3rd, Edition 
 
 Tttef^ 
 
 G.HERMANSENN 
 
Cornell Umw^mmcwT^irevisjirp 
 
 TX 795.S45 1907 
 
 Ices and how to make them :a popular tre 
 
 3 1924 000 657 894 
 
 HOTEL ADMINISTRATION 
 LIBRARY 
 
 AT CORNELL UNIVERSITY 
 
 THE GIFT OP 
 
 Mr. & Mrs. Carl A. Rietz 
 
Cornell University 
 Library 
 
 The original of tliis book is in 
 the Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924000657894 
 
ICE5, 
 
 HOW TO MAKE THEM. 
 
 A POPULAR TREATISE 
 
 CREAM, WATER, AND FANCY DESSERT ICES, ICE 
 
 PUDDINGS, MOUSSES, PARFAITS, GRANITES, 
 
 COOLING CUPS, PU*JCHES, ETC. 
 
 CHARLES HERMAN SENN, 
 U\ 
 
 Author of " The New Century Cookery Book," "Practical 
 
 Gastronomy," ^* Recherch& Cookery,'^ '■^Recherche Side 
 
 Dishes," " Breakfast and Sttp^er Dishes," *' Culinary 
 
 Encyclopcedia," *' The Cookery Manual," "French 
 
 Menus," " RecherchS Luncheon and Dinner 
 
 Sweets," " Eggs and Omelets," etc., etc. 
 
 THIRD EDITION. 
 
 (Revised and Enlahged.) 
 
 Published by the 
 
 FOOD AND COOKERY PUBLISHING AGENCY, 
 
 LONDON, S.W. 
 
CONTENTS. 
 
 
 PAGE 
 
 Preface 
 
 3 
 
 The Art of Ice Making 
 
 5 
 
 Cream Ices 
 
 i8 
 
 Water Ices 
 
 34 
 
 Sorbets, Granites, Punch, etc. 
 
 ... 46 
 
 Parfaits, Mousses and Souf59ds 
 
 .. 63 
 
 Glaces Fantaisies (Fancy Ices) 
 
 75 
 
 Cooling Cups, etc. 
 
 97 
 
 General Index 
 
 ... 103 
 
PREFACE. 
 
 This little Manual, which was already proved 
 most useful by its former editions, will doubtless 
 in its revised form maintain its popularity as a 
 guide book for preparing frozen dainties. 
 
 The book has met the test of hundreds of ex- 
 perienced cooks and received their hearty 
 approval. The author's claim that it would fill a 
 want felt by the confectionery branch of the 
 trade has been fuUy realised. Most cookery 
 books contain recipes for ices (reliable and 
 otherwise) ; but only in a very few instances has 
 this subject been assigned a separate volume. 
 
 The present edition, besides being revised and 
 improved, contains a number of new ways of 
 preparing ices for table, as well as several new 
 illustrations. 
 
 Tlie art of making ices has always been one ot 
 the most fascinating branches in cookery, and in 
 compiling the various recipes in this book the 
 author has endeavoured to exercise every possible 
 care to meet the present-day requirements of 
 cooks and caterers, so as to provide for the actual 
 needs of those who are desirous of cultivating 
 this useful and essential branch, which justly 
 belongs to the pleasures of the table. 
 
 C. H. S, 
 
 April, 190J. 
 
By C. HERMAN SENN. 
 
 Dedicated by special permission to 
 H.R.H. THE PRINCESS OF WALES. 
 
 I"" HIS voluminous work may be 
 justly termed the most up-to-date 
 Book on Cookery, for it is a veritable 
 Culinary Dictionary written by a prac- 
 tical chef, who is eminently qualified 
 for the task involved in bringing out so 
 important a work. 
 
 The Author, in compiling menus and 
 recipes, has striven to combine economy 
 with excellence, based on his experience 
 in the old century, with the new cen- 
 tury's ideas and requirements. Every- 
 thing pertaining to Recherche Cookery 
 is found in this book — being an ex- 
 haustive treatise on the ever-interesting 
 subjects, Cookery and Gastronomy. 
 
 No less than 5,000 Recipes, Cooking 
 Methods and Menus, together with 
 over 400 Illustrations, are given. 
 
 Price 21/= Edition de Luxe, 33/= 
 
 THE FOOD AND COOKERY 
 PUBLISHING AGENCY, 
 
 329, VAUXHALL BRIDGE ROAD, 
 VICTORIA STATION, S.W, 
 
The Art of Ice Making. 
 
 IT is said that ices were originally introi- 
 duced by Catherine de Medici in the 
 sixteenth century ; at that time only 
 so-called water ices and iced drinks 
 were known. It was about this time that 
 the French people learned how to freeze 
 water artificially ; whilst water ices, 
 shaped in moulds, were first served in 
 France in 1660. Soon after this they 
 were introduced into England. Ices de- 
 rive their present great popularity from 
 America, where they are consumed during 
 the winter as well as summer months in 
 enormous quantities. Cream ices, such 
 a? we now have, are comparatively of re- 
 cent invention, for when these were first 
 introduced they were very primitive coim- 
 pared with the deliciously - flavoured, 
 coloured,' and artistically-shaped ices of 
 the present day. 
 
 Broadly speaking, ices are divided into 
 two cases, viz. : the cream or custard 
 ice and the water ice. There are, of 
 course, numerous ways of preparing and 
 of freezing both water and cream ices. 
 
 The many changes which of late years 
 have taken place in the fashions of table 
 have brought about considerable improve- 
 ments in the matter of ices, so' much so 
 that their preparation and the service of 
 ices has become one of the "fine arts of 
 the cuisine." At every so-called r^iTilar 
 
set-dinner, ices are invariably served in 
 several varieties and styles. 
 
 There are some hundreds of different 
 kinds of ice preparations, which include 
 the larg-e varieties' of moulded ices, 
 souffles, sorbets, etc., served at the table, 
 as well as the simpler kinds on sale at the 
 confectioners' and refreshment places, 
 where the general public may partake of 
 these cooling dainties in their rambles 
 through our towns. 
 
 A DOUBLE ICE FREEZING MACHINE. 
 
 The making of ices is not a difficult 
 process, although Jt is often difficult to 
 obtain a really good ice. The principal 
 reason of failure is mostly found to lie in 
 the carelessness displayed in their manu- 
 facture, and the inaccurate use of the 
 correct proportions of ingredients. 
 
 Ices may be divided into three classes : 
 
 a. The custard or cream ices. 
 
 h. The water ices. 
 
 c. The mousses, souffles, and sorbets. 
 
It is needless to say that there are 
 various methods of making- all three, 
 although the principles — i.e., the founda- 
 tions — are throughout alike, and the re- 
 sult varies but little. 
 
 APPLIANCKS NECESSARY. 
 
 A proper freezing pot, freezing ma- 
 chine, or freezing apparatus is the first 
 important item. It matters little what 
 kind of make of machine is used, pro- 
 
 SPATULAS FOR MIXING. PEWTER FREEZING POT. 
 
 vided satisfactory results can be obtsiined. 
 There are but few reliable machin,es in 
 existence. To my mind, the ordinary and 
 old-fashioned pewter freeing pot is far 
 more satisfactory and reliable than many 
 existing inventions in freezing machines. 
 Copper pans or copper moulds should on 
 no account be used for freezing ice, be- 
 
8 
 
 cause the acids used in the preparation of 
 the mixtures are apt to bring- about in- 
 jurious effects to the ice. Except in the 
 case of souffles, a pewter pot and pewter 
 mould for freezing should always be used, 
 these being far more suitable for the pur- 
 pose than anything- else. Next to the 
 pewter freezing- pot, a spatula and wooden 
 tub are necessary. The freezing- tub 
 should be provided with a plug-hole near 
 or at the bottom, so that the water may 
 be drawn off when necessary. The other 
 accessories required will be basins, pans. 
 
 THE MOUNTAIN ICE FREEZER. 
 
 or pots, to hold the ice mixture. These 
 should be of earthenware, tinned, or 
 enamelled metal pots or basins. I do not 
 recommend copper pans at all in this case, 
 and give preference to thick earthenware 
 basins or bowls. An ice pick for breaking- 
 up ice is also required. Wooden spoons 
 for stirring the mixtures, one or two 
 spatulas for scraping down the ice from 
 the sides of the pot and for mixing- (stir- 
 ring) will also be required. Next to these 
 ice moulds are needed, a few ice pudding 
 moulds, some fancy moulds for dessert 
 
ices, and, when Neapolitan ice is required, 
 so-called Neapolitan frames are needed. 
 
 ROUND ICE CAVE OR FREEJING CABINET. 
 
 In making" souffl6 ice, a special appli- 
 ance, known as ice cave, or ice chest, will 
 
 IMPROVED ICE CAVE CABINET. 
 
 be found most convenient and extremely 
 useful. These will also serve for the pur- 
 
pose of keeping- ice pudding's, etc., after 
 they are frozen, because they will then 
 keep perfect until required for serving. 
 
 To ensure uniformity in syrups used for 
 ice-making it is well to use a saccharometer, 
 by which the strength of syrups can be 
 quickly tested. 
 
 The use of Senn's saccharometer is 
 strongly recommended, for by its use the 
 operator can see at a glance the exact 
 deg-ree of heat of the syrup. The figures 
 or stage of sugar boiling are given on the 
 side of the instrument, and as it gives 
 every grade that may be needed for all 
 kinds of sugar boiling, from the small 
 thread {petit filet ou lisse) to caramel, it 
 recommends itself as a safe and reliable 
 register. 
 
 I need hardly add that 
 every utensil or appliance 
 used for making ices must 
 be scrupulously clean and 
 dry, otherwise it is hardly 
 possible to obtain satisfac- 
 tory results. 
 
 ON THE USE OP 
 
 INGREDIENTS. 
 
 Everything used for 
 making ice must be fresh 
 and of the best quality. 
 Use: fresh fruit whenever 
 possible, and avoid the use 
 of essences or essential oils. 
 Jam or fruit pulp (pre- 
 served) may be used as a 
 substitute when fresh fruit 
 is unobtainable or out of 
 season. It is false economy 
 to use inferior materials for 
 ices, because the best, al- 
 though the price is a little 
 
higher, will go much further, and the ices 
 will have a finer flavour, and will, conse- 
 quently, give greater satisfaction. 
 
 ON FREEZING. 
 
 The freezirlg of ices is no longer a 
 secret process, for this operation can now 
 be seen at almost every street corner. I 
 deem it, however, essential to give a few 
 
 SECTIONAL SINGLE FREEZER. 
 
 practical hints on the process of freezing, 
 because the mere fact of seeing somebody 
 turning the freezing pot does not teach 
 one the needful and proper methods 
 necessary for making successful ices. 
 
 The object of freezing is to reduce the 
 temperature, and in this case we need the 
 help of ice and salt to make the mixture 
 more or less solid. In this the best re- 
 sults are obtained by the use of rough ice 
 and so-called "freezing salt (coarse salt). 
 
12 
 
 Seven or eight pounds of ice to one pound 
 of salt are considered the correct propor- 
 tions to use. It is a great mistake to use 
 more salt than one pound to eight pounds 
 of ice. Some will add more salt, with a 
 view of making the contents of the freez- 
 ing pot freeze more quickly. This will, 
 of course, be effective for a time, but very 
 shortly after the ice -will become reduced 
 to water, and the freezing operation must 
 then co'me to a standstill. 
 
 The following are the directions for 
 preparing the freezing pot ready for 
 freezing creams, fruit syrups, pulps, etc. : 
 Crush or pound the ioe, put a layer of ice 
 at the bottom of the freezing tub (see illus- 
 tration), sprinkle over some salt, then 
 place the freezing pot in the centre ; see 
 that the lid of the pot is put on securely. 
 The reason of my recommending the 
 freezing pot to be fixed on the top of a 
 layer of ice is because it will revolve much 
 more easily and 
 more quickly. 
 
 Continue to fill the 
 sides of the pot 
 and pail or tub 
 with . crushed ice 
 and salt in alter- 
 native layers. 
 After the freezing 
 pot has been 
 turned for a short 
 time, some of the 
 ice around it will 
 sink, when the tub 
 or pail must be 
 replenished with 
 more crushed ice 
 and salt. When 
 this - is done wipe 
 
 AMERICAN FREEZER. 
 
13 
 
 the top of the freezings pot with a wet 
 cloth, and place a damp cloth or a piece 
 of sacking- (damped) on the top of the ice, 
 between the pot and tub or pail. This is 
 done to prevent the escape of frost, and 
 to keep out the warm air. When this is 
 done lift off the lid of the pot, wipe care- 
 fully the inside of it, and pour in the mix- 
 
 MOUUJ FOR NEAPOLITAN ICE BRICKS. 
 
 ture you wish to freeze ; replace the lid 
 tightly, and proceed to turn the pot by 
 the handle of the lid as quickly as possi- 
 ble. Use one hand only for turningf. In 
 a very short time a thin coating- of the 
 frozen mixture will be noticed on the 
 side of the freezing pot ; this must be 
 
 ■ THREE ROSES NEAPOLITAN MOULD. 
 
 scraped down with the spatula, and as 
 soon as another layer is formed it must 
 be dealt with in the same manner ; but 
 each time the mixture should be well 
 worked up (mixed) with the spatula. This 
 and the turning is continued until the mix- 
 ture has acquired the desired consistency 
 - — i.e., a creamy mass. When a freezing 
 
14 
 
 machine is used the process is practically 
 the same as above described. When 
 icing mousses, souffles, sorbets, granites, 
 coffee, etc., the process of freezing is 
 somewhat different ; but in such cases I 
 will give the needful directions when deal- 
 ing with the respective recipes of these 
 dishes. 
 
 When the mixture above described has 
 frozen sufficiently firm, the water should 
 be drawn off from the pail or tub, and 
 when it is desired to keep it for some time 
 longer in the pot before moulding or serv- 
 ing it, more ice (crushed ice) should be 
 put in the tub. Very little salt should be 
 used when refilling. 
 
 In lifting the lid off the freezing pot, 
 great care must be taken so as not to get 
 any salt into the mixture, for if the least 
 quantity of salt should get into it, the 
 whole of the ice mixture is likely to be- 
 come spoilt. 
 
 FREEZING WITHOUT ICE. 
 
 The following ingredients can be used 
 with very fair success for freezing where 
 ioe is scarce or unobtainable. Although 
 dearer to use than ice and salt, it will be 
 found most useful by those who are un- 
 able to get ice : — 
 
 Take 2 parts of sulphate of soda, i part 
 of muriate of ammonia, i part of nitrate 
 of potash. Pound separately each ingre- 
 dient in a mortar, and mix with water ; 
 4 ounces of the above mixed with about 
 r gallon of water will make a good freez- 
 ing mixture. 
 
 THE ACTION OF FREEZING. 
 
 Ice, being colder than water, has to re- 
 ceive heat in order to melt into water. 
 Crush some ice and mix it with coarse 
 
15 
 
 salt. Place in it a mould or glass shape 
 filled with plain or coloured water. Cover 
 it, and put more ice and salt on top. In 
 a short time the salt will cause the ice to 
 melt, and cause the liquid in the mould to 
 freeze into a solid mass. In this manner 
 the shape used for dressing ices upon, 
 referred to elsewhere, are prepared. The 
 operation is simple, and requires but little 
 experience. 
 
 USEFUL HINTS AND RULES ON ICE- 
 MAKING. 
 
 Before dealing- with the individual re- 
 cipes for making ices I shall give the 
 following simple rules and hints, which 
 should be strictly observed by those who 
 desire to benefit by the recipes and in- 
 structions given on the subject — 
 
 1. Do not put hot or warm mixtures 
 into the freezing pot, as by so doing much 
 of the ice will get wasted. 
 
 2. Be careful in weighing and measur- 
 ing the various ingredients required, Use 
 the exact proportions stated in each 
 recipe. 
 
 3. Keep a quantity of syrup on hand. 
 If kept in corked bottles it will keep good 
 for a long period, and will always be 
 ready when wanted. 
 
 4. In adding sweetening ingredients, 
 sugar or syrups, remember that tooi much 
 sugar will prevent the ice mixture from 
 getting firm, whilst tooi little sugar will 
 cause it to freeze too hard. 
 
 5. Avoid, as much as possible, the use 
 of tin or copper utensils in the manu- 
 facture of ices, because, by their use, an 
 objectionable flavour is often introduced, 
 and the ices are apt to get discoloured. 
 
 6. Keep the mixtures to be frozen out 
 
i6 
 
 of the freezing pot until you are ready to 
 attend to the process of freezing. 
 
 7. In colouring and flavouring ices use 
 harmless vegetable colours, fresh ripe or 
 preserved fruits and liqueurs, and get the 
 best and purest obtainable. 
 
 8. Do not take the lid off the freezer 
 before the lid is carefully wiped, so that no 
 salt can possibly get into the mixture. _ 
 
 9. In moulding ices, press in the mix- 
 ture tightly, and wrap the mould in white 
 paper ; avoid the use of fat or lard to 
 cover the openings ; the paper will do 
 this. 
 
 CYPRIAN ICE MOULD AND LINING. 
 
 THE MOULDING OF ICES. 
 
 See that the moulds you wish to use 
 are thoroughly clean and dry ; put in the 
 frozen mixture (cream or water-ice mix- 
 ture). Shake it down, and press well into 
 
 PLAIN "BOMB MOULDS." 
 
I? 
 
 the mould. Close up the 
 mould, and if any 
 leakagfe should be ap- 
 parent, cover it with 
 little butter or lard ; 
 his is needed when 
 Id moulds are used. 
 Wrap up the mould 
 or moulds with kitchen 
 paper, and bury in a 
 pail of crushed ice and 
 salt (use 3 parts of ice 
 and I part of salt) ; 
 MOUSSE MOULD AND keep it thus for about 
 
 LINING FOR MOUSSES, tWO hoUrS. 
 PARFAITS, ETC. 
 
 UNMOULDING AND SERVING ICES. 1 
 
 When the ice is required, to be served, 
 take out the mould, remove the paper and 
 the butter or lard (when the latter is used), 
 dip the mould for a 
 few seconds into 
 cold water (tepid 
 water may be used, 
 but more care is 
 then required), and 
 turn out into a dish, 
 the same as you 
 would turn out a 
 jelly. Garnish the 
 dish with a few ice 
 wafers or ice bis- 
 cuits, and send to 
 table at once. 
 
 THE RECIPES. 
 
 Having explained the necessary preli- 
 minaries for ice makingf, I shall deal with 
 the individual recipes for making the 
 various mixtures. 
 
 In giving these recipes, whether for 
 cream ices, water ices, fancy ices, souffles, 
 
 BARREL SHAPE MOULD. 
 
38 
 
 or sorbets, I have tried to' g-ive, as near as 
 possible, the correct quantities of ingre- 
 dients needed ; but as the amount of 
 sweetening' — sugar or syrup — required de- 
 pends to a large extent upon the kind and 
 quality of fruit employed, the quantities of 
 sugar or syrup gfiven should be regarded 
 
 CORNUCOPIA MOULD. 
 
 as the approximate items. The quality 
 of most fresh fruits as regards to sweet- 
 ness is more or less impaired in wet or 
 dry seasons. This is one of the reasons 
 why some special care is required in the 
 use of sugar or other sweetening' ingfredi- 
 ents, as far as fruit ices are concerned. 
 The quantities g'iven are, unless otherwise 
 stated, calculated for a full service (6-8 
 persons) ; if more or less is required, the 
 ingredients can easily be increased or 
 decreased, as the case may be. 
 
 CREAM ICES. 
 
