sh; garnish with fancy cake and serve with whipped
cream.

250. +Frozen Apple Pudding.+-- Pare and core 8 nice greening apples,
cut them into quarters and stew with 1/2 cup water till tender; boil 1
cup sugar with 1 cup water for 5 minutes and add it to the apples
with 1 teaspoonful vanilla extract and 1/2 cup apricot marmalade;
press the whole through a sieve; when cold put it into an ice cream
freezer and work till it begins to get thick; then add 1 pint
whipped cream, 3 ounces currants and the same of seedless raisins
and finely cut citron; the last 3 ingredients should be boiled for
20 minutes in a little water and laid for 1/2 hour in vanilla syrup;
let the whole freeze until hard; fill the cream into a form, put on
the cover, paste a strip of buttered paper around the edge of the
latter and bury in salt and ice for 1 hour; serve with whipped cream
and garnish with fancy cakes.

251. +Mousse of Pineapple.+-- Line a plain form with white paper; see
that there are no creases in the paper; lay it in even and smooth;
set the form into cracked ice until following mixture is
prepared:--Pare and cut into slices 1 ripe pineapple; dissolve 1
pound sugar in 1 pint water and put it over the fire to boil; add
the pineapple slices and boil 20 minutes; transfer them to a sieve
to drain; when cold cut some of the slices into halves and lay them
inside on the side of form; cut the remaining slices of pineapple
into dice and set them cold; place a saucepan with 1-1/2 cups pineapple
syrup and the yolks of 9 eggs over the fire and stir till nearly
boiling; remove from fire, add 1 cup pineapple dice and stir till
cold; then mix it with 1 pint whipped cream; fill this into the
form, put on the cover and paste a strip of buttered paper around
its edge; then pack the form into cracked ice and salt so that it is
completely buried and let it remain 4 hours; when ready to serve dip
the form into hot water, dry quickly, turn the mousse onto a dish
and garnish with fancy cakes.

252. +Mousse a la Vanille.+-- Dissolve 1 cup sugar in 1-1/2 cups water,
add the yolks of 6 eggs and stir over the fire till nearly boiling;
remove quickly and stir till cold; then add 1 pint whipped cream, 2
teaspoonfuls vanilla extract and finish the same as pineapple in
foregoing recipe.

253. +Mousse a l'Orange.+-- Dissolve 1 cup sugar in 1 cup water and
boil a few minutes with the juice of 1 lemon; remove the syrup from
the fire, put in the thin peel of 2 or