PUDDINGS AND BISQUES
Reading edition
Alaska Pudding
1½ cups orange juice 1 tsp. vanilla ⅔ cup chopped almonds ¼ cup lemon juice 1½ cups powdered sugar 1 pt. heavy cream
Blanch almonds and brown them in the oven before chopping. Mix the fruit juices with half of the sugar and let stand until sugar is thoroughly dissolved. Whip the cream, adding the rest of the sugar, the vanilla, and the chopped nuts. Pour over the first mixture. Freeze.
Chocolate Raisin Pudding
2½ cups milk 1¼ cups sugar 2 squares bitter chocolate, grated Juice and grated rind of 1 lemon 1 tbs. vanilla 1 tbs. arrowroot 2 cups cream 1 cup chopped seedless raisins 2 eggs ⅛ tsp. salt
Scald milk and stir slowly over the beaten eggs, sugar, arrowroot, salt, grated melted chocolate, and chopped raisins. Cook mixture in a double boiler, stirring constantly until it thickens. When cold, add cream, juice, and rind of lemon and vanilla. Freeze.
Frozen Caramel Pudding
1 can condensed milk 1 cup whipping cream 1 tsp. vanilla ½ cup chopped maraschino cherries ½ cup crushed nut meats
Cover the can of condensed milk with boiling water and boil 3 hours. Remove and chill thoroughly. Whip the cream until thick but not stiff and gradually add the caramelized milk, thoroughly mixing it into the cream. Flavor with the vanilla and add the maraschino cherries and nut meats. Freeze.
Frozen Custard
1½ qts. scalded milk ½ cup sugar Few grains salt 2 tbs. cornstarch 1 egg 1 tbs. vanilla
Mix together ¼ cup sugar, cornstarch, and a few grains of salt. Pour the scalded milk over this mixture and return to the double boiler. Cook 20 minutes. Beat the egg until light and add ¼ cup sugar. Pour the hot milk mixture over it, stirring constantly. Return 16 to double boiler and cook 3 minutes longer. Remove from stove, thoroughly chill, and add vanilla. Freeze.
Frozen Custard with Marrons
2 cups diced marrons Maraschino syrup 4 cups milk 6 egg yolks ⅔ cup sugar 1 tsp. salt 1 tbs. vanilla
Cut the marrons into small pieces and cover 2 cups with maraschino syrup. Let stand for 1 hour. Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again. Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk. Stir and cook until mixture coats the spoon slightly. Strain. Add vanilla. Chill and freeze. When the mixture begins to harden, open freezer and stir in 2 cups of marrons. Freeze hard.
Frozen Plum Pudding
½ cup milk ½ cup sugar 2 sqs. chocolate, grated 2 cups whipping cream 1 cup chopped raisins ¼ cup chopped dates or figs ½ cup finely-chopped nut meats ¼ cup maraschino cherries, chopped 1 tsp. vanilla
Put the milk in a saucepan, add the sugar and grated chocolate, and cook until the chocolate is melted and the mixture slightly thick. Chill. Whip the cream until thick but not stiff, add the chilled chocolate mixture, vanilla, fruits, and freeze.
(Note: The raisins and dates should be cooked in a small amount of water which is allowed to evaporate, then chopped and added to the mixture. The nut meats may be omitted.)
Marshmallow Pudding
½ lb. marshmallows Milk or cream to cover ½ pt. double cream Ground walnut meats
Cut marshmallows to fourths. Cover with milk or cream and soak 5 hours. Freeze, but do not freeze solid. Whip the cream and serve over frozen marshmallows, sprinkling with ground walnuts.
Mexican Frozen Pudding
1½ cups milk 1 cup brown sugar 2 eggs 12 maraschino cherries, chopped ¼ cup English walnut meats, chopped 1 cup whipping cream
Scald milk, add sugar. Pour over slightly-beaten eggs. Cook on LOW until consistency of thin custard, stirring frequently. Cool. Fold in whipped cream, cherries, and nuts. Freeze.
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Pineapple Pudding
3 cups milk 2 cups grated canned pineapple ¼ cup grated cocoanut 1 tsp. lemon extract 1½ cups cream 4 egg yolks 1 cup sugar 1 tbs. arrowroot ¼ tsp. salt
Scald milk and stir into well-beaten eggs, sugar, salt, and arrowroot. Cook mixture in double boiler, stirring constantly until it thickens. Remove from fire and when cold add cream, pineapple, cocoanut, and lemon extract. Freeze.
Macaroon Date Bisque
2 cups heavy cream 4 eggs 1 doz. macaroons (crushed fine) 1 tbs. lemon juice 1 cup milk ¾ cup sugar ½ cup dates (chopped fine) ½ tsp. almond extract ⅛ tsp. salt
Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in hot oven and crush fine, stir into mixture; add chopped, seeded dates, lemon juice, almond extract, and salt. Fold in the cream whipped stiff. Freeze.
Macaroon Orange Bisque
1 cup milk 2 cups cream 1 cup powdered macaroons ¼ cup candied orange peel 4 egg yolks 1 cup sugar 1 cup orange juice and pulp 1 tsp. orange extract ⅛ tsp. salt
Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in oven and roll or crush to a powder, add to mixture; add orange juice and pulp, candied orange peel, chopped fine, orange extract, and salt. Fold in cream whipped stiff. Freeze.
Pineapple Bisque
4 egg yolks 1¼ cups sugar 2 cups whipping cream 4 tbs. cake crumbs 1 small can grated pineapple 1 cup orange juice
Beat yolks of eggs with sugar until thick, add cream whipped, crumbs, pineapple, and orange juice. Freeze.
Pistachio Bisque
4 cups cream 1 cup powdered macaroons ½ cup peanuts (chopped fine) ½ cup almonds (chopped fine) 1 tsp. vanilla extract ½ cup pistachio nuts (chopped fine) 1 tsp. pistachio extract Few drops green vegetable coloring 1 cup confectioners sugar
Dissolve sugar in cream, add powdered macaroons, chopped nuts, extracts, and green coloring. Freeze. Serve with lemon cream sauce, if desired.
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