 Most cream ices are prepared from a 
 foundation mixture known as "custard." 
 In cases where custard is employed, allow 
 the latter to be cooled before the flavour- 
 
19 
 
 ing ingredient or ingredients are added 
 Custards in general must never be allowed 
 to boil ; they contain eggs as a liaison, 
 and, if allowed to boil, the custard would 
 curdle, and the ice would be spoilt. 
 
 1.— GLACE A LA CREMB DE VANILLE. 
 VANILLA ICE.— No. 1. 
 
 Ingredients. 
 I pint cream. 
 \ pint milk. 
 I vanilla pod. 
 
 5 oz. castor sugar. 
 
 6 yolks of eggs. 
 
 Method. — ^Put the eggs into a clean 
 basin, and whisk with the castor sugar. 
 Boil the milk and cream together in a 
 well-rinsed stew-pan ; add the vanilla pod. 
 Pour this on the beaten eggs, stir well, 
 and return the lot tO' the stew-pan. Stir 
 with a wooden spoon over the fire till it 
 begins to thicken and the mixture coats 
 the spoon, or, in other words, till the 
 custard clings to the spoon. Remove the 
 vanilla pod. Pass through a fine strainer 
 or tammy. Add the vanilla again, and 
 remove it when the custard is cool. 
 Freeze as directed, and mould, if desired, 
 or keep in the freezing pot till required. 
 
 CUSTARD FOR ICES. 
 2.— VANILLA ICE CREAM— No. 2. 
 
 Ingredients. 
 
 I pint milk. 
 
 J pint cream. 
 
 6 yolks of eggs. 
 
 \ vanilla pod. 
 
 5 oz. castor sugar. 
 
 Method. — ^Boil the milkwith the vanilla 
 
 pod, add the sugar. Beat up the yolks 
 
 of eggs in a basin, stir the boiling milk 
 
 gradually into the eggs, return tO' the 
 
20 
 
 stew-pan, and stir over the fire with a 
 wooden spoon till the custard is formed — • 
 i.e., till it clingfs to the spoon. Do not 
 allow it to boil. Strain ; when cool add 
 the cream. Allow the vanilla pod to re- 
 main in the custard till wanted for freez- 
 ing. When done with, wipe it and dry it. 
 Keep it in a tin with castor sugar ; it can 
 then be employed over and over again. 
 F'reeze the custard in the usual way. 
 
 3.— VANILLA ICE CREAM— Ko. 3. 
 
 Ingredients. 
 
 i| finis of milk. 
 
 I heaped-up dessert-spoonful cornflour. 
 
 4 whole eggs. 
 
 6 oz. castor sugar. 
 
 I teaspoonful vanilla essence. 
 
 I gill cream. 
 
 The juice of half a lemon. 
 Method. — Boil the milk, add the sugar, 
 mix the cornflour with a little cold milk, 
 beat up the yolks of eggs, and add to the 
 cornflour. Pour the hot milk gradually 
 on to this, stirring all the time. Return 
 all to the stewpan, and stir with a wooden 
 spoon over the fire till it thickens without 
 boiling, then strain and let cool. Add the 
 strained lemon juice, the vanilla essence, 
 and the cream. Lastly, whisk the whites 
 of eggs, and add to the mixture. It is 
 then ready for freezing. 
 
 4.— VANILLA ICE CREAM— No. 4. 
 
 Put I oz. cornflour into a basin, add 
 gradually i| pints of milk, put it on the 
 fire, and add 5 oz. castor sugar ; stir till 
 it boils. Cook for six minutes, then 
 strain. When cool add half a teaspoonful 
 of vanilla essence and a little saffron to 
 give it the desired tint of custard. Freeze 
 as above. 
 
5.— CREAM ICES, PREPARED FROM PRE- 
 SERVED FRUIT, JAMS, Etc. 
 
 iNaREDIENTS. 
 
 I pint milk. 
 3 yolks of eggs. 
 
 6 oz. preserved fruit pulp or jam, such as 
 strawberry, raspberry, greengage, apri- 
 cot, peach, etc. 
 I gill to ^ pint cream. 
 Sugar if needed. 
 
 Method. — Boil the milk, put the egg 
 yolks in a basin, whisk them a little, and 
 stir in gradually the hot milk. Put this 
 back into the pan, and stir over the fire 
 until it thickens, without allowing it to 
 boil, and strain into a basin. Heat up the 
 jam or fruit pulp. A little lemon juice 
 may be added if liked, also a few drops of 
 water. \^^hen dissolved, rub it through a 
 fine hair sieve. Mix with the custard 
 above prepared. When quite cold, add 
 the cream ; the latter should be whipped. , 
 Colouring, such as carmine, spinach 
 greening, saffron, etc., according to the 
 kind of fruit-preserve used, must be added 
 at the last. As all fruit-preserves vary 
 somewhat in the quantity of sugar they 
 contain, it may be found necessary to add 
 a little syrup or castor sugar in addition 
 to the above ingredients. 
 
 6.— GLACE A LA CREME DE PRAISES. 
 (Strawberry Cream Ice.) 
 
 Ingredients. 
 I pmt vanilla cream (No. i). 
 I lb. strawberries. 
 4 oz. castor sugar. 
 The juice of half a lemon. 
 A few drops of liquid carmine. 
 Method. — Remove the stalks from the 
 strawberries ; the fruit must be selected 
 
22 
 
 quite ripe. Rub the fruit throug-h a 
 tammy or hair sieve, add the sugar, lemon 
 juice (strained), and sufficient carmine to 
 give it a deep red tint. Mix with the 
 vanilla cream or custard, and freeze. 
 
 7.— STRAWBERRY CREAM ICE. 
 
 Ingredients. 
 
 I quart milk. 
 
 i oz. cornflour. 
 
 I lb. strawberries. 
 
 8 oz. castor sugar. 
 
 4 eggs. 
 
 A little liquid cartmne. 
 
 J gill cream. 
 
 Juice of 2 lemons. 
 Method. — Mix the corn- 
 flour with a little cold milk. 
 Boil up the milk, add the 
 sugar, stir the yolks and 
 whites of eggs in a basin with the corn- 
 flour. Pour on to it the boiling milk, and 
 stir over the fire till it thickens. Do not 
 allow it to boil ; then strain intoi a basin, 
 and let it cool. Pick the strawberries, 
 mash them up, and rub them through a 
 fine sieve. When ready for freezing, add 
 the fruit pulp and the cream to the pre- 
 pared custard ; mix well, and colour with 
 a few drops of carmine and the lemon 
 juice. If liked, the whites of the eggs 
 may be whisked till stiff and added to the 
 mixture before commencing the freezing 
 process. 
 
 8.— GLACE A LA CrIiME DE FRAMBOISE. 
 
 (Raspberry Cream Ice.) 
 
 Ingredients. 
 
 I iiint vanilla cream or custard (formules 
 
 Nos. I, 2, 3 or 4). 
 I lb. raspberries. 
 6 oz. castor sugar. 
 
^3 
 
 The juice of half a 
 
 lemon. 
 A few drops of liquid 
 
 carmine. 
 
 Method. — Rub the 
 fruit throug^h a hair 
 sieve or tammy, add 
 to it the sugar and 
 lemon juice, and mix 
 with the cream. 
 Finish as above. 
 
 Note. — The cream 
 or custard used for 
 this ice should be 
 made without any 
 vanilla flavour. 
 
 9.— FRESH FRUIT CREAM ICE. 
 
 Ingredients. 
 
 I pint milk. 
 
 J pint cream. 
 
 About % oz. sugar. 
 
 J pint fresh fruit pulp 
 
 I lemon. 
 
 The white of an egg. 
 Method. — Boil the milk, add the sugar, 
 and let cool. Add the juice of one lemon 
 to the fruit pulp, pour the sweetened milk 
 on to this, and . stir well. Whisk the 
 cream till stiff, and add also. When the 
 mixture is partially frozen, add the 
 whisked white of an egg, and finish the 
 freezing. Mould and serve rough in 
 glasses. 
 
 Note. — ^Any kind of fruit pulp may be 
 used in this way ; the quantity of sugar is 
 from ID oz. to 12 oz., according to the 
 kind of fruit used. If too sweet the freez- 
 ing will become most difficult, whilst, on 
 the other hand, if the mixture is not sweet 
 enough, the ice will become too solid. 
 
24 
 
 10.— GLACE A LA CREME DE CITRON. 
 (Lemon Cream Ice.) 
 
 Ingredients. 
 i ' I pint cream [formulcB Nos. 1-4) 
 •['^ 2 lemons. 
 \^{ '' /^oz. loaf sugar. 
 
 Method. — In using the cream for this 
 ice, any of the recipes 1-4 may be fol- 
 lowed, but it must contain no other 
 flavouring- than that of lemon. Rub the 
 lumps of sugar on the 
 rinds of the lemons 
 until all the yellow 
 part of the rind is 
 extracted. Put the 
 sugar in a stew-pan 
 with just enough 
 water (warm) to 
 cover ; allow it to dis- 
 solve, and add to the 
 cream. A little yellow 
 colour or saffron ex- 
 tract can be added if 
 liked ; this is not, 
 however, essential. 
 Strain the juice of i 
 lemon, and add also, 
 then ready for freezing. 
 
 The mixture is 
 
 11.— GLACE A LA CREME D'ORANGE. 
 (Orange Cream Ice.) 
 
 Ingredients. 
 
 i^ pints cream {formulcB Nos. 2 or 5). 
 
 3 oranges. 
 
 Colouring. 
 
 2 oz. loaf sugar. 
 Method. — Rub the rind of an orange 
 on the pieces of sugar, put the sugar with 
 the orange zest thus obtained in the stew- 
 pan, add a few drops of water, and let 
 dissolve over the fire ; cut the orange in 
 
25 
 
 halves, and strain the juice into the syrup. 
 When cold mix with the prepared cream, 
 add a few drops of carmine and a little 
 saffron essence to give the mixture the 
 desired orange tint, and freeze in the usual 
 way. 
 
 12.— GLACE A LA CREME DE GINGEMBRE. 
 
 (Ginger Cream Ice.) 
 
 Cut up 2 or 3 oz. of preserved ginger 
 into small dice, put this with a little of 
 the ginger syrup into ij pints of cream 
 (formulae Nos. 2 or 3), and freeze. Mould, 
 and pack in ice and salt till wanted for 
 table. 
 
 13.— GLACE AU PAIN BIS. 
 (Brown Bread Cream Ice.) 
 
 Ingredients. 
 I pint cream {custard) {formulcB Nos. 1-4). 
 3 oz. brown bread-crumbs. 
 I oz. pounded macaroons {sifted). 
 
 I teaspoonful brandy or 
 
 Kirsch. 
 J gill cream. 
 
 Method. — Put the bread- 
 crumbs and macaroons in a 
 basin, and pour over the 
 brandy or Kirsch, add the 
 cream, and let soak. Com- 
 mence to freeze the custard, 
 and when half frozen add 
 the above ; continue to 
 freeze, and mix well till 
 finished. Mould, and set in 
 ice and salt till required for 
 table. 
 
 14.— GLACE A LA CREME D'ANANAS. 
 (Pineapple Cream Ice.) 
 
 Rub J lb. of finely-minced or pounded 
 pineapple (preserved) through a sieve, 
 add to it the juice of J a lemon and | gill 
 
26 
 
 of pineapple syrup. Mix ttiis with a pint 
 of vanilla cream (No. 3). Freeze, and 
 mould in the usual way. 
 
 16.— GLACE A LA CREME PRALIN^E. 
 (Burnt Almond Cream Ice.) 
 
 Ingredients. 
 ij pints vanilla cream {No. 3). 
 2 oz. French almond rock. 
 I oz. almonds. 
 4 gill cream. 
 I table-spoonful Kirsch. 
 
 Method. — Ulanch 
 and peel the al- 
 monds, dry and 
 shred them, and 
 put them at the 
 mouth of the oven, 
 and let them ac- 
 quire a light brown 
 colour. Pound the 
 French almond rock in a mortar till fine, 
 add the browned almonds, and pound like- 
 wise ; put all into a basin, and pour on 
 the prepared cream. Whisk the cream 
 and freeze ; when partly frozen add the 
 Kirsch liqueur, mix thoroughly, and 
 finish freezinf^ to the desired consistency. 
 Mould and pack away in ice and salt till 
 required. 
 
 16.— GLACE A LA CR^ME DE NOISETTE. 
 (Hazel Nnt or Filbert Nut Cream Ice.) 
 
 Ingredients. 
 ij pints vanilla cream (No. 3) . 
 4 oz. hazel or filbert nuts, peeled, baked, and 
 
 pounded. 
 J gill orange-flower water. 
 \ gill cream. 
 
 Method. — ^Mix all the above ingredi- 
 ents, and freeze in the usual way. 
 
27 
 
 17.— GLACE AUX CERISES. 
 (Cherry Cream Ice.) 
 
 Ingredients. 
 f lb. ripe cherries. 
 The juice of i lemon. 
 2 oz. castor sugar. 
 I liqueur glass full of Kirschwasser. 
 
 1 pint rich custard (JSfo. 3) . 
 Liquid carmine to colour. 
 Ice and freezing salt. 
 
 Method. — Stone the fruit, crack the 
 stones, take out the kernels, put the 
 cherries and kernels in a basin or pie-dish, 
 add the sugar, lemon juice, and Kirsch- 
 wasser, cover, and let stand for half an 
 hour. Then pour all into a copper stew- 
 pan, add about | pint of water, and cook 
 till the fruit is tender. Rub the fruit, etc. , 
 through a fine sieve, and mix with the 
 prepared custard ; add a few drops of 
 liquid carmine to give it the desired tint. 
 Freeze when cold in the usual manner ; 
 mould, and pack the mould in crushed ice 
 and salt. Allow about two hours for the 
 ice to set, and serve when required for 
 table. 
 
 18.— GLACE A LA CREME DE NOIX. 
 (Walnut Cream Ice.) 
 
 Ingredients. 
 I J pints cream custard {No. 3). 
 4 oz. walnuts. 
 
 2 table-spoonfuls of orange-flower water. 
 I white of egg. 
 
 I table-spoonful Maraschino. 
 Method. — Blanch and peel the wal- 
 nuts. Put them in the oven, and bake a 
 pale brown colour ; when cold, pound and 
 sift ; add to it the orange-flower water 
 and the Maraschino liqueur. Freeze the 
 
28 
 
 cream in the usual 
 way ; add the walnut 
 pur6e when half frozen, 
 also the white of an 
 egg previously whisked 
 to a stiff froth ; mix 
 thoroughly, and finish 
 freezing. Mould in the 
 usual way, and serve 
 when required. 
 
 19.— GLACE A LA CREME DE BANANES. 
 
 (Banana Cream Ice.) 
 
 Ingredients. 
 
 6-8 ripe bananas. 
 
 3 lemons. 
 
 I pint custard. 
 
 i pint cream. 
 
 I small glass Curafoa or Cognac brandy. 
 
 Ice and freezing salt. 
 Method. — Peel the bananas, and rub 
 them through a sieve into a basin ; add 
 the juice of two lemons and the liqueur. 
 Stir the custard into this, whip the cream, 
 and add at the last. Put the mixture in a 
 freezer, and freeze in the usual manner. 
 Serve in a pile or in cups, or mould it, if 
 the latter be preferred. 
 
 20.— CUSTARD FOR BANANA CREAM ICE. 
 
 Ingredients. 
 
 I pint milk. 
 
 4 oz. lump sugar. 
 
 6 yolks of eggs. 
 
 and flavouring. 
 Method. — Boil up the milk, add the 
 sugar. When dissolved, stir this over the 
 yolks of eggs, previously beaten. Return 
 to the pan in which the milk was boiled, 
 and stir over the fire until it thickens ; it 
 must not boil. Pass through a sieve, add 
 the flavour, and use as directed. 
 
29 
 
 21.— GLACE A LA CREME DE CARAMEL. 
 (Caramel Cream Ice.) 
 Ingredients. 
 2 oz. loaf sugar. 
 f gill cream. 
 
 ij pints vanilla cream {No. 3 
 }j^.t formula). 
 I small liqueur 
 glass Benedictine. 
 Method. — ^Put the 
 sug-ar in a copper 
 pan with a few 
 drops of water ; 
 stir over a clear fire with a wooden spoon 
 or a wooden spatula. When the sugar 
 acquires a transparent brown colour — ^not 
 burnt — it should register 340 deg. on 
 Senn's saccharo'meter. Remove the pan 
 from the fire, and add the cream. Boil 
 up, and strain into the prepared custard ; 
 freeze and mould as usual. 
 
 22.— GLACE AUX AMANDES BRUL^ES. 
 (Burnt Almond Cream Ice.) 
 
 Proceed in the same manner as the last 
 recipe, but substitute a glass of Kirsch for 
 the Benedictine liqueur, and add to the 
 cream 2 oz. of almonds, blanched, 
 shredded, and roasted a brown colour 
 before you commence to freeze. 
 
 23.— GLACE A LA SAXON. 
 (Saxon Cream Ice.) 
 ' Ingredients. 
 6 yolks of eggs. 
 4 oz. castor sugar. 
 ij pints cream. 
 4 oz. macaroons. 
 I small glass Maraschino. 
 I teasfoonful vanilla essence 
 
 or I in. vanilla pod. 
 Ice and freezing salt. 
 
/ 
 
 Method. — Put the 
 yolks of eggs in a 
 basin, add the su- 
 gar, and beat up 
 over a pan of boil- 
 ing water until it 
 has the appearance 
 and consistency of 
 batter ; then add 
 half the cream and 
 
 V^^^HHR^ the vanilla, and 
 HBHB^^ continue to stir 
 HH^r^ over the fire until 
 ■^^wr nearly boiling, 
 
 ^^'^ though the mix- 
 
 PYRAMID MOULD. turC mUSt OO HO 
 
 account be allowed to boil. Place the 
 macaroons in a cool oven, and bake 
 slowly for about ten minutes, then pound 
 them and pass them through a fine sieve. 
 When the mixture is quite cold, add the 
 remainder of the cream and the sifted 
 macaroons. Put it in the freezer pre- 
 viously prepared (set in a pail surrounded 
 with crushed ice and freezing salt), and 
 freeze in the usual manner. Add the 
 liqueur when half frozen. Mould in a 
 pyramid shape, or serve in a rough pile. 
 
 24.— CREME GLAC^E DE BANANES. 
 (Banana Cream Ice. — No. 2.) 
 
 Ingredients. 
 4 large ripe bananas. 
 I large lemon. 
 
 I glass Maraschino or Curagoa. 
 I pint cream {formula No. 3). 
 
 Method. — Peel the bananas, and rub 
 the fruit through a sieve, or pound it to a 
 pulp, and rub through' a sieve afterwards, 
 add the strained juice of one lemon to the 
 fruit pulp, also the glass of liqueur, mix 
 
31 
 
 well with the cream ; freeze in the usual 
 way, and mould or serve in a pile on a 
 folded napkin or lace paper. A little 
 fresh cream (about | gill) may be added 
 to the above if liked. 
 
 25,— GLACE AU CHOCOLAT. 
 (Chocolate Cream Ice.) 
 Ingredients. 
 4 oz. black chocolate. 
 
 1 gill milk. 
 
 2 oz. sugar if unsweetened chocolate 
 
 is used. 
 
 I pint vanilla cream {No. 2 oy 3). 
 
 J gill cream. 
 Method. — Cut the chocolate into small 
 pieces, put it in a stew-pan with the milk, 
 add the sugar if needed, and cook till the 
 chocolate is dissolved. Now strain, and 
 add it to the prepared custard cream. 
 Let cool. Lastly, add ^ gill whipped 
 cream. F'reeze and mould. 
 
 26,— GLACE A LA CREME D'ABRICOT, 
 
 (Apricot Cream Ice.) 
 
 Ingredients. 
 
