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Classic
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page 305
takes some time to cool, it should be prepared the day previously. A good fruit-
or claret sauce is served with it. A nice way is to serve a sauce of fresh
raspberries or currant juices (as described in Division R, Nos. 85-86).
Preserved fruit juices are also good. If the rice jelly is wanted with a nice
red color mix with it some red fruit juice.
17. Beer Pudding. 1 pint of beer (which must not be bitter), the same quantity
of water, 1 small cupful of white wine, 1/2 pound of sugar and a little lemon
extract are brought to a boil with not quite l ounce of dissolved gelatine, and
filled into moulds to cool. Serve with whipped sweet cream seasoned with
vanilla.
18. Common Sour Milk Pudding. 1 pint of thick, sour milk is stirred with 6
ounces of sugar, the juice of 1/2 and the rind of 1/4 lemon, 1/2 glassful of rum
and about 1/2 ounce of dissolved gelatine, fill into a mould rinsed with water,
and just before turning out the pudding hold the mould in a pan of hot water so
that the pudding will come out easily. Serve with whipped cream or vanilla
sauce; some prefer fruit juices.
19. Pudding with Whipped Cream and Macaroons. 1 pint of milk, 1/4 pound of sugar
6 yolks of eggs, 1/4 pound of sweet macaroons, 2 ounces of bitter macaroons, 1/3
ounce of gelatine, 1/2 pint of whipped sweet cream and a little vanilla.
The milk, sugar and vanilla are brought to a boil, then the yolks of the eggs
are added, and boil again until the eggs are done. As soon as it is smooth turn
into another dish and stir until nearly cool. In the meantime dissolve and boil
the gelatine until clear and stir into the batter until cold. Then stir through
it the pieces of macaroons. At the last the cream is stirred through it. Then
put it into a mould to set, after which it can easily be turned out. The pudding
can be served with a tutti-frutti sauce or it can be sent to the table without a
sauce.
20. Marbled Blanc-mange. Make a nice blanc-mange with cream. Then in an iron
kettle heat some sugar until brown, not black, cook with it 3 tablespoonfuls of
sweet cream, stir with it 1/4 pound of chocolate and 1/4 of the blanc-mange.
First put into the mould
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