Savoy Pudding.— Have ready one and half pints
of custard (the richness of this depends on the use to
which you mean to put the pudding; the same as
used for the pineapple one is very nice for ordinary
purposes), and pour this hot on to 3oz. of Savoy
biscuits, grated or finely crumbled, and when this is
cold stir into it 2oz. or 3oz. of crystallized or
dried cherries (or sultanas), and either a wineglassful
of liqueur syrup, or the same quantity of sherry and
lemon juice mixed (if for a more expensive pudding
stir in a gill of whipped cream and use half a gill of
liqueur to taste). This is very pretty as it stands, but
can be coloured a faint pink if liked. Mould and
freeze as usual. For these puddings it may be
observed that the simpler the mould the better the
effect. Nothing looks nicer than a plain charlotte
or a plain hexagonal mould. To this may be added,
when turned out, a little flavoured and frozen cream
with a rose pipe, together with a few crystallized fruits
marinaded in lemon juice and liqueur or wine, &c.