The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, when lay a tammie upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 1381), when frozen have a large high ice-mould, which closes hermetically, have also two ounces of currants, and two ounces of Smyrna raisins, soaked in four glasses of maresquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot with a pint of whipped cream and half the meringue preparation directed in (No. 1318); freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, when dip it into lukewarm water, and turn it out upon your dish. No. 1330. _Pouding de Cabinet glacé._ Have ready prepared, and rather stale, a sponge-cake as directed (No. 1369), which cut into slices half an inch in thickness, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy, then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias, lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; then have ready a quart of the custard, as prepared for crème au maresquin (No. 1251), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over. No. 1331. _Glace Meringue au four._ Make a pineapple cream ice as directed (No. 1384), and when well frozen have ready a plain oval ice-mould, place the cream