1522 | Pudding à la H. B. Hollins.
—Pour into a copper basin one pint of sweet cream; have a dish-pan with broken ice and water in it; place the basin over it; then with the wire whip begin to beat the cream slowly, and increase the briskness until to a froth; then let rest for half an hour. With a skimmer transfer the cream into a vessel, briskly beat it again for two minutes, add two ounces of powdered sugar, eight lady-fingers cut into pieces half an inch long, and a gill of maraschino; mix all well together with a spoon for two minutes; lay the vessel in a cold place.
Line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for No. 1271 but only half the quantity of everything; then entirely fill the mold with the preparation in the vessel; tightly cover. Have broken ice mixed with rock-salt at the bottom of a pail; lay the mold over; fill the pail with broken ice and rock-salt, and let freeze for two hours.
Beat up to a stiff froth in a copper basin the whites of four eggs; remove the whip, then with a skimmer mix in eight ounces of powdered sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag (No. 1079); put the preparation into it; lay it aside for a second. Have a very cold dish ready; take up the mold from the pail, quickly dip for half a second in lukewarm water, quickly wipe it all around, uncover, and turn on the dish; then immediately decorate the top and all around with the preparation in the bag, slightly dredge powdered sugar over, lay the dish on a board, place in a very brisk oven for five seconds, to let get a light brown color; remove from the oven, take the dish from off the board, and immediately serve.