them through a sieve and mix rice and
nuts together; boil 1/2 cup sugar with 1/2 cup water for 10 minutes, add
1 teaspoonful vanilla extract, mix (hot) with the above mixture and
let it stand for an hour; put in a porcelain-lined saucepan 1 pint
cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful
vanilla extract; stir this over the fire till nearly boiling; remove
it and set aside to cool; spread 20 vanilla wafers on one side with
apricot marmalade and put 2 and 2 together; dip them into sherry
wine and set aside; also cut some stewed pineapple into dice; set a
form into cracked ice and salt and put in a few spoonfuls cream; lay
over the cream a layer of wafers, rice and pineapple; then cream
again; continue until all is used; put on the cover, paste a strip
of buttered paper around its edge and bury the form completely in
ice and rock salt from 3 to 4 hours; when ready to serve turn the
pudding onto a dish with a folded napkin underneath and send cold
pineapple or pistachio sauce to table with it.

249. +Frozen Chestnut Pudding.+-- Place a saucepan with 1/2 pound large
chestnuts over the fire, cover with water and boil a few minutes;
drain the nuts in colander, remove the outside shell and the inside
skin and boil in milk till soft; press them through a sieve and add
the yolks of 6 eggs to the puree and 1 pint sweet cream, 1/2 pound
sugar and 1 teaspoonful extract of vanilla; stir this over the fire
till nearly boiling; strain through a fine sieve; boil for 15
minutes 2 ounces well washed currants, the same of seedless raisins
and finely cut citron and a little orange peel in water; drain on a
sieve and let them lay for 2 hours in Madeira wine; put a piece of
ice (large enough to cover the bottom) in a strong pail or butter
tub and sprinkle a handful of rock salt over it; put onto this an
ice cream freezer and fill up the sides with cracked ice and salt;
put in the chestnut cream and work till it begins to thicken; then
pour in not quite 1 pint whipped cream and work until it is frozen
quite hard; then add the fruit with the wine; let it freeze a little
longer; transfer the cream to a pudding form with a tube in the
center (or an ice form), put on the cover, paste a strip of buttered
paper around its edge and bury the form in ice and salt for 1 hour;
when ready to serve rinse off the form with cold water, remove the
paper and wipe dry; then dip it quickly into hot water and turn the
pudding onto a di