Boston Cooking-School Cook Book/Chapter 26

by Fannie Farmer

Chapter XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS.

ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they cannot be recommended for the final course of a dinner, as cold mixtures reduce the temperature of the stomach, thus retarding digestion until the normal temperature is again reached. But how cooling, refreshing, and nourishing, when properly taken, and of what inestimable value in the sick room!

Frozen dishes include:—

Water Ice,—fruit juice sweetened, diluted with water, and frozen.

Sherbet,—water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs.

Frappé,—water ice frozen to consistency of mush; in freezing, equal parts of salt and ice being used to make it granular.

Punch,—water ice to which is added spirit and spice.

Sorbet,—strictly speaking, frozen punch; the name is often given to a water ice where several kinds of fruit are used.

Philadelphia Ice Cream,—thin cream, sweetened, flavored, and frozen.

Plain Ice Cream,—custard foundation, thin cream, and flavoring.

Mousse,—heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or whip from thin cream may be used folded into mixture containing small quantity of gelatine.

How to Freeze Desserts

The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces, remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth, fine-grained cream, sherbet, or water ice, while equal parts of salt and ice are used for freezing frappé. If a larger proportion of salt is used, mixture will freeze in shorter time and be of granular consistency, which is desirable only for frappé.

The mixture increases in bulk during freezing, so the can should never be more than three-fourths filled; by over-crowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After frozen to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can, for salt water is what effects freezing; until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in opening of cover, then put on cover. Re-pack freezer, using four measures ice to one of salt. Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a knife around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture.

To Line a Mould

Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by spoonfuls, and spread with back of spoon or a case knife evenly three-quarters inch thick.

To Mould Frozen Mixtures

When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled that mixture is forced down sides of mould when cover is pressed down. Re-pack in salt and ice, using four parts ice to one part salt. If these directions are carefully followed, one may feel no fear that salt water will enter cream, even though moulds be immersed in salt water.

Lemon Ice

4 cups water	2 cups sugar
3/4 cup lemon juice

Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.

Cup St.Jacques

Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters, candied cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and angelica cut in strips.

Orange Ice

4 cups water	1/4 cup lemon juice
2 cups sugar	Grated rind of two oranges
2 cups orange juice

Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.

Maraschino Ice

Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing. Serve in frappé glasses.

Pomegranate Ice

Same as Orange Ice, made from blood oranges.

Raspberry Ice I

4 cups water	2 cups raspberry juice
1 2/3 cups sugar	2tablespoons lemon juice

Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.

Raspberry Ice II

1 quart raspberries	1 cup water
1 cup sugar	Lemon juice

Sprinkle raspberries with sugar, cover, and lot stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.

Strawberry Ice I

4 cups water	2 cups strawberry juice
11/2 cups sugar	1 tablespoon lemon juice

Prepare and freeze same as Raspberry Ice I.

Strawberry Ice II

1 quart box strawberries	1 cup water
1 cup sugar	Lemon juice

Make same as Raspberry Ice II.

Currant Ice

4 cups water	11/2 cups sugar
2cups currant juice

Prepare and freeze same as Raspberry Ice I.

Raspberry and Currant Ice

4 cups water	2/3 cups raspberry juice
11/3 cups water	11/3 cups currant juice

Prepare and freeze same Raspberry Ice I.

Crême de Menthe Ice

4 cups water	1/3 cup Crême de Menthe cordial
1 cup sugar	Green coloring

Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.

Icebergs

Dissolve two cups sugar in three cups boiling water; cool, add three-fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game.

Canton Sherbet

4 cups water	1/4 lb. Canton ginger
1 cup sugar	1/2 cup orange juice
1/3 cup lemon juice

Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.

Milk Sherbet

4 cups milk	11/2 cups sugar
Juice 3 lemons

Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.

Frozen Chocolate with Whipped Cream

2 squares unsweetened chocolate	Few grains salt
1 cup sugar	1 cup boiling water
3 cups rich milk

Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil five minutes, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.

