t
just as appropriately be called creams; however, fashion ordains that
they shall be puddings. One of the newest is the

_Jubilee Pudding._--Make a pint of claret jelly; pour it into a small
border mould; whip half a pint of cream in which is a quarter of an
ounce of dissolved gelatine. When it is whipped solid, stir in one ounce
of preserved or candied cherries, one ounce of candied angelica, one
ounce of preserved ginger, and one ounce of preserved apricot--the
ginger and angelica cut small. Set on ice; then turn out. Pile the
whipped cream and fruit in the centre, and decorate according to fancy.

_Cold Souffle Pudding a la Princesse._--Melt half an ounce of gelatine
in a gill of cream; set in boiling water till dissolved; beat the yolks
of three eggs well, and add to the milk; when well mixed, put the
custard into a double boiler till it thickens--it must not boil. Pour it
into a bowl, and add a gill of apricot preserve, made into a puree by
rubbing through a sieve with half a gill of orange juice, two ounces of
sugar, a little lemon juice, and cochineal to color it a very delicate
pink. Beat the whites of four eggs till they will not slip; stir them in
very lightly with an upward motion of the spoon, the object being to
keep the white of egg from falling, yet the whole must be thoroughly
mixed. Stir till nearly cold before putting the souffle in a mould to
set.

_Imperial Rice Pudding._--Pour a quarter of a pint of clear white jelly
into a quart mould, turning the mould about so that the jelly covers
every part; this jelly serves to keep the ornaments in place. Cover the
inside of the mould with an ounce of candied cherries split and half an
ounce of angelica cut into thin rings. Stew a quarter of a pound of rice
in a pint of milk till tender; when cool, add half a pint of whipped
cream, a quarter of an ounce of gelatine melted in a little water, a
quarter of a pound of powdered sugar, and a teaspoonful of vanilla. When
it is all well mixed, turn the preparation into the mould, and set on
ice. When firm, turn out of the mould, and serve with a puree of
apricots.

_Diplomatic Pudding._--Make a quart of custard in the following way: Put
the yolks of four eggs and the white of one into a bowl, and mix well
with a wooden spoon; stir in half a pint of milk, and strain all into a
double boiler or a pitcher; add two ounces of sugar, and stand the
pitcher (unless you have the double boiler) in a saucepan of boiling
w