Pineapple Pudding, Iced.— Prepare a custard with
a pint of milk, two or three eggs, and 2oz. or 3oz. of
sugar ; when sufficiently thickened lift it off the fire
and whisk it lightly till cold, when you add to it a few
drops of essence of vanilla, a gill of very stiffly whipped
cream, and about 4oz. of grated pineapple; when this
is all whisked together, stir into it 2oz. of crystallized
pineapple (previously marinaded in a spoonful each
of lemon juice and brandy for two or three hours),
and pack it all into the mould and set in the ice
cave. If liked, a pine mould may be used for this
pudding; in this case, colour a little of the cream
with a few drops of green, and fill the crown of the
mould with this, adding a few drops of apricot
yellow to the rest to bring it to the right pineapple
tint. If the flavour of the pine is not quite
strong enough, you can add two or three drops of
essence of pineapple, but these essences are rather
like colourings, if the least overdone they vulgarize
and spoil the whole thing.