1135. Cold Pudding à Porfirio Diaz.
—Prepare six small puddings exactly the same as for No. 1134, only substituting sauce à la Diaz (No. 1136) for the maraschino sauce.
1136. Sauce à la Diaz.
—Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine. Place the pan on the stove, and as soon as the liquid catches fire put on the cover, and let boil for one minute only. Set the pan on one side to allow it to infuse for five minutes, then strain through a fine sieve into a bowl, transfer it to a jar, cover tightly, and let cool off thoroughly. When ready to serve, pour the sauce over the puddings, distributing it evenly, and then send to the table.