hocolate evenly
around the inside of form, so as to form a complete lining; then
cover the form and let it remain in ice until hard; next fill in the
above vanilla cream, cover tightly, paste a strip of buttered paper
around the edge of cover and bury the form in plenty of ice and rock
salt for 4 hours; in serving dip the form in hot water, quickly turn
the bombe out onto a round dish, decorate with kisses and serve at
once.

240. +Bombe a la Parisienne.+-- Press 1 quart ripe strawberries
through a sieve, add 1 pound sugar dissolved in 1/2 pint cold water
and a little Rhine wine; pack a plain ice cream form into cracked
ice and salt, pour in the strawberries and let freeze till it begins
to thicken; then spread the half frozen strawberry ice onto the
sides and bottom of form so that it forms a complete lining inside;
cover the form and let it remain in ice till hard; in the meantime
have a pineapple cream prepared as follows:--

241. +Pineapple Cream for Bombe a la Parisienne.+-- Place a saucepan
with the yolks of 6 eggs and 1 pint pineapple syrup over the fire
and stir until nearly boiling; remove from the fire and when cold
add 1 pint whipped cream; fill this inside of the strawberry ice,
cover the form tightly, paste a strip of buttered paper around the
edge of cover and bury in ice and salt for 3 hours; when ready to
serve take out the form, rinse off with cold water, remove the
paper, dip the form quickly into hot water and turn the bombe onto a
handsome dish; garnish with fruit, French candies or fancy cakes and
serve at once. NOTE.--The strawberry ice may be first frozen in a
freezer and then put into the form.

242. +Ice Pudding (with Pumpernickel).+-- Cut 6 ounces pumpernickel
into slices and dry them in the oven; roll them fine with a rolling
pin and sift the crumbs through a coarse sieve; mix them with 1
quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup
sugar; fill the cream into a tin form with a tube in the center,
cover tightly, paste a strip of buttered paper around the edge of
cover and bury in cracked ice and rock salt for 4 hours; when ready
to serve dip the form into hot water, turn the pudding onto a round
dish and serve at once.

243. +Ice Pudding (with Almonds).+-- Stir the yolks of 8 eggs with 3/4
pound sugar to a cream, add 1 quart whipped cream, 1/2 pound ground
almonds and finish the same as Strawberry Pudding.

244. +Frozen Pudding a la Montmorency.+-- Mix 2 tablespoon