Pineapple Frappé

2 cups water	2 cups ice-water
1 cup sugar	1 can grated pineapple or
Juice 3 lemons	1 pineapple shredded

Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

Pineapple Sorbet

2 cups water	11/3 cups orange juice
2 cups sugar	1/2 cup lemon juice
1 can grated pineapple or	1 quart Appollinaris
1 pineapple shredded

Prepare and freeze same as Pineapple Frappé.

Sicilian Sorbet

1 can peaches	2 cups orange juice
1 cup sugar	2 tablespoons lemon juice

Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.

Italian Sorbet

4 cups water	11/2 cups grape fruit juice
2 cups sugar	1/2 cup lemon juice
11/2 cups orange juice	1/4 cup wine

Prepare and freeze same as Pineapple Frappé.

Apricot Sorbet

1 can apricots	1/2 cup wine
1 cup sugar	1/4 cup lemon juice
1 pint cream

Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.

Café Frappé

White 1 egg	1/2 cup ground coffee
1/2 cup cold water	4 cups boiling water
1 cup sugar

Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.

Cranberry Frappé

1 quart cranberries	2 cups sugar
2 cups water	Juice 2 lemons

Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt.

Grape Frappé

4 cups water	2 cups grape juice
2 cups sugar	2/3 cup orange juice
1/4 cup lemon juice

Prepare and freeze same as Pineapple Frappé.

Pomona Frappé

11/2 cups sugar	1 quart sweet cider
4 cups water	2 cups orange juice
1/2 cup lemon juice

Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush.

Clam Frappé

20 clams

1/2 cup cold water

Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.

Frozen Cranberries

4 cups cranberries	21/4 cups sugar
11/2 cups boiling water

Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub through a sieve, cool, and pour into one-pound baking-powder boxes. Pack in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to fill two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry sauce or jelly.

Frozen Apricots

1 can apricots	11/2 cups sugar
Water

Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.

Pineapple Cream

2 cups water	1 can grated pineapple
1 cup sugar	2 cups cream

Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.

Cardinal Punch

4 cups water	1/3 cup lemon juice
2 cups sugar	1/4 cup brandy
2/3 cup orange juice	1/4 cup Curacoa
1/4 cup tea infusion

Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappé glasses.

Punch Hollandaise

4 cups water	Rind one lemon
11/3 cups sugar	1 can grated pineapple
1/3 cup lemonjuice	1/4 cup brandy
2 tablespoons gin

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doiley.

Victoria Punch

31/2 cups water	Grated rind two oranges
2 cups sugar	1 cup angelica wine
1/2 cup lemon juice	1 cup cider
1/2 cup orange juice	11/2 tablespoons gin

Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.

Lenox Punch

2 cups water	1 cup orange juice
3/4 cup sugar	1/2 cup lemon juice
2/3 tumbler currant jelly	2 bottles ginger ale
Ice	1/3 cupbrandy

Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add and fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.

German Punch

2 cups water	1 cup sugar
13/4 cups tomatoes	3 tablespoons lemon juice
3 apples, cored, pared, and chopped	Piece ginger root
3 tablespoons Maraschino

Mix ingredients, expect cordial, and cook thirty-five minuted. Rub through a sieve, add Maraschino, and freeze to a mush.

London Sherbet

2 cups sugar	3 tablespoons lemon juice
2 cups water	1 cup fruit syrup
1/3 cup seeded and finely cut raisins	1/4 grated nutmeg
	1/4 cup port wine
3/4 cup orange juice	Whites 3 eggs

Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.

Roman Punch

4 cups water	1/2 cup orange juice
2 cups sugar	1/2 cup tea infusion
1/2 cup lemon juice	1/2 cup rum

Prepare and freeze same as Cardinal Punch.

Coup Sicilienne

1 shredded pineapple	2 tablespoons Maraschino
3 oranges (pulp)	1 tablespoon lemon juice
3 bananas sliced	Few grains salt
Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.

Coup a I’Ananas

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.

Vanilla Ice Cream I (Philadelphia)

1 quart thin cream	3/4 cup sugar
11/2 tablespoons vanilla

Mix ingredients, and freeze.