 12 ripe apricots. 
 6 oz. castor sugar. 
 I lemon. 
 I pint fresh cream. 
 
 Method. — Stone 
 the apricots, and put 
 them, with six of 
 the kernels, in a 
 stew - pan ; cover 
 with water, and 
 cook till tender ; 
 
 add the sugar, and 
 
 rub through a hair 
 sieve as soon as the sugar is melted. 
 Add the juice of a lemon to the fruit 
 puree. Whisk the cream till stiff, and 
 
32 
 
 mix when the former is cold. Freeze as 
 usual, and mould. 
 
 Note. — A little saffron or saffron ex- 
 tract may be added to the mixture so as 
 to give it a nice yellow tint. 
 
 Peaches, yellow egg plums, pears, or 
 any other kind of soft fruit can be made 
 into ice cream in the same manner. 
 
 27.— GLACE A LA CREME DE PfiCHE. 
 
 (Peach Cream Ice.) 
 Ingredients. 
 
 3 large ripe peaches. 
 
 i lemon. 
 
 About 2 oz. sugar. 
 
 I pint custard cream (No. 3). 
 
 J pint double cream (sweetened). 
 Method. — Cut the peaches in halves, 
 take out the stones, break them and re- 
 move the kernels ; put these with the 
 halves of peaches into a copper part with 
 about a gill of water and enough sugar 
 to taste (2-3 oz.) ; add the lemon rind (cut 
 very thin) and the juice. Cook till the 
 fruit is quite tender, then rub through a 
 fine hair sieve. When the purde is cold, 
 add it to the vanilla custard (No. 3 for- 
 mula). Whisk up the fresh cream, and 
 add likewise. Freeze, and mould it, or 
 dress the ice rough on a pile on a folded 
 napkin, garnish with ioe wafers, and 
 serve. A few drops of carmine may be 
 added to the mixture, if liked, so as to 
 give it a pink tint. 
 
 28.— TH£ glace a la CREME. 
 
 (Tea Cream Ice.) 
 
 Make half pint of very strong tea, using 
 scented tea in preference to ordinary tea. 
 Add to it 2 oz. of sugar. When cold, mix 
 with a pint of vanilla custard cream 
 (No. 3) and a table-spoonful of double 
 cream. Freeze the same as other ices. 
 
29.— GLACE A LA CREME DE POIRES. 
 
 (Pear Cream lee.) 
 
 Ingredients. 
 I lb. ripe Jargonelle or Bartlet fears. 
 I lemon {strained juice and rind) . 
 I in. cinnamon {whole) . 
 3 oz. sugar. 
 I pint sweetened cream. 
 
 Method. — Peel, core, and slice the 
 pears ; put them in a pan with the sug-ar, 
 two or three pieces of lemon rind, the 
 lemon juice, and the cinnamon ; add 
 enough water to cover the sugar ; stew 
 slowly till tender, and rub through a hair 
 sieve. When cool, mix with the 
 sweetened cream, previously whipped. 
 Freeze to a smooth cream. Mould or 
 serve rough in a pile on a folded napkin 
 or lace paper. 
 
 30.— TH6 GLACE A L'AM^RICAINE. 
 (American Tea Ice Cream.) 
 
 Ingredients. ^ 
 
 1 pint milk. ' 
 
 2 table-spoonfuls tea {dry) . 
 4 whole eggs. 
 
 I in. vanilla pod. 
 4-5 oz. castor sugar. 
 ^ pint fresh cream. 
 
 Method. — Boil up the milk and vanilla, 
 and pour it on the tea ; cover it closely, 
 allow it to stand for five minutes, then 
 strain. Beat up the eggs till frothy, 
 work in the castor sugar, and add this to 
 the milk and tea. Return to the fire, stir 
 till it thickens (till the liquid coats the 
 spoon with which it is stirred). Strain 
 into a basin and let cool, then add the 
 cream, previously whipped lightly. 
 Freeze in the usual manner. 
 
34 
 
 81.— ORjBME AU CAF£ GtAC^E. 
 
 (Coffee Cream Ice.) 
 Ingredients. 
 i^ oz. freshly-ground good coffee. 
 3 oz. sugar. 
 
 I pint vanilla custard cream (No. zor ^). 
 i gill double cream. 
 I glass Kirsch. 
 
 Method. — Make a strong decoction of 
 the coffee by pouring J pint of boiling 
 water over the ground coffee. Let it 
 infuse well for half an hour, then strain, 
 add the sugar, and let cool. Mix it with 
 the prepared vanilla cream. Whip the 
 cream, and add, together with the Kirsch 
 liqueur. Freeze in the usual way, mould, 
 or serve in glasses. 
 
 82.— ANOTHER WAY. 
 
 Sweeten a pint of very strong coffee 
 with 4 oz. of sugar. When cold add 
 i\ pints of good fresh cream, lightly 
 whisked, and freeze. This ice is im- 
 proved if the coffee is first partially frozen 
 and the whipped cream is added after- 
 wards. 
 
 WATER ICES. 
 
 So-called water ices are mostly pre>- 
 pared from the juices of ripe fruits, mixed 
 with the needful proportion of syrup. In 
 making these it must be borne in mind 
 that if the mixture is made too sweet 
 there will be a difficulty in the freezing, 
 and as the sweetness of the various kinds 
 of fruit differs, great and special care 
 must be taken in mixing syrup with fruit 
 pulps or fruit juices. In order to test the 
 correct consistency of syrup, the use of 
 a saccharometer is strongly advised. 
 
35 
 
 Syrups can, with jidvantage, be used for 
 cream and mixed ices, ice puddings, 
 mousses, souffles, sorbets, granites, etc. ; 
 in fact, with all mixtures or drinks that 
 are to be frozen where syrup is used these 
 remarks are applicable. In such cases 
 where fresh fruit is not obtainable jam is 
 often used, and as all jams are made with 
 sugar, it is essential that this be taken 
 into consideration when mixing the 
 syrup. 
 
 33.— SYRUP FOR WATER ICES.— No. 1. 
 
 Ingredients. 
 
 2 lb. loaf sugar. 
 
 I pint water. 
 
 Method. — 'Put the sugar into a copper 
 sugar-boiler, add the water, and let it 
 stand till dissolved ; then place it on the 
 fire, which must be bright and clear (not 
 smoky). Allow it to boil ; remove the 
 scum that rises to the surface, and boil 
 it till it registers 220 deg. Fahr. on the 
 saccharometer. Senn's saccharometer is 
 advised for this purpose, because it is 
 most reliable in giving the correct degrees 
 the syrup has reached in boiling. This 
 instrument can be used for testing the 
 heat of fat, or for registering the oven 
 heat, as well as for sugar boiling, for it 
 registers up to 382 deg. Every degree, 
 from boiling water to the degree of 
 caramel, is marked in plain letters against 
 the figures, denoting the exact state of 
 heat. Senn's saccharometer is made in a 
 solid brass casing, and is unbreakable ; 
 price 7s. 6d. It can be obtained from the 
 Food and Cookery Publishing Agency, 
 or any first-class ironmonger. 
 
36 
 
 84.— SYRUP FOR WATER ICES.— No. 2. 
 
 Put 3 lb. loaf sugar, a pinch of cream 
 of tartar, and a quart of water into a 
 copper boiler ; beat up the white and shell 
 of an egg, and add to the above, luring 
 it to the boil, and allow tO' cook (boil) for 
 about ten minutes. Remove the scum ; 
 reduce to the desired consistency — i.e, 
 2 20 deg. on Senn's saccharometer . Strain 
 if necessary and let cool. The syrup is 
 then ready for use. 
 
 85.— GLACE AU CONFITURE. 
 (Water Ice made trom Jam.) 
 
 Ingredients. 
 \lb. fruit jam. 
 
 1 pint water. 
 
 The juice of one lemon. 
 
 2 oz. icing sugar. 
 
 Colouring suited to the kind of jam used. 
 
 Method. — Mix the ingredients above 
 given, boil up, skim, add the colouring 
 (use very little of this, and, if possible, 
 only such as are made from vegetables), 
 strain through a tammy cloth. Freeze 
 when cold. 
 
 86.— GLACE A L'EAU DE VANILLE. 
 
 (Vanilla Water Ice.) 
 
 Ingredients. 
 
 1 quart syrup (N.o. 33 or 34). 
 
 2 inches of vanilla pod or one table- spoonful 
 
 vanilla extract. 
 The juice of two lemons. 
 I pint water. 
 A little saffron essence for colouring. 
 
 Method. — Mix the saffron essence with 
 a little syrup or water. If vanilla pod is 
 u^;ed, split it open and boil with the syrup 
 and the water. Mix the remainder of 
 
37 
 
 ingredients in a clean basin, and when 
 cold strain through a fine hair sieve into 
 the freezing pot. Freeze as directed, and 
 mould. Almost every kind of water ice 
 can be prepared in this manner, using 
 fruit pulp or rich liqueurs, and colouring 
 same according to the nature and the 
 name of the ice. In all cases avoid 
 making the mixture too' sweet. 
 
 37.— GLACE AU CITRON.— No. 1. 
 (Lemon Water Ice.) 
 Ingredients. 
 z^ finis syrup {No. 33). 
 6 lemons. 
 2 oranges. 
 Method. — Peel thinly four lemons and 
 one orange ; put them in a basin, and 
 pour the syrup boiling hot over the rinds. 
 Squeeze the juice of all the lemons and 
 the oranges into the basin ; add also a 
 few drops of lemon essence or saffron 
 colouring. Cover till cold ; then strain 
 or tammy. The mixture is then ready for 
 freezing. Can be served moulded or 
 rough, in glasses. 
 
 38.— GLACE AU 
 
 CITRON.— No. 2. 
 
 (Lemon Water Ice.) 
 
 Ingredients. 
 6 lemons. 
 \lh. loaf sugar. 
 I pint water. 
 
 Method.— Rub the 
 lumps of sugar on 
 the rinds of the 
 lemons so as to re- 
 move the yellow part, 
 i.e., the essential oil. 
 Put the sugar in a 
 clean stew-pan, add 
 
38 
 
 the water, and boil for rather more than 
 ten minutes. Skim, test the consistency 
 by the saccharoimcter (it should register 
 220 dcg.). Strain the syrup into a basin, 
 add the juice of the lemons (strained), and 
 set aside to cool. The mixture is then 
 ready for freezing, and will make rather 
 more than a pint of ice. 
 
 89,— GLACE A L'ORANGE. 
 (Orange Water Ice.) 
 Peel thinly four lemons and four 
 oranges, pour ij pints of hot syrup (No. 
 33) over the rind, add the juice of both 
 lemons and oranges. Strain, and freeze 
 when cold. A tAble-spoonful of liqueur, 
 such as Cura9oa or Bdn^dictine, added 
 to the above will greatly enhance the 
 flavour. 
 
 40.— GLACE AUX TANGERINES. 
 (Tangerine Water Ice.) 
 Ingredients. 
 6 tangerines. 
 2 oranges. 
 2 lemons, 
 ilb. loaf sugar. 
 ipintsyr'Wp. 
 
 Metiioq. — Rub the lumps of sugar on 
 the rind of the tangerines so as to extract 
 the essential oil, peel thinly one orange 
 and one lemon ; put this in a stew-pan, 
 add one gill of water, and boil for ten 
 minutes. Remove the scum, add the 
 juice of all the tangerines, the oranges, 
 and the lemons ; also the syrup. Strain 
 or tammy, and ' freeze in the usual 
 manner. 
 
39 
 
 41.— GLACE AUX POIRiSS. 
 (Pear Water Ice.) 
 Ingredients. 
 6 good-sized fears (cooking or Jargonelle 
 pears). 
 2 lemons. 
 J lb. loaf sugar. 
 i^ pints water. 
 2 inch stick cinnamon. 
 J pint syrup {No. 34) . 
 A little saffron or carmine colouring. 
 
 Method. — Peel the pears, cut them 
 into thin slices, put them in a stew-pan 
 with the sugar and the water ; add also 
 the thin rind of one lemon and the cinna- 
 mon, and cook till the pears are tender. 
 Remove the cinnamon and lemon rind, 
 and rub through a fine hair sieve. Mix 
 a little saffron or carmine colouring to 
 give it the desired tint ; add the syrup 
 and the juice of two lemons (strained). 
 Set aside to cool, and freeze. This will 
 make about a quart of ice. 
 
 42.— GLACE AU MELON. 
 (Melon Water Ice.) 
 Ingredients. 
 I medium-sized ripe melon. 
 4 oz. sugar. 
 2 oranges. 
 2 lemons. 
 I quart water 
 I glass Maraschino. 
 Ice and freezing salt. 
 Method. — Peel the 
 melon, cut it into 
 slices, cook for ten 
 minutes with the 
 and a little water; then rub through 
 sieve, add the juice of the oranges 
 
 sugar 
 a fine 
 
40 
 
 and the lemons (strained) and the liqueur. 
 Set aside tO' cool, and add the remainder 
 of water, and, if needed, a little syrup 
 (this depends on the sweetness of the 
 melon), and freeze. Fill into a melon or 
 other mould and freeze, or serve rough in 
 glasses. 
 
 43.— fraisb;s glac^es en coupes. 
 
 (Strawberry Fruit Ice.) 
 
 Ingredients. 
 2 lb. ripe strawberries. 
 I pint syrup (No. 33). 
 i pint cream. 
 
 Method. — Pick the strawberries, and 
 rub half of them through a hair sieve ; 
 add the pulp to the syrup, then pour into 
 the freezer, and freeze in the usual man- 
 ner, but not too firmly. Stir the remain- 
 der of the fruit into the frozen mixture, 
 and mix carefully with the cream pre- 
 viously whipped. This ice is generally 
 served up in little souffl6 cups or glasses, 
 with a whole strawberry placed on top. 
 
 44.— GLACE A L'EAU DE P^CHES. 
 (Peach Water Ice.) 
 Ingredients. 
 I pint peach pulp (purie). 
 I pint syrup. 
 
 The juice of 2 small lemons. 
 
 \ oz. peach kernels, peeled and pounded: 
 
 Method. — Mix the fruit pulp with the 
 
 syrup, boil up, then add the lemon juice 
 
 and the peach kernels ; strain, freeze, and 
 
 mould in the usual manner. 
 
 Note. — The kernels can be omitted if 
 the flavour they impart is not cared for. 
 
41 
 
 A few drops of liquid carmine will gfive it 
 a nicer colour. A glass of Kirschwasser 
 added when partly frozen is considered an 
 improvement. 
 
 45.— GLACE D'ANANAS. 
 
 (Pineapple Water lee.) 
 
 Ingredients. 
 
 I large or 2 small ripe pineapples. 
 I quart syrup {No. 33 or 34). 
 
 The juice of 2 large 
 lemons. 
 
 Method. — Pare 
 the pineapples, 
 and cut them into 
 dice or cubes ; 
 pound them by 
 degfrees in a mor- 
 tar till quite 
 ■:»v ^" \fjUMM smooth. As each 
 ^^^'^J^SBr ^^ is pounded, 
 ""^^^^^Bsw^ ' put it in a basin 
 
 containing the syrup. A little cold water 
 may be added to the fruit when it is 
 pounded. Add the lemon juice, mix 
 thoroughly, and strain through a fine' 
 cloth, mousseline or tammis, or else a 
 hair sieve. The mixture is then ready 
 for freezing. 
 
 46.— GLACE A L'EAU DE CERISES. 
 
 (Cherry Water Ice.) 
 
 Ingredients. 
 
 i^ Ih. good cooking cherries {Kentish or 
 
 Dukes). 
 i^ pints syrup. 
 The juice of i large lemon. 
 I small glass^K.irschwasser {optional). 
 Carmine or cochineal. 
 
 Method.— Stone the cherries, crack 
 about one-fourth part of the stones, and 
 
42 
 
 pound the kernels obtained. Put the 
 cherries and pounded kernels in a basin, 
 boil up the syrup, and pour over the fruit. 
 Allow to stand till quite cold, then add 
 the lemon juice ; strain all, and colour, if 
 necessary, with a few drops of liquid 
 carmine or cochineal. The Kirschwasser 
 should be added just before freezing-. 
 
 47.— GLACE A L'EAU DE FRAMBOISES. 
 
 (Raspberry Water Ice.) 
 
 Ingredients. 
 
 ij Ih. rij>e raspberries {picked). 
 The juice of 2 lemons. 
 T.^ pints syrup. 
 
 Method. — Rub the fruit throug-h a fine 
 sieve into a basin, add the lemon juice and 
 the syrup ; strain and freeze. A few 
 drops of liquid carmine may be added be- 
 fore freezing if it is found necessary, 
 though this is scarcely the case if sound 
 and ripe fruit is employed. 
 
 48.— GLACE A L'EAU DE FRAISES. 
 
 (Strawberry Water lee.) 
 Rub J lb. of small ripe strawberries 
 through a fine sieve, and proceed to add 
 the same ingredients as indicated in recipe 
 No. 47, omitting the raspberries. 
 
 49.— GLACE A L'EAU D'ABRICOTS. 
 (Apricot Water Ice). 
 This is made exactly the same as peach 
 water ice, in No. 44, using apricot pulp 
 instead of peach pulp ; a little liquid 
 saffron, or saffron paste, should be added 
 in order to give the ice a nicer tint. 
 
43 
 
 50.— GLACE A L'EAU DE GROSEILLES. 
 (Red Currant Water Ice.) 
 Ingredients. 
 I lb. red currants {stri-p-ped) . 
 ^ lb. raspberries (picked). 
 I quart syrup. 
 The juice of i lemon. 
 
 Method. — Rub the fruit, currants and 
 raspberries through a fine sieve, boil the 
 syrup, and pour over the fruit pulp ; add 
 the lemon juice, and strain when cold ; 
 freeze as usual. 
 
 The syrup used for this ice should be of 
 g-Qod consistency (rather longer boiled), 
 owing to the acidity of the fruit used. 
 
 51.— GLACE AU CASSIS. 
 (Black Currant Water Ice.) 
 Method. — ^To make this ice, proceed 
 in the same way as described in the fore- 
 going recipe, using ij lb. black currants 
 instead of red currants. The syrup, etc., 
 should also be allowed to boil with the 
 fruit in it for a few minutes, and then 
 allowed to cool. 
 
 52.— GLACE A L'EAU DE GRAPPES. 
 
 (Grape Water Ice.) 
 Ingredients. 
 
 I lb. sweet water grapes. 
 
 4 lemons. 
 
 I J pints syrup. 
 
 I wineglassful sherry or Marsala wine. 
 
 I table-spoonful orange-flower water. 
 
 Method. — Strip the grapes and rub the 
 pulp through a fine hair sieve into a 
 basin. Add the wine and the thin rind of 
 
44 
 
 two lemons, 
 and cover. Cut 
 the 4 lemons 
 in halves, and 
 squeeze the 
 juice into the 
 syrup ; boil up 
 and pour over 
 the grape pulp; 
 strain when 
 cold, add the 
 
 otange-flower water, and freeze. 
 
 The ice, like most water ices, can be 
 
 served in moulded shapes, in glasses, or 
 
 piled up rough on a dish. 
 
 58.— GLACE A L'EAU DE BANANES. 
 (Banana Water Ice.) 
 Ingredients. 
 6 rife hut firm bananas, 
 
 1 lemon. 
 
 2 oranges. 
 
 I small glass Kirschwasser {optional). 
 I table-spoonful orange-flower or . elder- 
 flower water. 
 I pint syrup (No. 33 or 34). 
 
 Method. — Peel the bananas, and pound 
 them in a mortar with a little lemon juice 
 and the Kirsch; then rub the fruit through 
 a fine hair sieve. Put the thin rind of one 
 lemon and the juice of the lemon and 
 oranges into the syrup, boil up, and pour 
 over the banana pur6e (pulp) ; when cold, 
 strain and add the orange flower or elder- 
 flower water; freeze, and serve in moulded 
 shape or rough, as desired. 
 
