(3590). Bacchus (Bacchus)

Bacchus represents wine and is the companion piece to the well, representing water. Molds can be purchased already made for these ices. Bacchus' barrel is of chocolate ice cream (No. 3449) and Bacchus is of virgin orange cream (No. 3459); the foot on which the barrel rests is of pistachio ice cream (No. 3454). Mold quite full, close forcibly, having it completely filled, and freeze for an hour and a half; unmold on a water socle as represented in Fig. 715, being careful to have this piece to correspond with the other as regards its proportions.

Fig. 715.

(3592). Delicious With Hazel-Nuts (Delicieux Aux Noisettes)

Lay half a pound of hazel-nuts taken from their shells on a baking sheet, roast in the oven, peel to suppress the red skins, then pound with two gills of cream: set this in a basin with twelve raw egg-yolks and twelve ounces of sugar; whip all together and dilute with a pint of milk which has had a quarter of a vanilla stick infused in it. Cook the preparation without boiling till it covers the spatula well, leave stand until cold, then add a pint of fresh cream; freeze. When the cream has a proper consistency mix in two quarts of well-drained whipped cream (No. 50). Pack a two-quart mold on ice, fill it with the composition and freeze for two hours; unmold on a folded napkin, on top set a spun sugar ornament and surround with scooped-out oranges refilled with two differently tinted jellies, white and red, laid in streaks, cooled and then cut in six or eight separate parts; surround the base with small strawberries having fresh leaves attached.

Fig. 717.

(3593). Fruit Basket With Doves (Corbeille Jardiniere Aux Colombes)

Make the stand representing a basket in two parts of colored water, with a hole in the center of each; when this stand has been frozen place it on the middle of an oval board thirteen inches long by nine and a half inches wide, having a half-inch diameter hole bored through the center; keep the whole firmly together and very straight with a nut-screw five to six inches long, screwing it in very tight. Have two cylindrical molds with bottoms, fill them with water and freeze; unmold and place them on the center line at one-third of the length of the stand; on each of these columns set a dove, imitating the eyes with a dry currant, and fasten a cherry-colored ribbon around his neck; decorate all around with fruits molded in various ices and dipped in hot water to unmold; put them in the freezing box or cave and freeze; afterward color them lightly and stick into them stalks with their respective leaves. All these ice cream pieces should be dressed at the last moment and then served at a dinner table or sideboard supper.

Fig. 718.