The Boston cooking-school cook book

let stand two hours. Frozen Pudding II 1 quart cream ¾ cup sugar ¼ cup rum 1 cup candied fruit 8 lady fingers Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding. Frozen Tom and Jerry 2 cups milk ¾ cup sugar Yolks 6 eggs ⅛ teaspoon salt 2½ cups cream 2 tablespoons rum 1 tablespoon brandy Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing. University Pudding Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored. Covington Cream ¾ cup sugar ½ cup Formosa tea infusion ⅓ cup rum 1 quart cream Mix ingredients, and freeze to a mush. Serve in frappé glasses. Delmonico Ice Cream with Angel Food 2 cups milk ¾ cup sugar Yolks 7 eggs ⅛ teaspoon salt 2½ cups thin cream 1 tablespoon vanilla 1 teaspoon lemon Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food. Angel Food Whites 3 eggs ½ cup powdered sugar 1 quart cream whip 1½ teaspoons vanilla Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours. Manhattan Pudding 1½ cups orange juice ¼ cup lemon juice Sugar 1 pint heavy cream ½ cup powdered sugar ½ tablespoon vanilla