Frozen Pudding with a Compote of Orange

Step 1. Beat the yolks to a cream. Boil the sugar and water, and 5

Step 2. minutes after they begin to boil add a little of the syrup to the

Step 3. yolks, mix, then return it to the sauce pan, and beat over the

Step 4. fire for about 1 minute. Take from the fire, stand the sauce pan

Step 5. in a pan of cold water, and beat the mixture until cold, changing

Step 6. the water or adding ice. Add to the cold egg mixture the chopped

Step 7. fruit. Freeze it slowly until quite hard, then remove the dasher

Step 8. and stir in the cream that has been whipped to a stiff froth and drained. Cover the can, repack, and stand aside for at least 2

Step 9. hours. When ready to serve dip the can quickly in a pan of

Step 10. warm water, and turn the pudding in a deep dish. Arrange

Step 11. quickly the compote, and send to the table. This is one of the

Step 12. most sightly and palatable of the simple frozen puddings. Copyright, Mrs. S. T. Rorer.