Vanilla Ice Cream II

2 cups scalded milk	1 egg
1 tablespoon flour	1/8 teaspoon salt
1 cup sugar	1 quart thin cream
2 tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Chocolate Sauce I

(To be served with Vanilla Ice Cream)

11/2 cups water	1 tablespoon arrowroot
1/2 cup sugar	1/2 cup cold water
6 tablespoons grated chocolate	Few grains salt
1/2 teaspoon vanilla

Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.

Chocolate Sauce II

1 square unsweetened chocolate	1 tablespoon butter
1 cup sugar	1/3 cup boiling water
1/2 teaspoon vanilla

Melt chocolate; add butter, and pour on gradually water. Bring to boiling-point, add sugar, and let boil five minutes, cool slightly, and add vanilla.

Coffee Sauce

(To be served with Vanilla Ice Cream)

11/2 cups milk	1/3 cup sugar
1/2 cup ground coffee	3/4 tablespoon arrowroot
Few grains salt

Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.

Vanilla Ice Cream Croquettes

Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.

Chocolate Ice Cream I

1 quart thin cream	11/2 squares unsweetened chocolate or
1 cup sugar	1/4 cup prepared cocoa
Few grains salt	1 tablespoon vanilla

Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.

Chocolate Ice Cream II

Use recipe for Vanilla Ice Cream II. Melt two squares unsweetened chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.

Strawberry Ice Cream I

3 pints thin cream	2 cups sugar
2 boxes berries	Few grains salt

Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rice Jersey milk may be substituted for cream.

Strawberry Ice Cream II

3 pints thin cream	13/4 cups sugar
2 boxes strawberries	2 cups milk
11/2 tablespoons arrowroot

Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.

Orange Ice Cream

1 cup heavy cream	2 cups orange juice
1 cup thin cream	Sugar

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.

Pineapple Ice Cream

3 pints cream	1/2 cup sugar
1 can grated pineapple

Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.

Coffee Ice Cream

1 quart cream	11/4 cups sugar
11/2 cups milk	1/4 teaspoon salt
1/3 cup Mocha coffee	Yolks 4 eggs

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maras-chino cherries or in halves of cantaloupes.

Caramel Ice Cream

1 quart cream	1 egg
2 cups milk	1 tablespoon flour
11/3 cups sugar	1/8 teaspoon salt
11/2 tablespoons vanilla

Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.

Burnt Almond Ice Cream

It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.

Brown Bread Ice Cream

3 pints cream	7/8 cup sugar
11/4 cups dried brown bread crumbs	1/4 teaspoon salt

Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.

Bisque Ice Cream

Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped.

Burnt Walnut Bisque

2 cups scalded milk	2/3 cup chopped walnut meats
Yolks 3 eggs	1 cup heavy cream
1 cup sugar	3/4 tablespoon vanilla
Few grains salt

Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.

Praline Ice Cream

3 pints cream	1 cup Jordan almonds
11/3 cups sugar	1/4 teaspoon salt
1 tablespoon vanilla

Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.

Macaroon Ice Cream

1 quart cream	3/4 cup sugar
1 cup macaroons	1 tablespoon vanilla

Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.

Banana Ice Cream

1 quart cream	11/3 tablespoons lemon juice
4 bananas	1 cup sugar
A few grains salt

Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze.

Ginger Ice Cream

To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine; then freeze.

Pistachio Ice Cream

Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett’s Leaf Green.

Pistachio Bisque

To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce.

Fig Ice Cream

3 cups milk	1 lb. figs, finely chopped
1 cup sugar	11/2 cups heavy cream
Yolks 5 eggs	Whites 5 eggs
1 teaspoon salt	1 tablespoon vanilla
2 tablespoons brandy

Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.

Junket Ice Cream with Peaches

4 cups lukewarm milk	1 tablespoon cold water
1 cup heavy cream	1 tablespoon vanilla
11/4 cups sugar	1 teaspoon almond extract
1/8 teaspoon salt	Green Coloring
11/2 Junket Tablets	1 can peaches

Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.

Violet Ice Cream

1 quart cream	1/3 cup Yvette Cordial
3/4 cup sugar	1 small bunch violets
Few grains salt	Violet coloring

Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

Neapolitan or Harlequin Ice Cream

Two kinds of ice cream and an ice moulded in a brick.

