Pouding Glacé à l'Américaine.— Stone a quart of
damsons, crack the stones and put the kernels with
the fruit; add half a pound of sugar, and pour a
quart of boiling water on it all; add a few drops of
carmine, and when cold, tammy; add a wineglassful
of kirsch, and freeze to a batter. Line a melon
mould an inch or so thick with this mixture, and
when fairly set (in the ice cave), fill it up with the
following: Blanch and pound one pound of Barce-
lona nuts with a few almonds or walnuts, and stir
this into a pint of whipped and sweetened cream,
stir in 4oz. dissolved isinglass or leaf gelatine, with a
dessertspoonful of noyau, then close the mould, and
leave in the ice cave for an hour or two before
turning out.