THEIR ICES,CREAMS AND SWEETS
BAVAROIS OF APRICOTS
Dissolve one and one-fourth ounces of good gelatine in one pint of lukewarm water. Add one-half pound sugar. Let stand for ten minutes and strain. Then add one pint of apricot pulp made of fresh apricots by removing skin and pits and passed through a fine sieve Add two ounces Kirschwasser.
Beat in a kettle one pint of whipping cream. When stiff mix with the above and place in moulds, then set in refrigerator until firm. Then remove the mould by dipping in warm water. Place the Bavarois on a special cold dish and garnish with whipped cream and brandied apricots.
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CHARLES PIER GIORGI
CHEF DE CUISINE
HOTEL ALCAZAR
St. Augustine, Fla.
Prior to coming to the Hotel Alcazar, Mr. Giorgi was at the Hotel Walton and the Gilsey House, New York City; the Bay Shore House at City Island, N.Y.; the Hollywood Hotel at West End, N.J., and at the Hotel Kittatinny at Delaware Water Gap Pa.
SHERBET A' LA'DUSE
Boil one quart of water with one pound granulated sugar for twenty minutes. Cool, add the juice of six lemons, three oranges and whites of six eggs. Mix thoroughly and strain through a cheese cloth and freeze. After freezing add one pony of anisette, one pony maraschino and one pony of sloe gin. Mix thoroughly. Set aside for one hour. Serve with whipped cream.
BOMBE TRIUNWIR
Prepare four ounces of marrons, glace and four ounces of Moutarde De Cremona. Chop very fine. Work into a still paste with a little kummel. Line four bombe molds with water ice. Place in center of the ice cream one spoonful of the paste. Cover tight with ice cream and close the mold very tight, pack in ice and salt for two hours. When ready to serve, dip into hot water, remove the mould and serve on a lace doily.
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