Ice Creams, Water Ices, Frozen Puddings | Page 8

a custard-like mixture that will thickly coat a knife blade; strain through a sieve into a bowl, and whisk until the mixture is stiff and cold. It should look like a very light sponge cake batter. Add the flavoring. Whip the cream and stir it carefully into the mixture. Fill the mixture into paper cases or individual dishes, stand them in a freezing cave or in a tin bucket that is well packed in salt and ice, cover and freeze for at least four or five hours.
If you do not have a freezing cave, pack a good sized tin kettle in a small tub or water bucket. The kettle must have a tight fitting lid. Stand your cases or molds on the bottom of the tin kettle, which is packed in salt and ice. Put on top a sheet of letter paper, on top of this another other layer of molds or cases, and so continue until you have the kettle filled. Put the lid on the kettle and cover with salt and ice. Make sure that you have a hole half-way up in the packing bucket or tub, so that there is no danger of salt water overflowing the kettle. This is a homely but very good freezing cave.
At serving time, dust the tops of the biscuits with grated macaroons or chopped almonds, dish on paper mats, and send to the table.
This will fill fifteen biscuit cases.
BISCUITS �� la MARIE
1/2 pound of sugar 1 pint of water 1/2 pint of cream 1/2 pound of almond macaroons 1/4 pound of candied or Maraschino cherries 1 teaspoonful of bitter almond extract Yolks of six eggs
Boil the sugar and water until the syrup will spin a heavy thread. Add the eggs, beaten until very light. Whip this over the fire for three minutes, take it from the fire, strain into a bowl, and whip until thick and cold. Add the flavoring and the macaroons, that have been dried, grated and sifted. Add the cream, whipped. Fill the mixture into paper cases, and freeze as directed for Biscuits Glac��s.
An extra half pint of cream may be whipped for garnish at serving time, if desired; otherwise, garnish the top with chopped maraschino cherries, and send to the table.
This will fill twelve biscuit cases.
BOMB GLAC��
Pack a two quart bomb glac�� mold in salt and ice. Remove the lid, and line the mold with a quart of well-made vanilla ice cream. Fill the centre with one half the recipe for Biscuit Glac�� mixture, that has been packed in a freezer until icy cold. Put on the lid, bind the edge with a piece of muslin dipped in paraffin or suet, cover the mold with salt and ice, and stand aside three hours to freeze.
This will serve twelve persons.
BISCUIT TORTONI
1 quart of cream 1/2 pound of sugar 1 gill of maraschino 2 tablespoonfuls of sherry 1 teaspoonful of vanilla Yolks of six eggs
Put half the cream in a double boiler over the fire. Beat the sugar and yolks together until very, very light, add them to the hot cream and stir over the fire until the mixture begins to thicken. Take from the fire, and, when very cold, add the vanilla, maraschino and sherry, and freeze. When frozen, stir in the remaining cream, whipped to a stiff froth. Fill individual dishes 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