Frozen Creams, Ices And Frappes. Part 3
Description
This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
Frozen Creams, Ices And Frappes. Part 3
No. 626. Maraschino Ice Cream, Parfait, o
70 cts.
A : Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), White Parfait No.
610, or Mousse No. 612 (Mousse) ;
B : 4 tbsps. Maraschino cordial, 1 tsp. vanilla ;
C : 1 c. Maraschino cherries ;
D : Liquor from cherries, 1 c. cream, whipped very stiff,
1 tbsp. rum.
Add B to A before freezing, when removed from mould, garnish with C, and serve with D poured around.
No. 627. Meringue Glaces
45 cts.
A : 4 large egg-whites, beaten very stiff, with 1/4 tsp. cream tartar, add gradually 1 c. powdered sugar, beat until very stiff, add 1/4 c. powdered sugar, 1 tsp. vanilla, 1/4 tsp. almond extract ;
B: Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), or French Ice Cream No. 608 (French Ice Cream), or whipped cream.
Drop A from spoon or pastry-tube onto paper, smooth into oval shape, bake 30 or 40 m. in slow oven, remove soft centres, dry in the oven, fill with B, dip edges in beaten egg, put 2 together, and serve 1 to each person. Garnish with candied cherries if whipped cream is used. These may be dusted with colored sugar before baking.
No. 628. Nesselrode Pudding, with Sauce
70 cts.
A : Yellow Parfait No. 611 (Yellow Parfait), add 1 c. chestnuts, boiled and pressed through a sieve, \ lb. candied fruit cut in pieces and soaked in 1/4 c. sherry, 1/2 c. each raisins and currants boiled until plump, 1/2 c. pine-apple pulp, drained ;
B : 1 tsp. vanilla. 1/2 tsp. bitter-almond extract, 1 tbsp. yellow Chartreuse ; C : Rum Sauce No. 593 (Maple Sauce).
Mix A thoroughly, when cold add B, freeze in 1 mould, and serve with C poured around.
No. 629. Nougat Ice Cream or Parfait
30 cts.
A : French Ice Cream No. 608 (French Ice Cream) ;
B : \ c. each pistachio, filberts, English walnuts, and almonds. chopped fine, 1 tsp. vanilla, A- tsp. almond, or 1 tbsp. Noyeaux cordial.
Add B to A before freezing.
No. 630. Orange Ice Cream or Mousse
40 cts.
A : Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), or Mousse No. 612 (Mousse), and 1/2 c. orange-juice, and 1 tbsp. lemon-juice ;
B : 2 oranges, mandarins, or tangerines, cut into quarters.
Mix A, freeze, remove from mould, garnish with B.
No. 631. Peach or Pine-apple Parfait, Ice Cream, or Mouss
35 cts.
A : Yellow Parfait No. 611 (Yellow Parfait), Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), or Mousse No. 612 (Mousse), 2 cs. sliced peaches or pulp, 1 tsp. Noyeaux cordial or almond extract, or 2 cs. pineapple-juice and pulp and juice 1 lemon.
Mix thoroughly, and freeze.
No. 632. Pistachio Ice Cream or Mousse
30 cts.
A : Philadelphia No. 609 (Philadelphia Ice Cream), or Mousse No. 612 (Mousse), 1/2 c. pistachio nuts, 1/2 c. almonds, chopped fine, 1 tsp. orange flour-water, and \ tsp. bitter almond, or 1 tbsp. Kiimmel and 1 tsp. vanilla ;
B : 1 pt. iced champagne, 75 cts.
Mix A, color pale green, freeze, and serve, with B poured over.
No. 633. Plum Pudding Glace
55 cts.
A : French Ice Cream No. 608 (French Ice Cream), flavored with sherry or brandy;
B : 11/2 cs. candied fruit, raisins, currants, figs, and nuts, all chopped or cut into small pieces.
Cover B with 1/2 c. water and 2 tbsps. sugar, cook 3 m., drain, when cold add to A, pack in mould and freeze ; 3 tbsps. chocolate, melted and mixed with a little of the hot custard, may be added, flavor with vanilla, omit sherry, and cook stick-cinnamon with custard.
No. 634. Rose Mousse
70 cts.
A : Mousse No. 612 (Mousse), 1 tsp. vanilla, 1 tbsp. rose-water;
B : 1 oz. candied rose-leaves.
Color A pale pink, freeze and when ready to serve, garnish with B.
No. 635. Strawberry Ice Cream or Mousse
40 cts.
A : Philadelphia No. G09, or Mousse No. G12, 1 c. strawberries mashed with juice, and 1/2 c. sugar ;
B : 1 c. whole strawberries cut in two.
Mix A, line mould with B, or freeze, and garnish with B.
No. 636. Vanilla Ice Cream, with Hot Choc
35 cts.
olate SauceA : French No. 608 (French Ice Cream) or Philadelphia No. 609 (Philadelphia Ice Cream), add vanilla-bean while cooking;
B : Chocolate Sauce No. 599 (Chocolate Sauce).
Freeze A, and serve with B poured around.
No. 637. Violet Ice Cream or Mousse
70 cts.
A : Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), or Mousse No. 612 (Mousse), 1/2 tsp. vanilla, 1 tbsp. violet flavoring, or Creme Yvette cordial;
B : 1 oz. candied violets.
Color A pale violet, freeze and garnish with B.
No. 638. White Ice Cream, with Claret Sauce
35 cts.
A : Philadelphia Ice Cream No. 600 (Cream Brandy Sauce), or Mousse No. 612 (Mousse), omit 1 c. cream, add 1 c. boiled rice, 1 tsp. lemon-juice and 1 of vanilla, while warm ;
B : 4 egg-whites, beaten stiff ; C : Claret Sauce No. 587 (Claret Sauce).
Beat A until cold, add B, freeze, and serve with C.
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