sugar, the same amount of potato starch (or corn starch). l0 yolks of eggs, (one
at a time) and lastly 8 beaten whites of eggs. This mixture you now pour into a
mould well buttered with cold butter and then sprinkle it with fine chopped
pistachio.
Potato pudding.
Boil and chop potatoes very fine and mix it with 3 yolks of eggs, 4 tablespoons
butter, melted,
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Classic
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