 54.— GLACE DE GINGEMBRE. 
 (Ginger Water Ice.) 
 Ingredients. 
 4 oz. preserved ginger [in syrup). 
 
 1 orange. The white of i egg. 
 
 2 lemons. i pint syrup. 
 
45 
 
 Method. — Cut up 
 the preserved ginger, 
 and pound till smooth 
 with a little of its 
 syrup in a mortar ; 
 rub it through a fine 
 sieve, and put it in a 
 stew-pan. Rub two 
 or three lumps of 
 sugar on the orange 
 so as to extract the 
 flavour of the rind ; 
 put this into the pan 
 with the fruit pulp, 
 and add the strained 
 juice of the orange 
 and lemon, also the pint of syrup, and 
 about half a gill of water. Boil up, skim, 
 and strain. When cold, freeze in the 
 usual manner. Whisk the white of egg 
 to a stiff froth, and incorporate with the 
 mixture when about half frozen ; then 
 finish freezing, mould, or serve rough. 
 A tablespoonful of liqueur — Curacoa or 
 Maraschino — can be added if liked. 
 
 55.— GLACE AU MARASQUIN. 
 (Maraschino Water lee.) 
 Ingredients. 
 6 lemons. 
 
 I small wineglassful of Maraschino. 
 \ small wineglassful of Kirsch. 
 I pint of syrup {No. 34). 
 
 Method. — ^Rasp the thin rind from 3 
 of the lemons, and put it into a basin. 
 Strain the juice of six lemons into this ; 
 add the syrup, and allow to stand for 
 about an hour. Strain, add the Mara- 
 schino and Kirsch, and about a gill of 
 water. Freeze in the usual manner, 
 working it thoroughly to insure it being 
 
46 
 
 smooth. A few drops of liquid carmine 
 m.ay, if liked, be added. Mould, or serve 
 in glasses or cups. 
 
 SORBETS, GRANITES, Etc. 
 (Demi-Glac^.) 
 
 The general character of these ices is 
 that they are of a semi-frozen consistency. 
 The mixture consists usually of syrups, 
 fruit juices, fruit pulps, coffee or tea, 
 flavouring- essences, liqueurs or wines. 
 Most of these, especially the sorbets and 
 punches, are served impiediately before 
 the roast. This, it is said, prepares one 
 for the most perfect enjoyment of the 
 succeeding dishes — i.e., the roast and the 
 entremets courses. The characteristic 
 points about these ices is that they are 
 never moulded, for they are served in 
 fancy glasses or cups, each holding just 
 enough for one person. There are some 
 hundreds of different kinds of sorbets, 
 granites, punches, and cremolates. 
 
 It is, therefore, hardly possible ft>r me 
 to give the recipe for each of these. I 
 will, however, enumerate the most impor- 
 tant ones in which the representative 
 kinds are fully dealt with and explained. 
 
 B6.— IMITATION GLASS MOULDS AND CUPS. 
 Used tor serving all kinds ol Ices. 
 
 Special kinds of 
 mould are re- 
 quired for this, 
 which are gener- 
 ally made in two 
 parts. Fill the 
 sides with plain or 
 coloured water 
 (red, yellow or 
 green tinted). 
 VvAhen the shapes 
 
47 
 
 are to be opaque add a little milk to 
 the water. Place the moulds in a charged 
 souflEle ice cave, or, failingf this, pack 
 them carefully into a tin large enough to 
 hold the mould or moulds, and allowing 
 sufficient room for the ice (crushed ice) 
 and salt to surround it or them. Allow 
 about three hours for freezing. Great 
 care must be taken 
 to prevent any 
 salt water pene- 
 trating into the 
 moulds, or the ice 
 which is to be 
 served in them 
 will be spoilt. 
 When ready un- 
 mould them care- 
 fully. 
 
 57.— SORBETS. 
 
 The word "sorbet" derives its origin 
 from sherbet ; thus, sorbet originally im- 
 plied j.n effervescing cooling drink, this 
 being identical with the Oriental sherbet. 
 It ■ was sherbet, we are told, that gave 
 delight to the feasts of Saladin, which 
 shows that the article was associated with, 
 all the romance and luxury of Moslem life. 
 We may thus take it for granted that 
 the word sorbet is of Arctic origin, which 
 signifies a beverage frozen into a semi- 
 solid state. 
 
 Nearly all sorbets and punches contain 
 a small proportion of alcohol in the form 
 of liqueur, spirit, or wine. This may be 
 omitted, but the flavour and character of 
 the ice is thereby spoilt, or at least im- 
 perfect. I would, therefore, recommend 
 that a small quantity of the alcoholic 
 liquors be employed in accordance with 
 the directions given in the recipes. 
 
48 
 
 58.— ITALIAN MERINGUE. 
 Used lor Sorbets, Punch, etc. 
 
 Dissolve half a pound of loaf sugar in 
 about a gill of water, and boil in a copper 
 sugar boiler till it reaches 40 deg. F'ahr. 
 on Senn's saccharometer. Stir in by de- 
 grees the whites of three eggs beaten to 
 a very stiff froth. Whisk this for about 
 three minutes over the fire, and use as 
 directed. 
 
 69.— SORBET AUX PRAISES. 
 
 (Strawberry Sorbet.) 
 To a quart of strawberry water ice (half 
 frozen) add half a gill of Sauterne wine 
 and a small glass of Cura9oa ; colour it 
 with a few drops of carmine, mix thoi- 
 roughly, and serve when sufficiently 
 frozen. 
 
 60.— SORBET DE 6R0SEILLES AU MARAS- 
 
 quiN. 
 
 (Gooseberry Sorbet with Maraschino.) 
 Stir one pint of picked green goose- 
 berries in half pint of water, to which add 
 J lb. of loaf sugar and the juice of two 
 lemons. Rub through a hair sieve, colour 
 with a little spinach greening to give it a 
 pretty light green colour. When cold add 
 J gill, of Maraschino. Freeze partially, 
 and serve in small glasses. Garnish with 
 a few stoned cherries, previously tossed in 
 a little syrup flavoured with Maraschino. 
 
 61.— SORBET DE GROSEILLES VERTES. 
 (Gooseberry Sorbet.) 
 Ingredients. 
 I quart pickecfgreen gooseberries. 
 I lemon. 
 
 6 oz. castor sugar. 
 I in. cinnamon stick. 
 I pint cream. 
 
49 
 
 Method. — Put the gooseberries, sugar, 
 the thin rind of half a lemon and juice, and 
 the cinnamon in a stew-pan with enough 
 water to cover. Allow it to boil until 
 tender, then rub through a hair sieve. 
 Allow the pulp to cool, whip the cream, 
 and mix it with the pulp. Pour this into 
 a charged freezing pan, and freeze to a 
 medium consistency. 
 
 Fill some sorbet glasses with this mix- 
 ture, and serve same after the remove 
 course. 
 
 62.— SORBET D'ANANAS. 
 (Pineapple Sorbet.) 
 Ingredients. 
 
 4 lb. fresh or preserved pineapple. 
 
 i lemon. 
 
 I wtneglassful of sherry. 
 
 4 wtneglassful Maraschino. 
 
 A little sugar. 
 
 Ice and freezing salt. 
 Method. — If fresh fruit is used, peel it 
 and cut it into thin slices, then put it into 
 a coper boiler with sufficient water to 
 cover, and i oz. sugar. Let it boil for 
 about ten minutes, and rub through a 
 sieve. In the case of preserved fruit 
 being used, cut it up as small as possible, 
 add the necessary quantity of syrup, boil 
 up once, and rub through a sieve. Add 
 enough water to make up a pint and a 
 gill ; strain the juice of lemon into this ; 
 add also the wine and liqueur. Put this 
 into a freezer ready set in a pail, and sur- 
 rounded with crushed ice and freezing 
 salt. Freeze until partly set. A handful 
 of small slices of pineapple, which have 
 been flavoured with a little Kirsch or 
 brandy and castor sugar, should at this 
 stage be mixed with the sorbet (this is not 
 
 D 
 
so 
 
 essential, and is therefore not included in 
 the ingredients stated at the beginningr of 
 the recipe). Continue to freeze for about 
 fifteen minutes longer. Serve in sorbet 
 glasses or cups. 
 
 63.— SORBET IMPEIBIALG. 
 
 Put a pint of pineapple syrup in a cop- 
 per saucepan with the juice of two lemons 
 and juice of one orange ; add the thin rind 
 of one lemon and one orange. Boil up, 
 remove the scum, strain, and add quarter 
 of a gill of Kirschwasser and a small glass 
 of Maraschino liqueur. Commence to 
 freeze in the usual manner. When half- 
 frozen stir in the froth of a well-beaten 
 white of egg. Serve in goblets or custard 
 glasses. 
 
 64.— SORBET AUX CERISES. 
 
 (Cherry Sorbet.) 
 
 Ingredients. 
 I lb. cherries (Dukes). 
 i| pints syrup. 
 I gill of Kirschwasser. 
 I gill noyeau. 
 
 2 whites of eggs. 
 2 oz. castor sugar. 
 
 Method. — Stone the cherries, break the 
 stones, and put the kernels with the cher- 
 ries into a stew-pan containing the syrup. 
 Cook till tender, and rub through a fine 
 sieve. When cold, colour with a few 
 drops of liquid carmine ; freeze partially, 
 and add the whites of eggs beaten to a 
 stiff froth, and mixed with the 2 oz. of 
 sugar. Now add the liqueur, mix tho- 
 roughly, and freeze a little longer. Serve 
 in small glasses or fancy cups. 
 
51 
 
 65.— SORBET D'ABRICOT. 
 
 (Apricot Sorbet.) 
 
 Ingredients. 
 I pini of apricot pulp {using fruit and syrup 
 
 if preserved apricots are used). 
 4 oz. castor sugar. 
 The juice of z oranges. 
 I lemon. 
 \ pint water. 
 
 i gill Kirschwasser or Coganc brandy. 
 Colouring. 
 Few glace cherries. 
 
 Method. — ^Put the fruit pulp and syrup, 
 sugar, orange juice, and lemon juice into 
 a stew-pan, add the water, boil up, skim 
 and strain. When cold, incorporate 
 enough saffron or yellow vegetable colour-, 
 ing to give the mixture the desired tint. 
 Now add the liqueur (Kirsch or brandy), 
 and freeze in the usual manner. Serve 
 in little glasses or cups, and just a few 
 tiny pieces of g\a.ci cherries oo top of 
 each glass. 
 
 66.— SORBET AUX PECHES. 
 (Peach Sorbet.) 
 
 Proceed in the same manner as in the 
 foregoing recipe, but use peach pulp in 
 place of apricot pulp. When sufficiently 
 frozen fill the glasses intended to be used, 
 and sprinkle some finely chopped pistachio 
 nuts over each. No colouring matter 
 need be used for this sorbet. 
 
 When grapes are procurable, eighteen 
 to twenty white grapes added tO' either 
 the peach or apricot sorbet will improve 
 the flavour considerably. 
 
 67.— SORBET DG MELON. 
 
 (Melon Sorbet.) 
 
 Peel a ripe melon, cut it into slices, and 
 pound in a mortar ; rub the pulp through 
 
52 
 
 a fine sieve, put it in a stew-pan with half 
 a pint of water, half a pound of loaf sugar, 
 the juice of two lemons and one orange. 
 Strain, and freeze when cold. When par- 
 tially frozen, add one gill of champag-ne 
 and a half-gill of Cura9oa or Maraschino. 
 Mix thoroughly, re-freeze, and serve. A 
 small quantity of crystallized melon peel, 
 finely chopped, may be put on top of each 
 glass if liked. 
 
 68.— SORBET AU NOYEAU. 
 
 To one quart of lemon water ice half 
 froizen add a gill of noyeau syrup and the 
 strained juice of one orange ; re -freeze, 
 and three-parts fill the sorbet glasses or 
 cups. Have ready some whipped cream, 
 sweetened to taste, and flavoured with 
 noyeau liqueur ; distribute this roughly 
 on top of the glasses or cups, and serve. 
 
 69.— SORBET A LA CREME. 
 
 (Cream Sorbet.) 
 Ingredients. 
 
 The juice of z lemons. 
 \lh. castor sugar. 
 The whites of 3 eggs. 
 \ ■pint cream. 
 I oz. vanilla sugar. 
 J gill Maraschino. 
 
 Method. — ^Boil up ij pints of water, 
 add the sugar, lemon juice, reduce a little 
 and skim. Strain this and let cool, then 
 freeze partially. Whisk the whites of 
 eggsto' a stiff froth, add the vanilla sugar, 
 whip the cream, and incorporate both 
 whites of eggs and cream into the ice ; 
 flavour with the liqueur, and finish freez- 
 ing to the desired consistency. Serve in 
 the usual manner. 
 
53 
 
 70.— SORBET DK RAISIN. 
 (Grape Sorbet.) 
 
 Rub twenty to twenty-four white ripe 
 grapes through a hair sieve, mix this with 
 a pint of partially-frozen lemonwater ice, 
 and add a wineglassful of elder-flower 
 water, also a wineglassful of marsala or 
 sherry wine. Mix well, and re-freeze. 
 
 Fill up the glasses or cups, and garnish 
 each with a few grapes carefully peeled 
 and stoned, and previously dipped or 
 tossed in a little Maraschino syrup. 
 
 71.— SORBET D'ORANGB. 
 
 Ingredients. 
 8 oranges. 
 2 lemons. 
 
 2 glasses Marsala wine. 
 10 oz. loaf sugar. 
 
 3 whites of eggs. 
 
 2 oz. castor sugar. 
 Method. — Put the loaf sugar in a stew- 
 pan with three pints of water ; heat up 
 slowly until the sugar is dissolved, then 
 boil and reduce a little, and remove the 
 scum. Add to it the finely-grated rind of 
 two oranges, the juice of the eight oranges 
 and two lemons ; boil up, strain, and let 
 cool. Partially freeze this mixture, whisk 
 up the eggs to a stiff froth, add it tO' the 
 castor sugar, and stir this with the wine 
 into the ice mixture, re-freeze to the de- 
 sired consistency, and serve in glasses or 
 cups. 
 
 72.— SORBET DE CITRON. 
 
 (Lemon Sorbet.) 
 This is made in the same way as orange 
 sorbet, using two oranges and eight 
 lemons instead of the above quantity of 
 oranges and lemons. In other respects, 
 the ingredients and method are the same 
 as in the previous recipe. 
 
54 
 78.— SORBET A LA STEPHANIE. 
 
 Prepare a tangerine water ice, made 
 from the juice of eig-ht tangerines, the 
 finely grated rind of one and the juiceof 
 three lemons, one orange, and one pint 
 of syrup. Freeze till semi-set, and add 
 a gill of ripe pineapple cut into small 
 dice. Rinse eight to ten punch glasses 
 with sherry or Marsala wine, fill the 
 glasses with the prepared ice, and put a 
 heaped-up teaspoonful of whipped cream 
 on top ol the ice. Serve quickly. 
 
 74.— COUPES MIKADO. 
 
 Mix I gill chestnut purde with a pint of 
 milk, add to it 4 oz. castor sugar and half 
 a v.inilla pod, boil up, and pour on to 
 
 ^^^^^^^IBl!9eu 
 
 
 
 PI 
 
 'pRK^V^r » '-C 
 
 
 
 1^^ .^^^H 
 
 
 
 
 
 -'.■^^ 
 
 ^BKi 
 
 
 igU 
 
 COUPES MIKADO. 
 
 three beaten egg yolks ; remove the 
 vanilla, and re-heat the above, then strain 
 and let cool. Add the strained juice of 
 two oranges and half a lemon, the stiffly 
 whisked whites of two eggs and i gill 
 whipped sweetened cream. Freeze the 
 mixture, and fill into glasses ; place half 
 a hollowed-out chestnut on top of the ice 
 of each glass, and pour in about a tea- 
 spoonful of heated-up rum, Kirsch or 
 brandy, and ignite at the time of sending 
 it to table. 
 
55 
 
 75.— COUPES VOiTAIRE. 
 Boil 3 oz. loaf sugar with ^ g-ill of 
 water, and add the juioe of three lemons 
 and two tangarines. Strain and cooL ; 
 then add i gill of cream, and freeze par- 
 tially, and incorporate a meringue made 
 with two whites of egg, i gill of syrup, 
 flavoured with one small glass of Kirsch. 
 Rinse eight goblets or custard glasses 
 with Maraschino, and put in each a few 
 slices of peaches, and fill up with the pre- 
 pared ice. Put a strawberry or half a 
 glace cherry and a slice of peach on top, 
 and serve. 
 
 76.— GRANITE DE CITRON. 
 
 (Lemon Granite.) 
 
 To one quart of partially frozen lemon- 
 water ice, add one small glass of Mara- 
 schino liqueur and half a pint of finely- 
 crushed ice. Mix thoroughly, and serve 
 in the usual manner. 
 
 77.— GRANITE D'ANANAS. 
 (Pineapple Granite.) 
 
 Ingredients. 
 
 1 ripe pineapple (peeled) fresh or pre- 
 
 served. 
 6 oz. castor sugar. 
 
 2 lemons. 
 
 J gill CuroQoa liqueur. 
 I table-spoonful brandy. 
 
 Method. — Cut about two slices of the 
 pineapple, mince rather coarsely, and 
 keep this on the ice. Pound the re 
 mainder of the fruit in a mortar, add to it 
 about half a pint of water, and rub the 
 whole through a sieve or tammy cloth. 
 Boil up with the sugar, skim, and let cool 
 in a china basin or pan. Proceed to 
 ■freeze in the usual way. When partially 
 
55 
 
 frozen add the minced pineapple, previ- 
 ously steeped in a little brandy, and 
 sprinkled over with castor sugar. Now 
 add the liqueur and about a gill of finely- 
 crushed ice. Mix well, and serve. 
 
 78.— GRANITE DE FRAMBOISE. 
 
 (Raspbeiry Granite.) 
 
 Mix J lb. of castor sugar with i pint of 
 raspberry pulp ; add the juice of five 
 lemons, one quart of boiling water, and 
 boil together to the consistency of a 
 syrup ; strain into a freeer, and freeze to 
 the consistency of snow ; incorporate two 
 whites of eggs, whisk stifHy, and pack in 
 rough ice. Serve in glasses or cups. 
 
 79.— GRANITE AU CHAMPAGNE. 
 
 Freeze three pints of lemon water, as 
 directed in recipe No. 37, then add half a 
 bottle of champagne. Mix thoroughly, 
 and incorporate carefully about half a 
 pound of soft fruit, such as strawberries, 
 apricots, or peaches, all cut into dice. 
 Lastly, stir in a small quantity of crushed 
 ice. It is then ready for serving. 
 
 Note. — A large number of delicious 
 sorbets and granites (or " granitos," as 
 they are sometimes called) may be pre- 
 pared without being either elaborate or 
 expensive by using various kinds of fruit 
 in season, adapting a formula for blend- 
 ing and proportions in the foregoing re- 
 cipes, all of which will be found workable. 
 An ingeniously - minded cook should, 
 therefore, have no difficulty in producing 
 a constant change in these preparations, 
 especially during summer, when they are 
 so much appreciated. 
 
57 
 
 80.— COUPES FRAPPfiES A LA CAPUCINE. 
 
 Ingredients. 
 ^ lb. Genoese cake. 
 4 oz. roasted split almonds. 
 i pint of vanilla custard. 
 i| gills cream. 
 J gill coffee (strong). 
 
 1 glass Maraschino. 
 
 2 table-spoonfuls of Benedictine or Curasao. 
 
