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FROZEN PUDDINGS

(Frozen Desserts) - (The International Jewish Cook Book)







For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
hours.











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