Method.—Prepare the custard as directed; when half-frozen add the cream stiffly-whipped and the prepared fruit, and press into a fancy ice mould. Cover, seal the edges with lard, wrap in paper, and pack in ice and salt for about 2 hours. Blanch, coarsely chop and bake the almonds brown, let them become perfectly cold, and sprinkle them lightly on the pudding just before serving.
Time.—About 3 hours. Average Cost, 4s. 6d. to 5s. Sufficient for 7 or 8 persons.
2242.—LEMON GRANITE. (Fr.—Granite au Citron.)
Ingredients.—1 quart of half-frozen lemon water ice, ½ a pint of finely-crushed ice, 1 glass of Maraschino.
Method.—Add the crushed ice and Maraschino to the half-frozen lemon water ice, mix thoroughly, and serve in small cups or glasses.
Time.—About 1¼ hours. Average Cost, 1s. 9d. Sufficient for 8 or 9 persons.
2243.—LEMON SORBET. (Fr.—Sorbet au Citron.)
Ingredients.—8 lemons, 2 oranges, 10 ozs. of loaf sugar, 2 ozs. of castor sugar, 3 whites of eggs, ¼ of a pint of Marsala wine, 3 pints of water.
Method.—Place the loaf sugar in a stewpan with the 3 pints of water; let it dissolve, then boil and reduce a little, and skim well during the process. Add the finely-grated rind of 2 lemons, the juice of the lemons and oranges, bring to the boil, strain, and let the preparation cool. Partially freeze, then add the well-whisked whites of eggs, sugar and wine, and continue the freezing until the desired consistency is obtained.
Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons.
Note.—Orange sorbet (sorbet d'orange) may be made by using 8 oranges and 2 lemons instead of 8 lemons and 2 oranges.
2244.—MARASCHINO MOUSSE. (Fr.—Mousse au Marasquin.)
Ingredients.—½ a gill of Maraschino, ½ a gill of Kirschwasser, ½ a pint of cream, ¼ of a pint of water, 4 ozs. of loaf sugar, 4 yolks of eggs.
Method.—Boil the 4 ozs. of sugar and ¼ of a pint of water to a syrup, skimming meanwhile. Stir in the beaten yolks of eggs, add the Maraschino and Kirschwasser, and whisk the contents of the basin over a saucepan of boiling water until they thicken. Let the mixture cool, stirring frequently, and when ready to use add the stiffly-whipped cream. Line a plain mould with white paper, pour in the preparation and cover closely, first with paper, and then with the lid. Pack in ice and salt for at least 2 hours.
