FROZEN PUDDINGS

For frozen puddings ice must be crushed and mixed with rock-salt, the same way as for freezing cream.  Pudding-mold must have a tight cover; have a receptacle sufficiently large to line bottom and sides with a thick layer of mixed salt and ice.  Put the mold in the centre, fill with the pudding, cover tightly, then put ice on top and all around.  Put a sheet of plain tissue paper in top of mold to prevent salt from penetrating.  Cover whole with a cloth and let freeze from three to four hours.

BISCUIT TORTONI, No. 1

Take one-half cup of granulated sugar, one-fourth pound of stale macaroons grated, one-half pint of heavy cream (whipped), three eggs, vanilla or sherry wine.  Stir yolks of eggs until thick and add sugar and stir again; add whipped cream, and whipped whites of eggs, and grated macaroons; flavor to taste.  Put this all into freezer and pack outside with ice and salt alternately.  Do not turn.  Let stand five or six hours, adding ice from time to time.  When serving put grated macaroons on top.

BISCUIT TORTONI, No. 2

Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and flavor, one-half cup of sugar, one-half cup of milk.  Beat yolks of eggs and the sugar very light.  Put on milk to a boil, and when it comes to a boil stir into the beaten eggs and sugar and set away to cool.  Beat cream and add macaroons, leaving just enough to put in the bottom of your form.  When your custard is cool, add cream, put all in forms, pack and freeze two hours or longer.

MOCHA MOUSSE

Cream yolks of three eggs with one-half cup of granulated sugar.  Add one-half pint of cream, whipped; one-half cup of grated macaroons, two tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten whites.  Put in a mold and pack in salt and ice for three hours.

MAPLE MOUSSE

Whip one pint of cream until quite thick.  Break two eggs into another bowl, beat until light and add gradually, one-half cup of maple syrup.  When the two are well mixed, whip them gradually into the cream.  Pour the whole into a freezer can, without the dasher; cover; pack in ice and salt, and let stand for three hours.

MAPLE BISQUE

Boil one cup of maple syrup until quite thick; beat yolks of three eggs; add to syrup while hot, stirring constantly until well mixed.  Let cool.  Beat whites of eggs to a froth.  Whip one pint of cream, mix all together; add one-half cup of chopped nuts.  Have a pudding-mold buttered; see that the edges fit close.  Pack in rock salt and ice four hours.

FROZEN CREAM CHEESE WITH PRESERVED FIGS