 Method. — ^Trim the cake so as to free 
 it from brown crust, and cut the white 
 part into very small dice. Put these in a 
 small basin, pour over the two kinds of 
 liqueur and the coffee (which should be 
 made tepid) ; cover, and let it stand for 
 about an hour. Whip up the cream, and 
 mix it with one-third of the vanilla cus- 
 tard. Add this to the soaked cake, chop 
 finely a few of the almonds, and incor- 
 porate them with the above. Keep the 
 preparation well covered on the ice for 
 about two hours. To serve, nearly fill 
 eig-ht to ten goblets or other suitable stem 
 glasses with the prepared iced custard, 
 then fill completely each glass with cus- 
 tard and whipped (slightly sweetened) 
 cream. Cover the top of each with halves 
 of roasted almonds, which must be neatly 
 arranged. Dish up, insert a cigarette 
 wafer in the centre of each, and send to 
 table. 
 
 81.— PUNCH A LA NICOISE. 
 
 Make a quart of lemon-water ice (No. 
 37 or 38). When partially frozen incor- 
 porate an Italian meringue in the propor- 
 tion stated in recipe No. 58. Also two 
 table-spoonfuls of rum and a glassful of 
 champagne. Mix well, and fill up some 
 plain or coloured imitation glasses (see 
 No. 56). 
 
58 
 
 82.— PUNCH A L'lMP^RIALE. 
 
 Ingredients. 
 I pint strongly infused tea. 
 i| gills pineapple juice. 
 The juice of 2 lemons. 
 The thin rind and juice of i orange; 
 I gill of rum or brandy. 
 I gill of Maraschino or Benedictine. 
 \ gill syrup. 
 I pint Italian meringue (No. 58). 
 
 Method. — ^Put all the liquids, except- 
 ing the liqueur, with the orange rind in a 
 copper pan ; heat up without boiling, and 
 strain. When cold freeze partially, then 
 add the Italian meringue mixture and the 
 liqueur. Re-freeze, and serve in crown- 
 shaped gum paste cups, or else in the 
 usual punch glasses. 
 
 83.— PUNCH AU LAIT. 
 (Milk Punch.) 
 
 Some imitation opaque coloured cups 
 (as mentioned in No. 56) should be used 
 for serving this punch. Otherwise use 
 little fancy china cups. 
 
 Pour a quart of boiling milk on to 4 oz. 
 of loaf sugar, strain, and cool. Freeze 
 to the usual consistency, and add two 
 table-spoonfuls of rum and thesamequan- 
 tity of Cognac brandy, also a gill of 
 whipped cream. Mix well, and freeze a 
 little longer. Fill up the cups, and grate 
 a little nutmeg or cinnamon over the top 
 of each. 
 
 84.— PUNCH A LA NANSEN. 
 
 To three pints of vanilla ice add a pint 
 of Italian meringue mixture (No. 58) ; 
 also J gill Maraschino liqueur. Beat up 
 well with the spatula. Freeze a little 
 longer, and serve in suitable fancy cups 
 or glasses. 
 
59 
 
 [85.— PUNCH AU KIRSCH. 
 
 Ingredients. 
 I pint syrup, boiled till it registers 35 degrees 
 
 Fahr. on Senn's saccharometer. 
 i pint chablis. 
 The juice of 2 lemons. 
 i gill Kirschwa^ser. 
 I pint Italian meringue (No. 58). 
 
 Method. — ^Mix the lemon juice and 
 chablis with the syrup when the latter is 
 quite cold, then strain and freeze in the 
 usual way. When partially frozen add 
 the Italian meringue mixture, also the 
 liqueur. Re-freeze to the desired consis- 
 tency, and serve in glasses. 
 
 86.— PUNCH A LA ROYALE. 
 
 Ingredients. 
 I pint syrup, as above. 
 The juice of 6 lemons and 2 oranges. 
 The rind of i lemon and i orange rubbed on 
 
 lumps of sugar. 
 I glass champagne. 
 
 3 table-spoonfuls Maraschino and brandy 
 I pint Italian meringue. 
 
 Method. — Mix the lemon juice and 
 orange juice with the syrup whilst hot ; 
 add the lumps of flavoured sugar, and stir 
 till dissolved. Strain, and three-parts 
 freeze when quite cold, then add the 
 Italian meringue mixture (No. 58), also 
 champag'ne and the liqueurs. Mix well, 
 and freeze a little longer. Serve in imita- 
 tion g-lass cups or fancy g-oblets. 
 
 87.— PUNCH A lA CARDINAL. 
 
 Ingredients. 
 20Z. loaf sugar. 
 3 oranges. 
 2 lemons. 
 2 cloves. 
 
6o 
 
 I teaspoonful coriander seeds. 
 
 4 in. cinnamon stick. 
 
 \ pint claret. 
 
 i'gill port wine. 
 
 z'^hites of eggs. 
 
 I gill pulp of fresh raspberries. 
 
 About i pint of champagne jelly. 
 
 Ice and freezing salt. 
 
 Method. — Put the sugar in a stew-pan, 
 add a pint of water when dissolved, put it 
 on the fire with the thin rind of half a 
 lemon, the cloves, coriander seeds, and 
 cinnamon ; boil to a syrup, and strain. 
 Add the claret, the juice of the lemons, 
 and oranges ; boil again, and let cool. 
 Strain this into a freezing-pot, and begin 
 to freeze in the usual manner. Whisk the 
 whites of eggs, and add this with the port 
 wine and raspberry pulp with the above ; 
 continue to freeze a little more, then add 
 the jelly, previously liquefied. Proceed to 
 freeze until the desired consistency is 
 obtained. A punch should be quite soft 
 (smooth), and must on no account be 
 frozen hard. A little liquid carmine can 
 be mixed with the punch if a more pro- 
 nounced red is desired. Serve in punch 
 glasses or goblets. 
 
 88.— PUNCH A LA ROMAINE. 
 (Roman Punch.) 
 
 Ingredients. 
 
 lib. loaf sugar. 
 
 1 quart water {for syrup.) 
 6 lemons. 
 
 2 oranges. 
 
 3 whites of eggs. 
 
 2 glasses of rum or Kirschwasser. 
 Method. — Put the water and sugar in 
 a copper pan, and boil up to make a 
 
6i 
 
 syrup ; peel thinly three lemons and one 
 orange ; add to it the hot syrup, also the 
 juioe of all the fruit. Allow it to get cold, 
 then strain through a tammy, and freeze. 
 When partly frozen, mix with the froth of 
 the whites of eggs. Last of all, add the 
 rum or other liquor ; continue to freeze a 
 little longer. Serve, when half frozen, in 
 sorbet cups or in glasses. 
 
 89.— BOUQUET PUNCH. 
 
 Mix in a freezer equal quantities of 
 strawberry and orange-water ice ; add to 
 each quart half a gill of Maraschino and 
 half a pint of champagne. Blend tho- 
 roughly, and pack in a freezer to stand 
 for about an hour. Serve in punch cups 
 with a few crystallised violets as garnish. 
 
 90.— CAF]E FRAPP^ A LA VANILLE. 
 
 (Iced Coffee.) 
 
 Ingredients. 
 8 light table-spoonfuls ground coffee. 
 I quart water. 
 6 oz. castor sugar. 
 I in. vanilla pod. 
 J pint milk. 
 I pint cream. 
 Ice and freezing salt. 
 
 Method. — Have ready a hot, dry coffee- 
 pot, put the coffee in the filter, pour on 
 little by little the water (boiling), put on 
 the lid ; when the water has run through, 
 repeat, pouring it through a second time, 
 stand it in the bain-marie until required, 
 Put the milk, sugar, and vanilla in a stew- 
 pan ; heat up, but do not let it boil, add 
 the coffee; let it cool, and stir in the cream. 
 Take out the vanilla, and pour into an ice- 
 freeze, previously placed in a tub contain- 
 ing broken ice mixed with coarse freezing 
 
62 
 
 salt. F'reeze until it resembles a creamy 
 substance ; fill up into little glasses, and 
 serve. Coffee thus prepared must be in a 
 semi-liquid state when served, and a bowl 
 of castor sugar should be handed round 
 at the same time. 
 
 91.— CAFt GLAC£ EN VERRES. 
 (Iced Coffee, another way.) 
 Ingredients. 
 li lb. icing sugar. 
 12 yolks of eggs. 
 I quari cream. 
 I quart coffee. 
 Method. — Whisk the yolks of eggs 
 and stir in the sugar, pour in the coffee 
 hot, and let cool. Whip the cream, and 
 add it to the coffee when quite cold. 
 Freeze in the usual way, and serve in 
 glasses. ■ 
 
 92.— CAP* A LA NEIGE. 
 
 Ingredients. 
 I pint strong coffee. 
 \ pint milk, 
 I j gills cream. 
 4 oz. castor sugar. 
 I glass Kirschwasser. 
 Ice and. freezing salt. 
 
 Method.— Boil up the milk, add the 
 sugar, and mix with the coffee. When 
 cold, add half the cream and the Kirsch- 
 wasser. Put the mixture into the freezing 
 pot placed in a pail and surrounded with 
 crushed ice and freezing salt. Work the 
 pot until the liquid is partially frozen. 
 Whip the remainder of cream till stiff. 
 Fill six small sorbet glasses with the half- 
 frozen mixture, put a dessert-spoonful of 
 whipped cream on top of each glass, and 
 serve. 
 
63 
 
 Chocolate or tea may be served in 
 exactly the same manner, but no liqueur 
 should then be added. 
 
 PARFAITS, MOUSSES, AND 
 SOUFFLES. 
 
 93.— PARFAIT AU NOUGAT. 
 
 Ingredients. 
 
 I J gills syrup. 
 
 I in. vanilla pod. 
 
 5 yolks of eggs. 
 
 I quart cream. 
 
 4 oz. almond nougat or French 
 almond rock, the former 
 should he usedwhenpossihle. 
 Method. — Boil the syrup 
 
 and vanilla in a copper 
 
 sug-ar-pan till it registers 
 *- 240 deg. on Sennas saccharo- 
 
 meter. Remove the vanilla, 
 and pour the syrup slowly over five well- 
 beaten yolks of eg-gs. Whisk the pre- 
 paration in an egg'-bowl over boiling' water 
 until it has the consistency of thick 
 cream. Remove it from the fire, and 
 whisk till cold. Whip the cream, and 
 crush finely the noug^at or almond rock ; 
 this is best done by means of a rolling- 
 pin. Mix this and the cream into the first 
 preparation, and stir for some minutes 
 over the ice. Fill a three-pint parfait or 
 bombe mould (lined with paper) with the 
 preparation. Place in salted ice, fix on 
 the lid, cementing the joints with butter, 
 cover with paper, and place a good layer 
 of salt and crushed ice on top. Allow to 
 freeze thus for about 2J hours. 
 
64 
 
 94.— PARFAIT AU MORA. 
 
 (Coffee Paifait.) 
 Ingredients. 
 6 yolks of eggs. 
 x\oz. castor sugar. 
 x\ gills syrup. 
 2 large table-spoonfuls coffee {freshly 
 
 made) . 
 A little coffee extract to colour. 
 About f pint cream. 
 
 Method. — ^Put the above ingredients 
 (excepting the cream) in a copper pan, 
 set it over some boiling water, and whisk 
 it until the mixture begins to thicken ; 
 strain, let cool. Add the cream previ- 
 ously whipped, put the mixture in a mould 
 (cylindrical shape, if possible), put the 
 mould (well covered)' into a charged ice- 
 cave, or in a pail of salted ice, from two 
 to three hours. To serve, dip the mould 
 in cold water, turn out on to a dish with 
 folded napkin. 
 
 95.— PARFAIT AU THMI. 
 
 (Tea Partalt.) 
 Proceed in the same manner as de- 
 scribed in the foregoing recipe, omitting 
 the coffee, and adding instead \ gill of 
 freshly-brewed strong tea. 
 
 96.— PARFAIT AU CHOCOLAT. 
 
 (Chocolate Partait.) 
 Grate a \ lb. chocolate, dissolve it in a 
 little water, stir into a custard made of 
 six eggs, a pint of milk, and sugar to 
 taste ; pass all through a fine hair sieve. 
 Allow to stand on ice, and whisk it well 
 for a few minutes, then add to it half a 
 pint of whipped cream. Fill into a bombe 
 or parfait mould, close it up well, and 
 pack in the ice cave for three or four 
 hours. 
 
65 
 
 97.— SURPRISES D'ORANGES. 
 
 Cut eight small oranges in halves, cross- 
 wise, squeeze out the juice very gently 
 so as not to break the rind, and, in a like 
 manner, by means of a teaspoon, remove 
 as much as possible of the interior of each 
 orange. Strain the orange juice, and add 
 to it the strained juice of three lemons and 
 i^ gills of syrup. Freeze this in the usual 
 manner. When sufficiently frozen fill each 
 or as many halves of oranges as possible. 
 Cover the top of each with an " Omelette 
 Souffle " mixture. This must be done 
 verv carefully indeed, so as toi completely 
 cover the ice. Bake them in a very quick 
 oven, just long enough to brown the sur- 
 face. Place each in a wineglass, dish up, 
 and send to table immediately. 
 
 98.— VARIOUS PARFAITS. 
 
 Quite a large number of parfaits can be 
 prepared by adopting the process de- 
 scribed in No. 93 as a basis, omitting, of 
 course, the nougat or almond rock ; in- 
 stead of this, add any desired ingredient 
 with which you wish to flavour the parfait, 
 and which take the name of the parfait. 
 As examples, the following may be found 
 useful changes : — 
 
 Parfait au Kirsch (flavoured with 
 Kirschwasser) . 
 
 Parfait a la Violette (flavoured with 
 crushed crystallized violets). 
 
 Parfait aux P«Am (flavoured with peach 
 pulp). 
 
 Parfait aux Abricots (flavoured with 
 apricot pulp). 
 
 Parfait Panache (any twoi kinds mixed in 
 layers). 
 
 Parfait au Marasquin (flavoured with 
 Maraschino). 
 
66 
 
 99.— PARFAIT A I.A TURQUB. 
 
 (Turkish Partalt.) 
 Ingredients. 
 
 4 oz. freshly roasted coffee berries. 
 ij inch vanilla pod. 
 4 oz. castor sugar. 
 6 yolks of eggs. 
 i| pints cream. 
 
 Method. — ^The coffee must be freshly 
 roasted, place it in a basin whilst still hot, 
 add the vanilla bean (pod), pour over a 
 pint of cream (boilingf hot), and let this 
 infuse for at least half an hour. Cream 
 the yolks of egfgfs with the sugpar, and 
 when sufficiently worked add it to the 
 coffee infusion. Place the basin over a 
 saucepan of boiling- water, and stir 
 steadily with an egg^-whisk till the mix- 
 ture acquires the consistency of thick 
 cream. Pass throug^h a fine sieve, and 
 now add the remainder of cream, whisk 
 all over the ice until quite cold. Fill a 
 mould, cover it securely, and set it in 
 salted ice, as directed on page i6. Allow 
 about twO' hours tO' freeze. Toi serve this 
 or any other moulded ice, remove the 
 mould from the ice, dip it quickly into 
 cold water, wipe it, and unmould the ioed 
 shaj>e on a dish with folded napkin, and 
 gfarnish with ice wafers. 
 
 100.— MOUSSE AU MARASQUrN. 
 
 Ingredients. 
 4 yolks of eggs. 
 j lb. loaf sugar. 
 J pint water. '" '^ 
 I gill Kirschwasser. 
 \ gill Maraschino. 
 About \ pint cream. 
 Ice and freezing salt. 
 
67 
 
 Method. — Put the sugar and water in 
 a copper-pan, boil up slowly, remove the 
 scum, and boil until it beco'mes a syrup, 
 regfistering- 240 deg-. by Senn's saccharo- 
 meier. Beat up the yolks of egfgs in a 
 basin, stir in the hot syrup, add the two 
 liqueurs, stir with a whisk over a stew- 
 pan of boiling' water for about six 
 minutes, taking care that the eggs do not 
 curdle. Place the basin in a cool place, 
 stirring the contents whilst cooling. 
 Have ready a plain charlotte mould, 
 lined with white paper. Add the cream, 
 well whipped, to the mixture when cool, 
 and fillthe mould. Cover with a piece of 
 ■pafJer close up toi the lid, so as to her- 
 rtietically seal the mould, bury it in a 
 pail of crushed ice and freezing salt; let 
 it remain thus for at least twoi hours. 
 When required for serving, immerse the 
 mould in cold water, wipe well, remove 
 the lid, turn out on a dish covered with a 
 folded napkin or dish paper, remove the 
 paper lining, and serve quickly. 
 
 101.— MOUSSE A L'ANANAS. 
 (Pineapple Mousse.) 
 Ingredients. 
 About \oj a pineapple (say 10 oz. in weight) . 
 j.\ gills double cream. 
 2 Qz. castor sugar. 
 i-| gills wine jelly. 
 f oz. gelatine. 
 \ gill Maraschino liqueur [this may be 
 
 omitted) . 
 A few glace cherries. 
 
 Method. — Mask a jelly mould with a 
 thin layer of jelly, and decorate the 
 bottom and sides tastefully with glace 
 cherries, and keep the mould on the ioe 
 
68 
 
 till wanted. If fresh pineapple is used, 
 pare off the rind and trim it. Cut the 
 fruit into dice, and pound in a mortar till 
 smooth, then rub throug'h a hair sieve, 
 and put the pur6e in a basin. Heat up 
 the remiainder of jelly until liquid, then 
 whisk it over the ice until it becomes 
 frothy or of a sponge-like appearance. 
 Whip the cream and add both the 
 whisked jelly and cream to the fruit 
 puree, dissolve the gelatine in a small 
 quantity (about | gill) of fruit syrup, add 
 the sugar, and let cool a little; then 
 strain intO' the prepared cream, add the 
 liqueur at the last, pour it into the 
 decorated mould, and put it on the ice till 
 firm. Toi serve, dip the mould into'warm 
 water for a second or two, wipe it 
 quickly, and turn out intO' a cold dish. A 
 little chopped wine jelly may, if liked, be 
 put round the base of the dish. 
 
 [102.— MOUSSE GLAC^E AU CAF6 NOIR. 
 
 Ingredients. 
 I gill strong black coffee. 
 5 yolks of eggs, 
 ^fint syrup. 
 f i>int of cream. 
 
 I liqueur glass of Kirschwasser. 
 Crushed ice and freezing salt. 
 
 Method. — Line a plain ice mould with 
 thin white paper, and place in a pail sur- 
 rounded with crushed ice and salt, ready 
 for filling. Put the yolks of eggs into a 
 copper pan, add the syrup (hot) by 
 degrees, stirring all the while. Whisk 
 well over the fire long enough to bind the 
 eggs, add the coffee and Kirschwasser, 
 stir a few minutes longer over the fire, 
 and let cool. Whip the cream until stiif, 
 and mix with the above when quite cold. 
 
69 
 
 Now fill the ice mould, fix on the lid so 
 as to securely close the mould, put a piece 
 of paper on top, bury in ice and salt, and 
 let it thus freeze for about 2 J hours. 
 Immerse in cold water, turn out on a dish 
 with folded napkin or dish-paper ; re- 
 move the paper and serve with thin coffee 
 wafers. 
 
 103.— MOUSSE FRAPPfiE A LA G^N^VOISE. 
 
 Ingredients. 
 
 4 eggs. 
 
 2 lemons. 
 
 I orange. 
 
 4 oz. castor sugar. 
 
 I pint cream. 
 
 J oz. French leaf gelatine. 
 
 A few crushed macaroons. 
 
 A table-spoonful Curagoa liqueur. 
 
 Ice and freezing salt. 
 
