Ice Creams, Water Ices, Frozen Puddings | Page 9

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 CAF�� 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 in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, and serve at once.
This will serve twelve persons.
MONTROSE PUDDING
1 quart of cream 1 cupful of granulated sugar 1 tablespoonful of vanilla 1 pint of strawberry water ice Yolks of six eggs
Put half the cream over the fire in a double boiler. Beat the yolks and sugar together until light, add them to the boiling cream, and cook and stir for one minute until it begins to thicken. Take from the fire, add the remaining pint of cream and the vanilla, and stand aside until very cold. Freeze, and pack into a round or melon mold, leaving a well in the centre. Fill this well with Strawberry Water Ice that has been frozen an hour before, and cover it with some of the pudding mixture that you have left in the freezer. Fasten the lid, bind the seam with a piece of muslin dipped in suet or paraffin, and pack in salt and ice to stand for not less than two hours, four is better. Serve with Montrose Sauce poured around it.
This will serve twelve persons.
NESSELRODE PUDDING
1 pint of Spanish chestnuts 1/2 pound of sugar 1 pint of boiling water 1/2 pint of shelled almonds 1 pound of French candied fruit, mixed 1 pint of heavy cream 1/4 pound of candied pineapple Yolks of six eggs
Shell the chestnuts, scald and remove the brown skins, cover with boiling water and boil until they are tender, not too soft, and press