Baked Alaska

Whites 6 eggs	2 quart brick of ice cream
6 tablespoons powdered sugar	Thin sheet sponge cake

Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.

Pudding Glacé

2 cups milk	1/4 teaspoon salt
2/3 cup raisins	1 quart thin cream
1 cup sugar	1/2 cup almonds
1 egg	1/2 cup candied pineapple
1 tablespoon flour	1/3 cup Canton ginger
3 tablespoons wine

Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.

Frozen Pudding I

21/2 cups milk	1 cup heavy cream
1 cup sugar	1/4 cup rum
1/8 teaspoonful salt	1 cup candied fruit, cherries, pineapples, pears, and apricots
2 eggs

Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.

Frozen Pudding II

1 quart cream	1/4 cup rum
3/4 cup sugar	1 cup candied fruit
8 lady fingers

Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding.

Frozen Tom and Jerry

2 cups milk	1/8 teaspoon salt
3/4 cup sugar	21/2 cups cream
Yolks 6 eggs	2 tablespoons rum
1 tablespoon brandy

Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.

University Pudding

Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.

Covington Cream

3/4 cup sugar	1/3 cup rum
1/2 cup Formosa tea infusion	1 quart cream

Mix ingredients, and freeze to a mush. Serve in frappé glasses.

Delmonico Ice Cream with Angel Food

2 cups milk	1/8 teaspoon salt
3/4 cup sugar	21/2 cups thin cream
Yolks 7 eggs	1 tablespoon vanilla
1 teaspoon lemon

Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.

Angel Food

Whites 3 eggs	1 quart cream whip
1/2 cup powdered sugar	11/2 teaspoons vanilla

Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.

Manhattan Pudding

11/2 cups orange juice	1 pint heavy cream
1/4 cup lemon juice	1/2 cup powdered sugar
Sugar	1/2 tablespoon vanilla
2/3 cup chopped walnut meats

Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.

Sultana Roll with Claret Sauce

Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours.

Claret Sauce

1 cup sugar	1/4 cup water
1/3 cup claret

Boil sugar and water eight minutes; cool slightly, and add claret.

Angel Parfait

1 cup sugar	Whites 3 eggs
3/4 cup water	1 pint heavy cream
1 tablespoon vanilla

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.

Café Parfait

1 cup milk	1/8 teaspoon salt
1/4 cup Mocha coffee	1 cup sugar
Yolks 3 eggs	3 cups thin cream

Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.

Italian Meringue

1/2 cup sugar	Whites 3 eggs
1/4 cup water	1 cup thin cream
1 tablespoon gelatine or	1/2 tablespoon vanilla
1/4 teaspoon granulated gelatine

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.

Bombe Glacée

Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.

Noisette Bomb

Strawberry Ice I	3/4 cup hot caramel syrup
1/2 cup sugar	Yolks 4 eggs
1/2 cup chopped blanched filberts	11/3 cups heavy cream
	1/2 tablespoon vanilla
Few grains salt

Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.

Nesselrode Pudding

3 cups milk	1/2 teaspoon salt
11/2 cups sugar	1 pint thin cream
Yolks 5 eggs	1/4 cup pineapple syrup
11/2 cups French Marrons

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons forced through a purée strainer; then freeze. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.

Pistachio Fruit Ice Cream

3 cups milk	11/2 cups chestnut purée
11/2 cups sugar	1 teaspoon almond extract
Yolks 5 eggs	1 tablespoon vanilla
1/2 teaspoon salt	3/4 cup glacé fruits
1 pint heavy cream	Maraschino
Green coloring

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.

Nougat Ice Cream

3 cups milk	Whites 5 eggs
1 cup sugar	1/3 cup, each, pistachio, filbert, English walnut, and almond meats
Yolks 5 eggs
1 teaspoon salt	1 teaspoon almond extract
11/2 cups heavy cream	1 tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.

Orange Pekoe Ice Cream

2 cups milk	Yolks 4 eggs
3 tablespoons Orange Pekoe tea	1/4 teaspoon salt
11/2 cups sugar	Grated rind 1 orange
1 pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547).

Orange Delicious

2 cups sugar	1 cup cream
1 cup water	Yolks two eggs
2 cups Orange juice	1 cup heavy cream
1/4 cup shredded candied orange peel

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours.

