Ice Creams, Water Ices, Frozen Puddings | Page 9

or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.

This will fill twelve cases.
CABINET PUDDING, ICED
1 quart of milk 6 eggs 1/4 pound of powdered sugar 1 tablespoonful of
powdered gelatin 1/4 pound of macaroons and lady fingers, mixed 1/2
pound of conserved cherries or pineapple 1/2 pound of stale sponge
cake
Grate the macaroons and lady fingers, and rub them through a coarse
sieve. Cut the sponge cake into slices and then into strips. Put the milk
over the fire in a double boiler and add the eggs and sugar beaten
together until light; stir and cook until the mixture is sufficiently thick
to coat a knife blade. Take from the fire, add the gelatin, strain, and
stand it aside to cool. Garnish the bottom of a two quart melon mold
with the cherries or pineapple, put in a layer of the sponge cake, then a
sprinkling of the macaroons and lady fingers, another layer of the
cherries, then the sponge cake, and so continue until you have all the
ingredients used. Add a teaspoonful of vanilla to the custard, pour it in
the mold, cover the mold with the lid, bind the seam with muslin
dipped in paraffin or suet, pack in salt and ice, and stand aside for three
hours.
At serving time, dip the mold quickly into hot water, wipe it off,
remove the lid and turn the pudding on to a cold platter. Pour around a
well-made Montrose Sauce, and send to the table.
This will serve ten or twelve persons.
ICED CAKE
Make an Angel Food or a Sunshine Cake and bake it in a square mold.
Make a plain frozen custard, and flavor it with vanilla; pack it and
stand it aside until serving time. Cut off the top of the cake, take out the
centre, leaving a bottom and wall one inch thick. At serving time, fill
the cake quickly with the frozen custard, replace the top, dust it thickly
with powdered sugar and chopped almonds, and send it to the table
with a sauceboat of cold Montrose Sauce.
This cake may be varied by using different garnishings. Maraschino
cherries may be used in place of almonds, or the base of the cake may
be garnished with preserved green walnuts or green gages, or the top
and sides may be garnished with rosettes of whipped cream.
This will serve twelve persons.
QUICK CARAMEL PARFAIT

Make a quart of Caramel Ice Cream, pack, and stand it aside for two
hours. At serving time, stir in a pint of cream, whipped to a stiff froth,
dish in parfait glasses, and send to the table. The top of the glasses may
be garnished with whipped cream, if desired.
This will fill eight glasses.
QUICK CAFÉ PARFAIT
Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one
pint of cream. At serving time, stir the whipped cream into the frozen
coffee cream, dish it at once into tall parfait glasses, garnish the top
with a rosette of whipped cream, and send at once to the table.
This will fill eight glasses.
QUICK STRAWBERRY PARFAIT
This is made precisely the same as other parfaits, with Strawberry Ice
Cream, and whipped cream stirred in at serving time. Serve in parfait
glasses, garnish the top with whipped cream, with a strawberry in the
centre on top.
This will fill eight glasses.
QUICK CHOCOLATE PARFAIT
Make one quart of Chocolate Ice Cream, and add one pint of whipped
cream, according to the preceding recipes.
This will serve eight persons.
MONTE CARLO PUDDING
1 quart of cream 6 ounces of sugar (2/3 of a cupful) 4 tablespoonfuls of
creme de violette 1/2 pound of candied violets 1 teaspoonful of vanilla
Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream.
Freeze, and pack into a two quart pyramid mold; pack in salt and ice for
at least two hours. At serving time, turn the ice on to a platter, garnish
the base with whipped cream, and the whole with candied violets.
This will serve six to eight persons.
BOSTON PUDDING
Make Boston Brown Bread Ice Cream and half the recipe for Tutti
Frutti. When both are frozen, line a melon mold with the Brown Bread
Ice Cream, fill the centre with the Tutti Frutti, cover over more of the
Brown Bread Ice Cream, fasten tightly, and bind the seam of the lid

with a strip of muslin dipped in paraffin or suet. Pack