About an hour before sending
the pudding to table, garnish the
sides of the gauffres (previously
placed in the mould as directed
above), with a coating of the va-
nilla-cream ice about an inch thick, and cover the bottom of the
mould in the same manner; then fill up the centre with the iced Macé-
doine of fruits, place a round piece of paper on the top, and cover with
the lid; next, immerse the pudding in rough ice, mixed with salt, in a
pail or tub; cover this over with a damp cloth, and set it in a cool
place till wanted. The pudding must then be turned out of the
mould on to its dish, with the decorated top placed upon it, and gar-
nished round the base, and on the centre, with the small gauffres,
made in the form of rosettes or cornucopias, each being filled with a
little of the vanilla-cream ice, and a strawberry placed on the top
then serve immediately.