Strawberry Mousse

1 quart thin cream	1/4 box gelatine (scant) or
1 box strawberries	11/4 tablespoons granulated gelatine
1 cup sugar	2 tablespoons cold water
3 tablespoons hot water

Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.

Coffee Mousse

Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.

Pineapple Mousse

1 tablespoon granulated gelatine	2 tablespoons lemon juice
1/4 cup cold water	1 cup sugar
1 cup pineapple syrup	1 quart cream

Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.

Chocolate Mousse

2 squares unsweetened chocolate	3 tablespoons boiling water
1/2 cup powdered sugar	3/4 cup sugar
1 cup cream	1 teaspoon vanilla
3/4 tablespoon granulated gelatine	1 quart cream

Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.

Maple Parfait

4 eggs	1 cup hot maple syrup
1 pint thick cream

Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.

Mousse Marron

1 quart vanilla ice cream	1 teaspoon granulated gelatine
1/2 cup sugar	11/2 cups prepared French chestnuts
1/4 cup water	1 pint cream
Whites two eggs	1/2 tablespoon vanilla

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.

Cardinal Mousse, with Iced Madeira Sauce

Line a mould with Pomegranate Ice; fill with Italian Meringue made of three-fourths cup sugar, one-third cup hot water, whites two eggs, and one and one-half teaspoons granulated gelatine dissolved in two tablespoons boiling water. Beat until cold, and fold in whip from two cups cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.

Iced Madeira Sauce

1/4 cup orange juice	1/2 cup sugar
2 tablespoons lemon juice	1 cup boiling water
1/2 cup Madeira wine	Whites 2 eggs

Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.

Cocoanut Naples, Sauterne Sauce

Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with

Sauterne Sauce

1 cup sugar	4 tablespoons Sauterne
1/2 cup water	Green coloring

Make same as Claret Sauce, and color with leaf green.

Ice à la Margot

Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream, sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes cut in halves.

Coup aux Marrons

Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in champagne glasses, allowing one and one-half marrons to each glass, cover with vanilla ice cream, and garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.

Plombiére Glacé

Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with marron glacé and candied violets or glacé cherries.

Demi-glacé aux Fraises

Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre with preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and ice, and let stand one hour. For ice cream, make custard of two and one-half cups milk, yolks four eggs, one cup sugar, and one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze.

Mazarine

Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over

Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. Cook syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé cherries, and whipped cream.

Flowering Ice Cream

Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each.

Concord Cream

1 pint cream	Lemon or fresh lime juice
11/4 cups grape juice	1/2 cup heavy cream
1/3 cup sugar	Pistachio nuts, finely chopped

Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.

German Ice Cream

Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces.

Frozen Orange Soufflé

11/2 cups orange juice	11/2 teaspoons granulated gelatine
11/2 cups sugar	3 tablespoons boiling water
2 tablespoons lemon juice	21/2 cups cream
Yolks 5 eggs	Candied orange peel
Pistachio nuts

Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.

Biscuit Tortoni in Boxes

1 cup dried macaroons, finely crushed	1/2 cup sugar
	1/3 cup sherry
2 cups thin cream	1 pint heavy cream

Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.

Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box.

Frozen Soufflé Glacé

4 eggs	1 tablespoon lemon juice
Grated rind 1 lemon	1/2 cup Madeira wine
2/3 cup sugar	Few grains salt
2/3 cup heavy cream

Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.

Frozen Plum Pudding

2 cups milk	21/2 cups cream
1 cup sugar	3/4 cup candied fruit
Yolks 6 eggs	1/2 cup almonds, blanched and chopped
1/4 teaspoon salt
1/4 cup sherry	1/3 cup Sultana raisins
1/2 cup pounded macaroons

Make custard of milk, one-half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is desired, use whites of eggs for meringue, Baked Alaska .

Frozen Charlotte Glacé

Mould ice cream in brick form or one-half pound baking-powder boxes. Remove from mould or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with whipped cream, sweetened and flavored, and pipe cream between lady fingers. Baking-powder boxes are used when individual service is desired, the cream being cut in halves crosswise.