Blanch the almonds and pound them to a paste, or use a half pound of
ordinary almond paste. Put half the cream in a double boiler over the fire,
add the yolks and sugar beaten to a cream, add the almond paste. Stir until
the mixture begins to thicken, take from the fire and beat with an egg
beater for three minutes. Strain through a fine sieve, and, when very cold,
add the Sultanas and the remaining cream. Freeze, turning the dasher very
slowly at first and more rapidly toward the end. Remove the dasher, scrape
down the sides of the can and pull the cream up, making a well in the
centre. Fill this well half full with apricot jam, cover over the pudding
mixture, making it smooth; repack, and stand aside for two hours.

Serve plain or with a cold Puree of Apricots.

This will serve twelve persons.


QUEEN PUDDING

Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold
in a bucket or tub of ice and salt. Line the mold with the Strawberry Ice,
fill the centre with Tutti Frutti, using half recipe; put on the lid, bind
the seam, and stand aside for at least two hours. When ready to serve, turn
the pudding from the mold into the centre of a large round dish, garnish
the base with whipped cream pressed through a star tube, and garnish the
pudding with candied cherries. Here and there around the base of the
whipped cream place a marron glace.

This will serve fifteen persons.