Time.—About 1 hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.
2245.—MILK PUNCH. (Fr.—Punch au Lait.)
Ingredients.—1 quart of milk, 4 ozs. of loaf sugar, 1 gill of cream, 2 tablespoonfuls of brandy, 2 tablespoonfuls of rum.
Method.—Boil the milk, dissolve the sugar in it, then strain, and when cool partially freeze. Add the brandy, rum, and the cream whipped, mix well, and freeze a little longer. Serve in a half-frozen condition in small china sorbet cups, and, if liked, grate on a little nutmeg or cinnamon over before serving.
Time.—From 1 to 1¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 7 or 8 persons.
2246.—NEAPOLITAN ICE. (Fr.—Glace Napolitaine.)
Ingredients.—¼ of a pint of strawberry or raspberry pulp, ½ an oz. of grated chocolate, 3 yolks of eggs, 1½ pints of milk, ½ a pint of cream, 3 ozs. of castor sugar, ½ a teaspoonful of vanilla essence, carmine or cochineal.
Method.—Cream the yolks of eggs and 3 ozs. of castor sugar well together. Add the rest of the sugar to the milk, and when boiling pour on to the yolks of eggs and sugar, stirring vigorously meanwhile. Replace in the stewpan, and stir by the side of the fire until the mixture thickens, then strain. Dissolve the chocolate in 1 tablespoonful of water, mix with it ⅓ of the custard, and let it cool. Mix the fruit pulp with half the remaining custard, and if necessary add a few drops of carmine. To the other third of the custard add the vanilla essence. Whip the cream slightly, divide it into 3 equal portions, and add 1 to each preparation. Freeze separately, then pack in layers in a Neapolitan ice-box, or, failing this, a mould best suited to the purpose. Cover closely, and pack in salt and ice for about 2 hours. Serve cut across in slices.
Time.—From 1 to 1½ hours. Average Cost, about 2s. Sufficient for 7 or 8 persons.
2247.—NESSELRODE PUDDING. (Fr.—Pouding Glace à la Nesselrode.)
Ingredients.—3 dozen chestnuts, ½ a pint of milk, 1 pint of cream, 12 ozs. of loaf sugar, 2 ozs. of glacé cherries cut into dice, 8 yolks of eggs, vanilla essence, 1 glass of Maraschino.
Method.—Shell, parboil, and skin the chestnuts, simmer them in 1 gill of milk until tender, and rub them through a fine sieve. Bring the remaining gill of milk nearly to boiling point, add the yolks of eggs, cook by the side of the fire until they thicken, then stir them into the