 Method. — Separate the yolks from the 
 whites of egfgs, stir the yolks in a basin 
 with the sugfar until it has the appearance 
 of a cream, then add the juice and finely 
 rasped rind of the lemons and orang-e ; 
 put this in a stew-pan or basin, and whisk 
 over a pan of boilingf water until a liaison 
 is formed. Dissolve the gelatine with a 
 few drops of water, and strain intO' the 
 above. Whisk the whites of ©ggfs and 
 the cream separately, and stir or fold 
 carefully into the mixture when the latter 
 has cooled a little; add two' table-spoon- 
 fuls of crushed macaroons and the 
 liqueur, and fill into a silver-plated or 
 souffle dish ; keep it on the ice for at least 
 one hour. Sprinkle the top with more 
 finely crushed macaroons, and serve. 
 
7° 
 
 104.— MOUSSE PALERMO AUX PRALIHES. 
 
 Ingredients. 
 J pint syrup, flavoured with vanilla. 
 I j oz. Van Houten's cocoa. 
 
 3 oz. almonds. 
 
 4 yolks of eggs, 
 f pint cream. 
 
 A small glass noyeau. 
 Ice and freezing sal 
 Method. — Peel the almonds, put them 
 at the mouth of the oven, and bake a 
 pale brown colour. Mix the cocoa with 
 a little cream, add this to the syrup, and 
 boil for five minutes; beat the eggfs in a 
 basin, pour on the cocoa syrup, mix well, 
 return to the stew-pan, and stir over the 
 fire a few seconds to bind the yolks (do 
 not let it boil), strain into a basin, and let 
 cool. Pound the almonds in a mortar, 
 moisten with noyeau liqueur, and mix 
 with the above preparation, whisk the 
 cream till stiff, and add it ; stir from time 
 to time ; freeze in the usual manner. 
 When half frozen, fill up a cylindrical- 
 shaped mould, cover well, and close up 
 hermetically ; bury in a pail of ice, with 
 salt, for two or three hours ; turn out and 
 serve. If more convenient, or by way of 
 change, this ice may be served in g-oblets, 
 the same as sorbets. It is sent to table 
 in a half-frozen state. 
 105.— MOUSSE FBAPPfiE, PRINCE PUCKLER. 
 
 Ingredients. 
 \ lb. castor sugar. 
 I pint whipped cream. 
 3 eggs. 
 I gill apricot puree (prepared from fresh 
 
 apricots). 
 2\ lemons. 
 J oz. gelatine. 
 
 1 liqueur glass Curagoa. 
 
 2 macaroons. 
 
71 
 
 Method. — Grate the rinds of the 
 lemons as thinly as possible, cut them in 
 halves, and squeeze the juice through a 
 strainer into a clean copper egg-bowl. 
 Break the eggs, separate the yolks care- 
 fully from the whites, and put the former 
 into a copper bowl containing the lemon 
 juice ; add the grated kmon-rind and the 
 sugar, and whisk over a stew-pan of boil- 
 ing water until quite thick (cream like). 
 Allow the mixture to cool a little. Melt 
 the gelatine (previously soaked in water 
 and drained) with the apricot pur6e 
 (pulp), strain, and let cool; then add to 
 the mixture. Whisk the whites of eggs 
 to a stiff forth, beat up the cream, and 
 stir both carefully intoi the above. Stir 
 in the Cura9oa liqueur, and pour intoi a 
 silver souffle case with an inch deep paper 
 band fastened round it. Sprinkle some 
 finely crushed or powdered macaroons on 
 top ; keep it on the ice until wanted, and 
 serve with a boat of cold chocolate sauce. 
 
 106.— S0UFFL6 FRAPPfi A LA SABAYON. 
 
 (Also called Souffle Milanaise.) 
 
 Ingredients. 
 
 4 oz. castor sugar. 
 
 i pint whipped cream. 
 
 3 eggs. 
 
 2 J lemons {rind and juice). 
 
 i oz. gelatine (bare weight), melted. 
 Method. — Put the egg-yolks, sugai-, 
 rind, and juice of lemon into a stew-pan, 
 and whisk until quite thick. Cool, and 
 add gedatine, whipped whites of eggs, 
 and cream, very lightly mixed. Pour into 
 a silver souffle case, with a band of paper 
 round it. Shake some powdered maca- 
 roons on top, keep on the ice until 
 wanted, and serve with a boat of cold 
 Sabayon sauce. 
 
72 
 
 107.— SOUFFLfi GLAC6 A LA DUMAS. 
 
 Ingredients. 
 
 6 oz. loaf sugar. 
 
 \ pint water. 
 
 8 yolks of eggs. 
 
 2 whole eggs. 
 
 \ gill double cream. 
 
 A wineglassful Maraschino liqueur. 
 
 Grated chocolate. 
 
 Ice and, freezing salt. 
 
 Method. — Put the sug-ar in a copper 
 pan or sug-ar-bodler, add to it about half a 
 pint of water, and boil it to thick syrup 
 and remove the scum. Whisk the eg'g'S, 
 yolks and whites, in a basin for about ten 
 minutes, then potir in the hot syrup. Mix 
 thorougfhly, and pour into a copper eg'gf- 
 bowl ; stand it over a brisk hre, and 
 whisk the mixture until it becomes of the 
 consistency of cream ; add the double 
 cream and whisk a little longer. Allow 
 it to cool, and fill into a plated souflHd 
 dish, lining- it with a paper band to come 
 about an inch above the rim so as to 
 prevent the souffle from running over. 
 Place the dish in a round tin (a large cake 
 tin will be found the most suitable for 
 this purpose), fasten it with a tight-fitting' 
 lid. Line the bottom of a pail with 
 crushed ice mixed with freezing salt ; 
 place the tin on this, pack the sides cA the 
 pail with ice and salt, and put some on 
 the top ; freeze thus for about three h&urs. 
 To serve, take out the tin, wipe it, re- 
 move the lid, take out the souffl^, remove 
 the paper band, place the dish on another 
 dish with a folded napkin. Sprinkle the 
 top with grated chocolate, and send to 
 table immediately. 
 
73 
 
 108.— SOUFFLfi FRAPP^ AUX FRAMBOISES. 
 
 Ingredients. 
 i gill raspberry pulp. ,' 
 
 6 oz. castor sugar. a ."X 
 
 The. juice and, rind, of 2 lemons. I r. . 
 \ oz. French leaf gelatine. ^ I 
 
 3 yolks and 7, whites of eggL yy 
 ^ pint whipped cream. >^ 
 
 Method. — Separate the yolks frbjn the 
 whites of egfgfs, put the former m a 
 copper ^;g'-bowl, add to it the sugar and 
 the strained juice of lemon, also the 
 gfrated rind of one lemon. Stir this with 
 a whisk over a saucepan of boilingf water 
 until it becomes a thick but creamy sub- 
 stance. Melt the gelatine, and add it to 
 the raspberry pulp, previously heated 
 (not boiled), aodnfefrain this into the 
 above. 'Whrn^j&inA T-KtHr^, add care- 
 fully the whisked whites of two eggfs and 
 the whipped cream. Pour the mixture 
 into a silver-plated souffle dish, which 
 should have a paper band fastened round 
 above the edge. Place on the ice for 
 about two hours. About half an hour 
 before serving dissolve the red-currant 
 jelly, add to _it the wine jelly, and when 
 almost cold pour this over the surface of 
 the souffle ; allow it to set well. To serve, 
 remove the paper band, place the souffle 
 carefully into the dish, and send to table 
 immediately. 
 
 109.— S0UFFL6 FRAPP6 A LA MARGUERITE. 
 
 Ingredients. 
 
 1 oz. cornflour. 
 
 2 oz. castor sugar. 
 
 1 in. vanilla pod. 
 2\ gills of milk. 
 
 4 oz. strawberries. 
 
 2 oz. butter. 
 
74 
 
 I gill cream. 
 
 4 eggsi 
 
 i oz. gelatine. 
 
 I small glass Maraschino (this can be left 
 
 out if desired). 
 Red currant jelly. 
 A few drops carmine or cochineal. 
 
 Method. — Mix the cornflour with the 
 sugfar in a stew-pan, stir in the milk, add 
 I oz. of butter and the vanilla pod. Stir 
 this over a slow fire until it comes to a 
 boil; continue to stir over the fire until 
 the mixture detaches easily froim the 
 stew-pan. Let it cool, and remove the 
 vanilla' pK>d (this may be ag-ain used if 
 taken care of). Pick the strawberries, 
 and put them throug-h a hair sieve. Stir 
 the pulp into the above before it is quite 
 cold ; add also the remainder of the 
 butter. Stir in the yolks of egfgs and 
 the cream, and whisk over the fire until 
 the egfgfs begin to set. Dissolve the g-ela- 
 tine in a little water, add to it a table- 
 spoonful of red currant jelly and a few 
 drops of liquid carmine or cochineal; 
 strain this with the mixture; whisk the 
 whites of eg-g-s to a stiff froth, and add 
 likewise; the Maraschino should now be 
 added. Fill a silver-plated souffle dish 
 with this preparation; keep it in a case 
 well charged with ice. Dissolve about 
 two table^spoonfuls red currant jelly, and 
 when nearly cold pour it over the top of 
 the souffle to form a layer. It is well to 
 fasten a paper band round the souffl6 case, 
 so that it comes about an inch above the 
 rim ; this should be removed before send- 
 ing; it to the table. 
 
75 
 GLACES FANTAISIES. 
 
 ICE PUDDINGS, MIXKD AND FANCY ICES, 
 DESSERT ICES, etc. 
 
 These ices are made in almost endless 
 varieties. As in the matter of dress, the 
 fashion demands some novelties in ices, 
 
 ICE MOULD WITH LINING. 
 
 so that each season a number of new 
 compositions and shapes in ices are pro'- 
 duced by the ever ingenious and talented 
 
 INDIVIDUAL MOULDS FOK DBSSERT ICES. 
 
76 
 
 confectioner and cuisinier. A novelty 
 often consists merely in the idea of new- 
 shapes and desig-ns. There are several 
 hundreds of differently shaped ice moulds 
 to choose from, suitable for the produc- 
 tion of fancy ices. Many of the desig"ns 
 are the outcoime of certain events, social 
 and g-astronomic celebrations, as well as 
 the rule of fashion. The principles of ice 
 making", however, never chang^e — they 
 are the same to-day as they were fifty 
 years ag"o, but the intellig^ent and obser- 
 vant artist is ever able to discover some 
 new compoisitioin, shape, or design, so 
 that we have an infinite variety of ices 
 which are classified under this heading-. 
 The principal novelties are included in the 
 following- recipes. 
 
 110.— GLACE NAPOUTAINE.* 
 Ingredients. 
 
 J pint of strawberry or raspberry pulp. 
 
 I oz. chocolate. 
 
 6 yolks of eggs. 
 
 I teaspoonful vanilla essence. 
 
 3 pints milk. 
 I pint cream. 
 
 4 oz. castor sugar. 
 Cochineal. 
 
 ■ Crushed ice and freezing salt. 
 
 Method. — ^Work the yolks of eg-gs 
 with half the quantity of sug-ar until 
 smooth. Boil up the milk, add the re- 
 mainder of the sugfar, and pour on to the 
 eg-g- mixture, stirring vigorously. Re- 
 turn to the stew-pan and stir over a slow 
 fire until the liaison is formed (this will 
 take three or four minutes). Strain into 
 a basin. Grate the chocolate, put it in a 
 small stew-pan with a table-spoonful of 
 water ; when dissolved, mix about one- 
 
 * See page 13 for moulds to be used. 
 
77 
 
 third of the cooked cream, work well, 
 and let cool. Mix the fruit pulp with 
 half the remainder of cooked cream, 
 colour with a few drops of cochineal if 
 necessary. Add the vanilla essence with 
 the other half. Divide the fresh crea/n 
 into equal proportions with the three 
 kinds of preparations ; freeze each lot 
 separately. Pack it in layers in a mould. 
 Cover closely, and pack in ice and tatt 
 for about two hours. Unmould, cut into 
 convenient pieces, and serve. 
 HI.— BISCOTINES GLACEE A LA TURQUE. 
 Ingredients. 
 
 i^ gills cream. 
 
 I oz. castor sugar. 
 
 I oz. French almond rock. 
 
 12 ice wafers (flat) . 
 
 A few chopped pistachios. 
 
 I table-spoonful Maraschino. 
 
 I teaspoonfut coffee (strong). 
 
 Ice and freezing salt. 
 Method. — Pound the almond rock till 
 smooth, whisk the cream till stiff, add the 
 sug-ar, the pounded almond rock, coffee, 
 and liqueur. Mix well, but carefully. 
 Pour into a shallow square or oblongf tin, 
 fix the lid on the tin, and cover with 
 paper. Place this in a box well charged 
 with ice and salt, and let it thus freeze 
 for about two hours. Cut six of the bi.s- 
 suits in halves, longf way, and spread 
 them with a very thin lajer of apricot 
 jam ; cut also a few narrow strips the 
 size of a straw out of the biscuits and 
 keep by for gfarnish. Take up the iced 
 cream, vnmculd, and cut quickly into 
 slices the size to fit the biscuits, and 
 place the cream slices on these. Dish 
 up, garnish the top with strips of bis- 
 cuits and chopped pistachios. Strew the 
 latter over the whole. Serve at once. 
 
78 
 
 112.— SOUFFLE A LA FRONTIGNAN. 
 (Muscatel Grape Ice.) 
 Ingredients. 
 
 6 oz. muscatel grapes. 
 
 2 oz. castor sugar. 
 
 i pint cream. 
 
 The juice of 2 lemons. 
 
 I white of egg. 
 
 I liqueur glass Chartreuse. 
 
 I glass sherry {if liked). 
 
 I gill syrup. 
 
 Ice and freezing salt. 
 Method. — ^Put the grapes in a basin, 
 mash up with a wooden spoon, add the 
 sugar, and rub throug-b a fine hair sieve ; 
 add the syrup to> the pulp. Strain the 
 lemon juice into the pulp, put all in a 
 freezer and freeze partially. Whip the 
 cream a little, mix this, add aJsoi the 
 white of eg'g' whisked to a stiff froth, and 
 lastly the liqueur and wine. Finish 
 freezing-. Mould, or sei-ve roug-hly 
 dressed. 
 
 A few drops of spinach greening' may 
 be added to give the' ice a delicate tint of 
 green. If this ibe is moulded, the 
 tjottom of the mould may be decorated 
 with a few grapes and angfelica leaves, 
 the pips of the g:rapes being previously 
 removed. 
 
 113.— BOMBE GLAC^E AUX AMANDES 
 PRALIN^ES. 
 
 Ingredients. 
 J pint syrup {flavour- 
 ed with vanilla). 
 4 yolks of eggs. 
 j pint cream. 
 A small glass noyeau. 
 Ice' and freezing salt. 
 Method. — Peel 
 the almonds, put 
 them at the mouth 
 
79 
 
 of the oven, and bake a pale brown 
 colour. Boil up the syrup, beat the eg-gfs 
 in a basin, pour on the syrup, mix well, 
 return to the stew-pan and stir over the 
 fire for a few seconds to bind the yolks. 
 Do not let it boil. Strain into a basin 
 and let cool. Pound the almonds in a 
 mortar, moisten with noyeau liqueur, and 
 mix with the above preparation. Whip 
 the cream till stiff, and add it. Stir from 
 time to time. Freeze in the usual 
 manner. When half frozen, fill up a 
 cylindrical-shaped mould, cover well, and 
 close up hermetically; bury in a pail of 
 ice with salt for from two to three hours. 
 Turn out and serve. If more convenient, 
 or by way of a changfe, this ice may be 
 served in goblets, the same as sorbets. 
 It is sent to table. in a half-frozen state. 
 
 114.— FOUDING GLAC£ A LA REING. 
 
 Freeze i^ pints vanilla custard (No. i 
 or 2). When partially done add a small 
 glass of Curacoa, 2 oz. crystallised 
 apricots, 2 oz. g-lace cherries (all cut into 
 small dice or shreds), and a pint of 
 whipped cream. Fill up a pewter ice 
 mould (fancy pattern), cover well, and 
 seal the lid with butter or lard. Wrap up 
 in paper, and bury it in crushed ioe and 
 salt. 
 
 When wanted for serving', turn out of 
 the mould in the usual manner. Sprinkle 
 over the surface of the ice with coarsely- 
 chopped almonds, previously baked to a 
 lig-ht brown colour. The base of the 
 dish may, if liked, be garnished with 
 several small fancy-shaped ices, or fail- 
 ing- thisj with ice biscuits, fruit, or 
 wafers. 
 
8o 
 
 115— POUDING SOUFFLfi A LA FROITIERB. 
 
 Ingredients. 
 4 pint preserved mixed fruit {cherries, apri- 
 cots, peaches, etc.) 
 \ teaspoonful vanilla essence. 
 ^ pint cream. 
 
 I gill Marsala. 
 
 I table-spoonful 
 
 grated chocolate. 
 I gill syrup. 
 1 glass Maraschino . 
 4. oz. leaf gelatine. 
 A little milk. 
 I small lemon. 
 I oz. blanched 
 
 almonds. 
 Crushed ice. 
 
 Method. — ■ Cut 
 the fruit into dice 
 or small slices. 
 Preserved fruit 
 may be used if 
 fresh fruit is not 
 obtainable. Glac6 
 cherries are pre- 
 ferable to fresh cherries for this dish. 
 Moisten the fruit with the syrup, boil up, 
 add the liqueur, and let coiol. 
 
 Arrange the fruit neatly in a silver or 
 g^lass compote dish, pour over about half 
 the syrup. Mix the remainder of syrup 
 with the sherry, add toi it the g-elatine 
 previously soaked in a little milk ; stir 
 over the fire until the g-elatine has dis- 
 solved. Add the rind of half a small 
 lemon finely grated, the vanilla flavour- 
 ing, and the juice of the lemon. Strain 
 into a basin, and let cool. Whip 
 the cream. Stir this into the above. 
 When the cream begins to set pour it 
 slowly over the fruit and place it on the 
 
Si 
 
 ioe, and place some broken ice round the 
 mould. Keep it thus for about two 
 hours. Just before serving- sprinkle the 
 top with g-rated chocolate, and garnish 
 with strips of blanched almonds. 
 
 116.— POUDING GLAC6 A LA NESSELRODE. 
 
 Ingredients. 
 3 dozen chestnuts. 
 
 ij^M 
 
 12 oz. loaf sugar. 
 
 P4 pints cream. 
 
 I vanilla -pod or essence of vanilla. 
 
 8 yolks of eggs. 
 
 1 glass Maraschino. 
 
 2 oz. glace cherries. 
 
 Method. — Slit the chestnuts, blanch 
 them, and remove the' husks and skins, 
 cook till tender in milk, adding" the 
 vanilla pod if the latter be used. Take up 
 the chestnuts, pound them in a mortar, 
 and rub them throug-h a fine sieve. Boil 
 a gfill of the milk, and pour over the eg-g 
 yolks ; when cooked, strain to the puree 
 of chestnuts. Boil the sugar to a syrup 
 in a pint of water, add this to the chest- 
 nut puree. When cold add half the 
 cream. Put the mixture in a freezing- 
 pot, and freeze till almost set ; now add 
 the Maraschino and the cherries, cut into 
 small dice or slices. Whip the remainder 
 of cream, and add also. Continue to 
 freeze, stirring- the mixture frequently. 
 When the mixture is sufficiently frozen 
 fill up one or two moulds. Close them 
 tightly. Wrap up in paper, and bury 
 in ice and salt. Let it thus remain till 
 required for table. 
 
A/vW< 
 
 82 
 
 117.— GLACE PLOMBlfeRE A LA JAPONAISE. 
 
 Ingredients. 
 'eggs. 
 
