ICED APPLE PUDDING. (_French Recipe, after Carême_.)

Ingredients

• 2 dozen apples
• a small pot of apricot-jam
• 1/2 lb sugar
• 1 Seville orange
• 1/4 pint preserved cherries
• 1/4 lb raisins
• 1 oz citron
• 2 oz almonds
• 1 gill Curaçoa
• 1 gill Maraschino
• 1 pint cream

Instructions

1. Peel, core, and cut the apples into quarters, and simmer them over the fire until soft;
2. then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed;
3. work all these ingredients through a sieve, and put them into the freezing-pot.
4. Stone the raisins, and simmer them in a little syrup for a few minutes;
5. add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot;
6. put in the Curaçoa and Maraschino, and freeze again;
7. add as much whipped cream as will be required, freeze again, and fill the mould.
8. Put the lid on, and plunge the mould into the ice-pot;
9. cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table.
10. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or glass dish.