 1 oz. sugar. 
 ij pints milk. 
 
 2 oz. apricot marmalade. 
 4 oz. ground almonds. 
 
 i pint cream. 
 I glass Kirschwasser. 
 
 4 oz. macaroon biscuits or wafers for- 
 garnish. 
 
 Method. — ^Prepare a custard with' the 
 milk, eigfht yolks of eg'g's, and sug-ar; stir 
 the custard over the fire tO' bind the 
 yolks, press through a hair sieve, add the 
 marmalade, g-round almonds Kirsch- 
 wasser, wadasMk. When cold, mix with 
 half a pint of whipped cream and 4 oz. of 
 powdered macaroons. Freeze in the usual 
 manner. Mould with a small quantity of 
 apricot marmalade in the centre, and 
 serve with small rata fias or thin ice wafet 
 biscuits round the base of the dish. 
 
 118.— GLACE AU CAFlfe BLANC. 
 
 (White Coffee Ice.) 
 Crush 4 oz. of lig-htly roiasted coffee 
 and bring it to a boil with a pint of milk, 
 and let simmer (but not boil) 00 the side 
 of stove for twenty minutes ; then whisk 
 three whites of egfgs sligfhtly, and add 
 4 oz. of castor sugfar, a teaspoonful of 
 vanilla essence, and a pint of cream. 
 Place it on the stove, constantly stirring 
 until it thickens ; do not let it boil ; then 
 remove and strain . When cold freeze in 
 the usual manner. Serve moulded or in 
 g-lasses. 
 
83 
 
 ; 
 
 119.— GLACE ROCHfip VOLCANO.] 
 
 A specially constructed socle, consisting 
 of a metal tube fixed on a round plate is 
 required for this dish. Cover the bottom 
 part with a sheet of Genoese pastry, and 
 the tube portion with duchesse or nouille 
 paste; dry the shape in a cool oven and 
 set to cool. Prepare a custard with i 
 pint of milk, 6 yolks of eg'gfs, i oz. of 
 
 GLACE ROCHET VOLCANO. 
 
 chocolate, and J g'ill of strong- Mocha 
 coffee. When strained add ij giUs of 
 syrup and i gill of whipped cream and 
 allow to cool. Freeze this in the usual 
 manner. To dress the ice: Scoop out 
 large tablei-spoonfuls and range them in 
 pyramidal form round the column of the 
 plaque, previously placed on a suitable 
 dish. Besprinkle the ice here and there 
 with finely chopped pistachios, then pour 
 
84 
 
 a small quantity of rum, Kirsch, or 
 brandy into the top portion of the tube; 
 into this place also some very finely cut 
 strips of angfelica. Ig"nite the alcohol, 
 and serve at onoe. 
 
 NoTE.^If liked, the base of the dish 
 can be gfarnished with mushrooms, made 
 froim small round mering-ues and almond 
 paste. This will g-reatly improve the dish. 
 
 120.— BISQUE GLACtK AjL^rf^/l 
 (An American Recipe.) ^^^ 
 
 Put a quart of double cream qn the ice 
 for about twelve hours (overnig-ht). Pour 
 the cream in an egg- bowl, taking- care 
 not to let any milk that will have settled 
 at the bottom to g'et into th© bowl. 
 Whisk the cream on the ice till almost 
 stiff, then add 3-4 oz. of castor sugar, one 
 teaspoouful of vanilla essence, one g"lass 
 of Cog-nac brandy, and 2 oz. finely- 
 crushed and sifted macaroons. Fill up 
 one or two briclt moulds (as used for 
 Neapolitan ice) with the cream, seal them 
 carefully, wrap them up well, and freeze 
 in the usual manner for about twO' hours. 
 Unmould, and serve whole ox cut up into 
 slices. 
 
 121.— GLACE AU VIN DE BORDEAUX. 
 
 (Claret Ice.) 
 Ingredients. 
 ilh. loaf sugar. 
 
 1 pint water. 
 
 2 in. stick cinnamon. 
 
 3 lemons. 
 
 I pint good claret (Bordeaux wine) . '\ 
 Ice and freezing salt. 
 
 Method. — Pour the water (boiling-) 
 over the sugar and let it dissolve, add the 
 cinnamon and the thin rind of one lemon. 
 
8s 
 
 Boil to a syrup, and let oool. Cut the 
 lemon in halves, squeeze out the juice 
 into the syrup ; strain, and add the claret. 
 Freeze in the usual manner. Fill up very 
 small g'rape moulds, and pack between 
 layers of broken ice and salt. When 
 sufficiently frozen, unmould the ice on to 
 a dish with a folded napkin, and serve 
 with thin wine wafers. 
 
 122.— gAteau surprise glac:^. 
 
 Ingredients. 
 n 8 «ggs. 
 
 6 oz. castor sugar. 
 10 oz. of flour. 
 8 oz. of ground almonds. 
 10 oz. of butter, apricot jam, chocolate icing, 
 
 royal icing. 
 i^ pints (about) of strawberry ice cream. 
 10 wafer cornets. 
 
 I oz. of chopped pistachio kernels, custard 
 ^4 ice for filling cornets. 
 
 Method. — Break the egg-s into a 
 copper bowl or basin, add the sugar, and 
 whip well for a few minutes. Stand it 
 over a stew-pan with boiling water, and 
 beat vigorously with a whisk for about 
 twenty minutes. Butter and flour a lare^e 
 saute-pan. When the mixture is suf- 
 ficiently worked, stir in by degrees the 
 sifted flour, the sifted ground almonds, 
 and the butter (melted) : mix all well, but 
 carefully, pour intO' the tin, and bake in a 
 moderately heated oven from twenty-five 
 to thirty minutes. When cold, cut out as 
 many rounds as are required, but each 
 one must be smaller than the other. 
 Stamp out the centre of each round thus 
 obtained to form rings about lin. or i|in. 
 broad, leaving the largest and the 
 smallest one whole. The largest will 
 
86 
 
 form the bottom and the smallest the top 
 of the gateau. Have some apricot jam 
 made liquid, place the large round on a 
 dish, spread the tops and bottoms of the 
 rings with apricot jam and fasten them 
 together, commencing with' the largest 
 so as to form a pyramid. Allow the 
 giiteau to set, and coat the outside with 
 chocolate icing. Ornament with royal 
 icing toi taste. (Do not fix the top layer.) 
 
 GATEAU SURPRISE GLAc£. 
 
 Fill the cornets with a previously pre- 
 pared custard ice, sprinkle the tops with 
 chopped pistachioi kernels, fasten them by 
 means of a little icing in a row round the 
 g*^t€au. When the dish is required for 
 table, remove the top piece and fill with 
 strawberry ice cream, replace the top and 
 serve. The chocolate icing may, if 
 liked, be substituted with strawberry or 
 orange fondant icing. 
 
 123.— CHARLOTTE GLAC^E A LA CREOLE. 
 
 Line a plain charlotte mould with iced 
 biscuits, finger biscuits, or G^noise slices, 
 covered with different coloured royal 
 icing. See that the icing has got quite 
 
87 
 
 hard on the biscuits before they are used 
 for lining- the mould. Arrang-e the bis- 
 cuits just the same as for " Charlotte 
 Russe." Mix a pint of vanilla custard 
 ice with a g^ill of sweetened chestnut 
 puree and a handful of fr>iit (pineapple, 
 peaches, etc.) cut into dice, previously 
 soaked in a little Maraschinoi liqueur. 
 Freeze this mixture, and fill up the pre- 
 pared mould : this must be done with 
 special care. Keep it in a chargied ice 
 cave or souffle ice case. When wanted 
 for table, unmould the Charlotte carefully 
 on a dish covered with lace paper or a 
 folded napkin ; g-arnish toi taste, and 
 serve immediately. 
 
 L 124.— TUTTI-FRUTTI GLACfi. 
 
 Ingredients. 
 5 yolks of eggs. 
 I pint milk. 
 Vanilla flavouring (pod or essence). 
 
 6 oz. sugar. 
 
 2 whites of eggs. 
 
 4 gill Maraschino. 
 
 \ pint double cream. 
 
 I oz. pistachios. 
 
 I oz. glace cherries. 
 
 \ oz. candied peel {mized). 
 
 I oz. glace apricots. 
 
 Method. — Prepare a custard by boiling 
 the milk and sugfar ; add the vanilla pod 
 or flavouring essence; pour this over the 
 yolks of eg-gfs previously beaten, return to 
 the stew-pan, and stir over the fire till it 
 thickens ; strain intoi a basin and let cool. 
 Whisk separately the whites of eg-gfs 
 and cream till stiff, and amalg^amate 
 both. Cut the pistachios, previously 
 peeled, into thin shreds, cut the other 
 fruit into small dice. Put the custard 
 
88 
 
 in a freezer, and commence to freeze; 
 when partly done, amalgamate the fruit, 
 and lastly the whipped whites of eggs 
 and cream. When nearly frozen, add 
 the Maraschino. Mix well, and continue 
 to freeze till set. Mould in the usual 
 way, or serve rougfh on a dish. Dredge 
 the shape with powdered chocolate, and 
 serve. 
 
 125.— LA DAME BLANCHE. 
 
 Line a freezing mould with white 
 paper, and stand it in a charged freezer. 
 Whisk separately i pint of cream and 
 four whites of eggs, add 4 oz. castor 
 sugar, flavour with vanilla essence and 
 some Kirsch liqueur, amalgamate both 
 eggs and cream, add a handful of finely- 
 shredded blanched almonds, and pour 
 into the prepared mould. Replace the 
 mould in the charged freezer, and let it 
 remain thus for five or six hours. To 
 serve, unmould, remove the paper, and 
 cut the ice into squares or oblongs. Dish 
 up, and serve with ice wafers. 
 
 126.— POUDING GLAC^ A LA PRINCESSE. 
 
 Rub the fruit of eighteen stewed green- 
 gages through a sieve, add a little syrup 
 and a few drops of spinach greening, and 
 freeze to the usual consistency for mould- 
 ing. Peel the kernels of twenty-four 
 young green walnuts, and pound them 
 in a mortar with 8 oz. of castor sugar ; 
 add half a pint of cream, and rub the 
 puree through a sieve. Mix with a gill 
 of rich custard, flavour with noyeau 
 liqueur, and freeze in the usual manner. 
 
 Line a plain ice pudding mould with 
 the greengage ice, fill the centre with the 
 walnut ice, fix on the lid, wrap up in 
 
89 
 
 paper, and place the mould in crushed 
 ice and salt. Keep it thus for three or 
 four hours. Unmould, g-arnish the ice 
 shape with small CQirnets or gaufrettes 
 filled with whipped sweetened cream, and 
 a preserved strawberry on top of each. 
 Serve immediately. 
 
 127.— CHARLOTTE GLACJ^B A LA PRINCBSSE. 
 
 Prepare 1 1 pints of rich 
 ice cream custard, flavour 
 it with a small glass of 
 liqueur brandy, add J gill 
 of whipped cream ; freeze 
 this to the usual consis- 
 tency for moulding. Line 
 CHAELoT^E ICE ^^^ o^ two plain charlotte 
 MOULD. moulds with white paper, 
 
 previously rubbed over with good olive 
 oil. Trim some finger or savoy biscuits, 
 and rang-e them neatly round the inside of 
 the moulds. Mix i oz. of finely cut 
 glace cherries with the ice mixture, and 
 fill the moulds. Place the mould or 
 moulds in a charged ice cave for two 
 hours. When required for table, un- 
 mould, carefully remove the paper, and 
 ornament the top of charlotte with 
 whipped cream coloured a pale pink, 
 using a forcing bag with a rose tube for 
 this purpose. This must be done very 
 quickly, as it needs to be served imme- 
 diately. 
 
 128.— CHARLOTTE RUSSE GLAC^B. 
 (leed Russian Charlotte.) 
 Line a charlotte mould with finger or 
 savoy biscuits, also fill in the bottom 
 (rosette pattern) with biscuits, closely 
 fitting. To a pint of vanilla custard. No. 
 I, add a small liqueur glass of Maras- 
 
go 
 
 chino, and freeze; then work in a gill of 
 white cream. Fill the lined mould with 
 this, place sO'me more biscuits on the top, 
 and pack the mould into a charged ice 
 cabinet for about two hours, or if no ice 
 cabinet is available, wrap the mould care- 
 fully in several sheets erf paper, stand in 
 a pail, and surround with crushed ice and 
 freezing salt ; cover it with a tin lid and 
 heap on plenty of crushed ice and salt; 
 cover all over witte a thick cloth and leave 
 for two hours. When required to serve, 
 remove the ice, wipe the outside of the 
 mould, dip it for a few seconds into cold 
 water, and turn out on tO' a suitable dish. 
 Have ready in a forcing bag with a star 
 tube some whipped cream, and pipe some 
 star shapes neatly over the top of the 
 charlotte ; sprinkle over a few chopped 
 pistachioi nuts and serve at once. 
 
 129.— DENISES GLACIS. 
 (Ice Cream Sandwiches.) 
 
 This is a most convenient and dainty 
 way of serving almost any kind of ice. 
 The ice wafers manufactured by Messrs. 
 Peek, Frean and Co. are best adapted for 
 this dish. These wafers being quite plain 
 and of delicate, light make, the true 
 flavour of the ice is in no way impaired. 
 When the ice cream or water i(^ is suf- 
 ficiently frozen to allow it being spread, 
 cover a number of ice wafers with a 
 layer of the ice ; place a wafer on the top 
 of each like a sandwich. Pack them in 
 a charged ice pail or cave, place a paper 
 between each layer, and keep thus till 
 required for table. Messrs. Peek, Frean 
 and Co. supply a most useful Ice cream 
 sandwich suitable for this purpose. 
 
9» 
 
 130.— CEUFS GLACEfiS AUX NIDS. 
 
 (Iced Eggs in Nests.) 
 
 Fill up the required number 
 
 of eg'gf-shaped ice moulds with 
 
 suitable cream ice mixture 
 
 (frozen), wrap them in paper 
 
 and pack them in ice for about 
 
 two hours. Next whip a pint 
 
 or more of 
 
 double cream ; 
 
 unmould the 
 
 ice egfgs and 
 
 coat each with 
 
 whipped 
 
 cream. Place 
 
 them in a 
 
 BIRD S NEST AND EGG MOULD. C h a r gf 6 fl 
 
 souffle case for another hour. Mean- 
 while, boil a quantity of sugfar till it ac- 
 quires an amber-like colour, and spin the 
 needed quantity of spun sugar with 
 which shape a nest on a round dish. 
 Range the eggs in this, and serve 
 quickly. 
 
 131.— ANANAS GLAClg A LA REINE 
 
 ALEXANDRA. 
 
 (Iced Pineapple, Queen Alexandra Style.) 
 
 Procure a fair-sized ripe hot-house 
 pine, cut off the top portion, and carefully 
 sco6p out the whole of the interior. 
 Pound this in a mortar, and rub through 
 a fine sieve. Boil up a pint of syrup, and 
 add it to the strained juice of two lemons. 
 Incorporate the latter with the fruit pulp, 
 and put it when quite cold intoi the freez- 
 ing pot surrounded with crushed ice and 
 coarse salt. Freeze in the usual manner. 
 When it begins to giet firm, work in a 
 meringue mixture made with the white of 
 an egg and half a gill of syrup whisked 
 over the fire till the liaison is formed. 
 
92 
 
 then flavour with a little Kirschwasser, 
 and work into, the ice mixture. Continue 
 the freezings operation till the ice is of the 
 right consistency. When ready for serving- 
 
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 ICED PINEAPPLE, A LA REINE ALEXANDRA. 
 
 fill the pine apple shell with the ice, re- 
 place the top. Dish up on a Genoese 
 border decorated with halves of apricots 
 or small peaches filled with vanilla ice. 
 
 132.— SPUN SUGAR FOR ICES, etc. 
 Cook a pound of cane sugar with a gill 
 oif water and a pinch of cream of tartar 
 in a copper sugar boiler. Remove the 
 scum as it rises to the surface, and boil 
 tiill it requires a very pale amber colour 
 (this stage of sugar boiling is termed 
 hard crack, and registers 300 deg. Fahr. 
 on Senn's Saccharoimeter). Remove from 
 the fire, and take a clean fork or spoon, 
 
93 
 
 dip it into the sugfar, and throw it toi and 
 fro over an oiled wooden spoon handle or 
 rolling- pin. By this means you will gfet 
 thin threads of sugar. A paper should be 
 placed on the table while the operation 
 g-oes on. 
 
 133.— GLACK PANACH^ES EM SURPRISE. 
 
 Freeze fairly firm three varieties of ice 
 cream, vanilla, pistachioi, and strawberry. 
 Pack them into three plain mooilds. 
 
 About five minutes before servingf un- 
 mould them quickly on a deep silver 
 dish ; cover them quickly and completely 
 with a stiff meringue mixture; decorate 
 the surface a little, dredgie with fine 
 sug-ar, and put the dish quickly in a very 
 sharp oven just long- enoug*h to set the 
 eg-g- meringfue. Send to table imme- 
 diately. 
 
 134.— COUPE ST. JACQUES. 
 
 This is lemon water ice mixed with 
 compote of fresh fruit, flavoured with 
 Kirsch. Served in g-lasses. 
 
 135.— GLACE FLORENTINE. 
 
 Line a bomb-shaped mould with filbert 
 creami ice, and fill the centre with straw- 
 berry water ioe. Wrap up the mould, 
 and freeze. 
 
 136.— GLACE A LA HAVANNE. 
 
 Line an ice mould with coffee cream 
 ice, mixed with pounded burnt sugar 
 almonds (pralines), and fill up centre with 
 vanilla ice. Wrap up mould, and freeze 
 in the usual way. 
 
 137.— GLACE MEXICAINE. 
 
 Line a bomb mould with vanilla cream 
 ice, and fill the centre with grated choco- 
 late or a rich chocolate custard j cover 
 
94 
 
 with vanilla ice. Wrap up moiuld, and 
 freeze. 
 
 138.— GLACE GEORGETTE. 
 
 Make a pineapple ice (No. 45). Mix it 
 when partially frozen with pounded 
 French almond rock. Mould in small 
 fancy shaped pewter ice moulds ; wrap 
 them up in, paper and bury in crushed 
 ice and salt for one to two hours. Un- 
 mould, and serve as dessert ices. 
 
 139.— GLACE MADELEINE. 
 
 Line a peiwter ice mould with vanilla 
 ice, and fill the centre with minced pine- 
 apple, moistened with syrup and Kirsch 
 flavouringf; fill up with vanilla ioe. Wrap 
 up mould, and freeze. 
 
 140,— POUDING SOUFFLfi A LA MARQUISE. 
 
 Prepare a souffle as directed in No. 106, 
 but omitting' the g-elatine ; partially freeze 
 the mixture and fill in a soiuffl^ dish with 
 a rich strawberry cream in the centre. 
 Place the dish in a charg-ed ice cave for 
 two hours, and serve. 
 
 141.— GLACE SAVOYARDE. 
 
 Ingredients. 
 
 I shredded 
 
 wheatbiscuit, 
 I -pint milk. 
 I oz. loaf sugar. 
 
 1 oz. chocolate. 
 
 4«ggs- 
 
 2 oz. sugar. 
 I in.vanilla 
 
 pod. 
 \ pint cream. 
 Ice and freezing 
 salt. 
 
 Method. — Crush finely the wheat bis- 
 cuit, boil up the milk with the sugar, 
 
95 
 
 chocolate, and vanilla, and pour over the 
 crushed biscuit. Make a caramel by 
 boiling- the loaf sug'ar with very little 
 water to dark amber colour, and moisten 
 with milk. Add this to the above. Beat 
 up the eggs, and stir into the milk, etc. 
 Reheat, and let cool. Whip up the cream 
 and add it when cold. Remove vanilla. 
 Freeze in the usual way and mould. 
 
 142.— ORANGES GLACMlES A LA KAPOLITAINE 
 
 (Iced Oranges, Neapolitan Style.) 
 Ingredients. 
 4-6 fine even-sized oranges. 
 Vanilla custard. 
 Wine jelly. 
 Spinach greening. 
 I glass green Chartreuse. 
 
 Method.— Wipe the orangfes, make an 
 incision on the top of each with a pastry 
 cutter about l|^in. diameter, remove the 
 covers with a small knife, and lay them 
 aside till later. Scoop out the centre of 
 the oranges with a small teaspoon, being 
 careful not tO' break the skin (the pulp 
 may be used for some other purpose). 
 Arrang-e the orang-e shells in a tin, place 
 the tin in a basin or tub surrounded with 
 broken ice. Fill the orang^es in alternate 
 layers with vanilla cream and jelly, the 
 latter being- prepared in two colours (red 
 and g-reen), being- flavoured with rasp- 
 berry and Curagoa or Chartreuse. Each 
 layer must be set before the other is 
 poured in. Put on the covers before the 
 top layer is set. Wrap the oranges in 
 kitchen paper, and place them in the ice 
 cave for about two hours. When well set 
 and firm, cut the oranges carefully into 
 quarters (this is best done with' a knife 
 dipped in hot water), dress them on a 
 
95 
 
 dish with a folded napkin or dish papers, 
 and serve. 
 
 148.— ORANGES GLAC^^ES A LA PORTUGAISE. 
 
 Prepare eigfht orang^es as directed in 
 the foregfoing- recipe. Steep them in cold 
 water when hollowed out. Drain them 
 and wipe carefully, so as not to injure the 
 rind. Cut some glac^ fruit into fine 
 shreds or dice, and steep in Maraschino 
 liqueur. Mix these with orangie ice (Noi. 
 39), and fill the oranges with it. Cover 
 each with the small piece removed for the 
 purpose of removing' the pulp, and place 
 the oranges in a freezer (Sorbetifere) ; sur- 
 round the latter with ice and salt, and 
 keep thus for two hours. Take them out 
 and dish up on vine leaves or on a folded 
 napkin. 
 
 144.— GLACE A LA SARAH-BERNHARDT. 
 
 Prepare a ligrht souffle mixture as 
 directed in No. 106, flavour it with rose 
 water, freeze it a little, and line with it a 
 bomb mould ; fill the centre with a lig'ht 
 custard containing- crushed crystallised 
 violets, complete filling with soajffl6 
 mixture, pack in a charged ice cave or 
 freezing pot, and keqj thus for three 
 hours ; unmould, and decorate with glac^ 
 violets. 
 
 145.— PETITS SOUFFLES A LA TOSCA. 
 
 Prepare a coffee ice as directed in fecipe 
 No. 31, flavour it with cream (whipped) 
 and Kirsch, and fill into small paper 
 cases, freeze them in a charged ice cabinet 
 for two hours, and serve. 
 
 146. —PETITS SOOFFLiS A LA TtOORA. 
 
 Prepare a vanilla souffle as directed in 
 recipe No. io6, flavour it with Cura9oa 
 
97 
 
 liqueur, and fill into small souffl6 cases 
 with a mixture of g-lace cherries in centre. 
 Freeze them in a charg-ed ice cave. When 
 serving-, place a g-lace cherry and some 
 ang^elica leaves on top of each as 
 g-arnish. 
 
 147.— ICED FRUITS. 
 
 Any desirable fruit may be iced by dip- 
 ping-, first, in the beaten white of an egg, 
 then in coarse or granulated sugar. Do 
 this until the sugar coating is suflficiently 
 thick. Peaches should be pared and cut 
 in halves, and sweet juicy pears are 
 treated in the same way. Cherries, straw- 
 berries, and other small fruits are iced 
 with the stems on, only the largest being 
 chosen. Pineapples should be cut into 
 thin slices, and these again divided into 
 quarters. Oranges and lemons should he 
 carefully pared and all the white skin re- 
 moved. Lemons are cut into horizontal 
 slices, and orang-es are divided into 
 quarters. 
 
 COOLING CUPS. 
 
 The beverag-e known as " Cups ' ' is 
 generally a combination of liquors. 
 Some of these preparations are exceed- 
 ingly popular among all classes. The 
 earliest known form of these is the " lov- 
 ing- cup," which still survives at society 
 and municipal banquets. It was not until 
 about a century ag-o that the word 
 " cup," in the sense of a mixed drink, be- 
 came known and introduced. Every cup 
 has now its distinctive name, and is 
 generally called after the principal wine 
 or other beverage it contains. 
 
 The following- are the recipes for the 
 most popular and best known cups ; these 
 
98 
 
 will, at this season, prove useful to some 
 of our readers. It is well to note that the 
 most delicious cups should notcontain any 
 ice, but that the mixture should be placed 
 on the ice, in order to g'et them perfectly 
 cool before servingf. 
 
 148.— CHAMPAGNE CUP (Iced), 
 
 Ingredients. 
 I bottle of champagne. 
 
 1 liqueur glass of old brandy. 
 
 2 bottles of seltzer or soda water. 
 \ teaspoonful Maraschino. 
 Borage and lemon feel to taste. 
 
 149.— PARISIAK CHAMPAGNE CUP. 
 
 Ingredients. 
 I bottle of champagne (iced). 
 
 1 table-spoonful Swiss Absinthe. 
 
 2 bottles seltzer water. 
 \ gill syrup. 
 
 Verbena, and slices of cucumber. 
 
 ISO.— SPARKLING HOCK OR MOSELLE 
 CUP (Iced). 
 Ingredients. 
 I bottle of sparkling hock or moselle. 
 \ liqueur glass of Curafoa or Benedictine. 
 
 1 liqueur glass of old brandy. 
 
 2 bottles of seltzer or soda water. 
 Borage and lemon peel to taste. 
 
 151.— BURGUNDY CUP. 
 
 Ingredients. 
 I bottle Burgundy (iced). 
 i bottle port. "^ 
 
 The juice of 2 oranges. 
 The juice of i lemon. 
 I small glass Chartreuse. 
 ^"3 slices of cucumber. 
 
 1 sprig of lemon thyme. 
 Sugar to taste. i2^ 
 
 2 bottles'soda water. 
 
99 
 
 152.— LIQUEUR CUP. 
 
 A delicious and cooling- punch for 
 warm weather is made as follows : — 
 
 The juice of three lemons, juice of two 
 small oranges, and one orang^e sliced 
 thin, a pint of water, a pint of claret, a 
 table-spoonful of Maraschino, and a tea- 
 spoonful ol Kirsch. Add three heaped-up 
 teaspoonfuls of sugar, and throw all over 
 a larg'e block of ice in the punch-bowl. 
 Allow it to stand and cool on the ioe for 
 about ten minutes. 
 
 153.— CLARET CUP.— No. 1. 
 
 Ingredients. 
 I bottle of claret. 
 ^ gill sherry. 
 
 I table-spoonful of brandy. 
 I liqueur glass of noyeau. 
 
 1 table-spoonful of Maraschino. 
 The thin rind of a lemon. 
 
 Two sprigs of balm. 
 Borage or a sprig of verbena. 
 
 2 bottles of soda or seltzer water. 
 Sugar to taste. 
 
 Method. — Put the wine into a large 
 jug, add about three table-spoonfuls of 
 castor sugar and the lemon rind. Cover, 
 and let it stand for half an hour. Now 
 add the liqueiu-s and the balm, and bor- 
 age O'r verbena, also the minerals. Place 
 the jug on the ice, or put a lump of clean 
 ice in the jug, and use when iced up. A 
 few thin slices of cucumber may be used 
 in place of balm and borage, if the latter 
 is not procurable. Sliced fruit, such as 
 peaches, nectarines, raspberries, etc., are 
 often used. In this case the lemon rind 
 should be omitted. The juice of lemon 
 and orang-© is also frequently added to all 
 kinds of wine cups. 
 
154.— CLARET CUP.— No. 2. 
 
 Ingredients. 
 
 2 bottles of claret. 
 
 I liqueur glass of Curagoa and i liqueur 
 glass of old brandy, or i large glass 
 of sherry. 
 
 3 bottles of soda or seltzer water. 
 Borage and lemon peel to taste. 
 
 155.— ZELTLINGER CUP. 
 
 Po'ur a bottle of Zeltlinger wine intO' a 
 two-quart jugf, add five or six thin slices 
 of fresh oir preserved pineapple, the juice 
 and thin rind of i lemon, and \ gill of 
 sherry, Marsala or Cog-nac, and a few 
 lumps of ice. Sweeten to^ taste, and add 
 a large bottle of seltzer water, or, failing 
 this, a syphon of soda water just before 
 serving. 
 
 156.— CYDER CUP. 
 
 I bottle of cyder. 
 I bottle of soda water. 
 
 i bottle of champagne, or sherry glass of 
 brandy. 
 
 Note. — Do^ not put any ice in cup, but 
 place all cups in ice when finished. 
 
 157.— CYDER BOWL. 
 
 A drink that is very much liked in the 
 Western coiunties, where cyder is the 
 ordinary table beverage, is made by 
 squeezing the juice of three lemons, and 
 putting it with half a pound of castor 
 sugar into half a gallon of freshly drawn 
 cyder. 
 
 158.—" MAI-BOWLE." 
 
 This is the name of a favourite fruit 
 wine cup, popular throughout Germany, 
 but more especially in the Rhine districts. 
 There are many recipes put forth for this 
 
drink, the following- being- the most suc- 
 cessful and most popular of all : — 
 
 Ingredients. 
 J a handful of Waldmeister (asperule 
 
 odorata) . 
 2 oranges. 
 A few black-currant leaves. 
 
 1 lemon. 
 
 2 bottles Moselle wine. 
 ^ lb. sugar. 
 
 Method. — Clean the leaves of the 
 herbs, peel the oranges, and remove the 
 white skin, cut these intO' thin slices, slice 
 the lemon, and put all in a basin ; pour 
 over the wine, add the sugar (castor), and 
 keep covered in a very cool place, or set 
 it on the ice, for an hour. Serve in cups 
 or g-lasses. Strawberries, raspberries, 
 peaches and apricots are at times intro- 
 duced intoi this preparation, and these 
 fruits form a most pleasant change. 
 
 15'9.— MAITRANK, OR MOSELLK CUP. 
 
 This is the name of a favourite German 
 drink. It is best made in a punch-bowl 
 with a large piece of ice in it. 
 
 Pour first a bottle of still Hock, 
 Moselle, or any white Rhine wine, over 
 the ice, add two' bottles of seltzer or soda 
 water, sug^ar to taste, and a small bottle 
 of Maitrank, which is a delicious flavour- 
 ing- made from the blossoms of the sweet 
 woodruff, which flowers in the woods 
 during- the month of May ; hence the 
 drink is popularly known as Maitrank. 
 
 160.— PINEAPPLE SHERBET. 
 
 A very nice cool drink, in addition to 
 the usual lemonade, soda water, etc., is 
 pineapple sherbet. Take one large pine- 
 apple, slice and chop fine, and mix in 
 
102 
 
 three quarts of water. Add the juice of 
 four lemoTis, sugfar to taste, strain, and 
 stand the jug in the ioe bo'x. 
 
 161.— BACCHUS CUP. 
 
 Pour into a clean jug one bottle of 
 champagTie, one pint of sherry, J pint ol 
 brandy, one wineg-lassful of noyeau, a 
 few bairn leaves, 4 oz. castor sugar, a 
 large piece of clear ice. Let the mixture 
 stand for a little while, then, just before 
 serving, add twO' bottles of seltzer or 
 potash water, and serve. This cup is 
 delicious, but rather expensive. 
 
 162.— WHISKY PUNCH. 
 
 Take half a pound of loaf sugar, and 
 with it rub off the rinds of three lemo'ns ; 
 put into a basin, and pour over this a 
 quart of boiling water. When the sugar 
 is dissolved, pour all into the punch bowl. 
 Now add the juice of the three lemons, 
 passed through a strainer. When cold, 
 add a bottle of Scotch whisky. Pack the 
 bowl in a large vessel or bath surrounded 
 with ice ; let the punch stand thus for at 
 least one hour before it is served. 
 
I03 
 
 INDEX 
 
 PAGE 
 
 American Tea (The Americaine) Ice 33 
 
 Ananas Glace a la Reine Alexandra 91 
 
 Appliances for Ice Making 7 
 
 Apricot (Abricot) Ice 31.42 
 
 Apricot Sorbet 51 
 
 Art of Ice Making, The 5 
 
 Bacchus Cup 103 
 
 Banana (Banane) Ice 28, 30, 44 
 
 Biscotines Glacee ^ la Turque tj 
 
 Bisque Glacee 84 
 
 Bombe Glacee aux Amandes Pralines 78 
 
 Bouquet Punch 61 
 
 Brown Bread (Pain Noir) Ice 25 
 
 Burgundy Cup 98 
 
 I urnt Almonds (Amandes Brulees) Ice ... 26, 29 
 
 Cafe a la Neige 62 
 
 Caramel Ice 29 
 
 Cardinal. Punch a la 59 
 
 Champagne Cup (Iced) 98 
 
 Champagne Granite 56 
 
 Charlotte Glacee a la Creole 86 
 
 Charlotte Glacee a la Princesse 89 
 
 Cherry (Cerises) Ice 27,41 
 
 Cherry Sorbet 50 
 
 Chocolate Ice 31 
 
 Chocolate Parfait 64 
 
 ClaretCup 99, 100 
 
 Claret Ice (Glace au Vin de Bordeaux) 84 
 
 Coffee (Cafe) Ice 34 
 
 Coffee, Iced (Cafe Frappe a la Vanille) 6i 
 
 Coffee, Iced (another way) (Cafe Glace en 
 
 Verres) 62 
 
 C001.1NG Cups 97-102 
 
 Coupes Frappees a la Capucine 57 
 
 Coupes Mikado 54 
 
 Coupe St. Jacques 93 
 
 Coupes Voltaire 55 
 
 Cream Ices 18-34 
 
 Cream Sorbet 52 
 
 Currant, Black (Cassis) 43 
 
104 
 
 PAGE 
 
 Currant, Red (Groseilles) 43 
 
 Cyder Cup 100 
 
 Cyder Bowl 100 
 
 Dame Blanche, La 88 
 
 Denises Glaces 9° 
 
 Eggs, Iced, in Nests 91 
 
 Elementary Methods 7-17 
 
 Fancy, Mixed and Dessert Ices 75-97 
 
 Freezing, Hints on 11 
 
 Freezing without Ice 14 
 
 Fresh Fri'it Cream Ice 23 
 
 Fruits, Iced 97 
 
 Gateau Surprise 85 
 
 Ginger (Gingembre) Ice 25, 44 
 
 Glaces Crimes, see Cream Ices 18 
 
 ,, Fantaises, see Fancy Ices 75 
 
 ,, a I'Eau, see Water Ices 34 
 
 Glace au Caf6 Blanc 82 
 
 ,, Florentine 93 
 
 „ Georgette 94 
 
 „ a la Havanne 93 
 
 ,, Madeleine 94 
 
 ,, Mexicaine 93 
 
 ,, Napolitaine (Neapolitan) 76 
 
 „ Pan ach6es en Surprise 93 
 
 ,, Plombifire a la Japonaise 82 
 
 ,, Rochet Volcano 83 
 
 ,, a la Sarah Bernhardt 96 
 
 ,, Savoy arde 94 
 
 Gooseberry Sorbet 48 
 
 Gooseberry Sorbet with Maraschino 48 
 
 Granites 55, 56 
 
 Grape Ice 43 
 
 Grape Sorbet 53 
 
 Hazelnut or Filbert (Noisette) Ice 26 
 
 Ice Making, Useful Hints and Rules 15 
 
 Imitation Glass Moulds and Cups 46 
 
 Imp^riale, Punch a 1' 58 
 
 Imperiale Sorbet 50 
 
 Ingredients, On the Use of to 
 
 Italian Meringue (Used for Sorbets) 48 
 
 KirFch, Punch au 59 
 
PAGE 
 
 Lait, Px-nch au 58 
 
 Lemon (Citron) Ice 24, 37 
 
 Lemon Granite 55 
 
 Lemon Sorbet 53 
 
 Liqueur Cup gg 
 
 " Mai-Bowle " 100 
 
 Maitrank or Moselle Cup loi 
 
 Maraschino Ice 45 
 
 Melon Ice 39 
 
 Melon Sorbet 51 
 
 Milk Punch 58 
 
 Moka, Parfait au 64 
 
 Moulding of Ices 16 
 
 Mousse a r An anas 67 
 
 Frappee a la Genevoise 69 
 
 Frappee, Prince Piickler 70 
 
 Glace au Cafe Noir 68 
 
 au Marasquin 66 
 
 Palermo avx Pralines 70 
 
 Nan sen, Punch a la 58 
 
 Neapolitan Ice (Glace NapoUtaine) 76 
 
 Ni9oise, Punch a la 57 
 
 Nougat, Parfait au 63 
 
 Noyeau Sorbet 52 
 
 Oranges Glacees a la Napolitaine 95 
 
 Oranges Glacees a la Portugaise 96 
 
 Orangelce 24,38 
 
 Orange Sorbet 53 
 
 Parfaits, Mousses and SouFFi.fe 63-78 
 
 Parisian Champagne Cup 98 
 
 Peach (Peche) Ice 32,40 
 
 Peach Sorbet 51 
 
 Pear (Poire) Ice 33.39 
 
 Petits Souffles ala Fedora 96 
 
 Petits Souffles a la Tosca 96 
 
 Pineapple (Ananas) Granite 55 
 
 Ice 25,41 
 
 Sherbet loi 
 
 Sorbet 49 
 
 Pouding Glace ^ la Nesselrode 81 
 
 ,, Glace ^ la Princesse 88 
 
 ,, Glace ala Reine 79 
 
 Souffle a la Fruitidre 80 
 
 ,. Souffl6 a la Marquise 94 
 
io6 
 
 PAGE 
 
 Preserved Fruits, Jams, etc 21 
 
 Punches 
 
 Raspberry (Framboise) Graoite 56 
 
 Raspberry Ice 22,42 
 
 Romaine, PuDch ^ la 60 
 
 Royale, Punch ^ la 59 
 
 Russian Charlotte, Iced 89 
 
 Saxon Ice 29 
 
 Sorbets 46-54 
 
 Sorbet k la St6phaine 54 
 
 Souffle Glace a la Dumas 72 
 
 ,, Frappfe arx Framboises 73 
 
 J ,, Frapp6 ^ la Marguerite 73 
 
 t ,, Frapp§ ^ la Sabayon 71 
 
 '• ,, £L la Frontignan 78 
 
 Spun Sugar for Decorating 92 
 
 Sparkling Hock or Moselle Cup 98 
 
 Strawberry Ice 21,22,40,42 
 
 Strawberry Sorbet 48 
 
 Surprises d'Oranges 65 
 
 Syrup fcr Ices 35i 36 
 
 Tangerine Ice 38 
 
 Tea (The) Ice 32 
 
 Tea, Parfait 64 
 
 Turque, Parfait i la 66 
 
 Tutti-Frutti Glace 87 
 
 Unmoulding and Serving Ices 17 
 
 Vanilla (Vanille) Ice 19, 20, 36 
 
 Various Parfaits 65 
 
 Vin de Bordeaux (Claret Ice) 84 
 
 Walnut (Noix) Ice 27 
 
 Water Ices 34-46 
 
 Water Ice made from Jam 36 
 
 Whisky Punch 102 
 
 Zeltlinger Cup 100 
 
I07 
 
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