Plombiere A L'ananas - Pineapple Plombiere

Peel and cut a medium-sized pineapple in small squares, pour over 1 pint of boiling syrup at 30 degrees, cover and allow to get cold, then dilute with water to 24 degrees, and some lemon juice to taste, freeze and finish with I pint of whipped cream, as stated above.

Glace Pan-americain - Pan-american Ice Cream

Put into a saucepan 16 yolks of eggs with 1 pound of sugar; dilute with I quart of cream and I quart of milk; add I vanilla bean, slit open; set on fire and heat to the boiling point (stirring continuously), and then set on ice and whip vigorously until cold.

Cut into small dice 4 ounces of candied pineapple, and 2 ounces each of angelica and citron, and steep in a half gill of kirschwasser for 2 or 3 hours. Set the cream to freeze; when half frozen, add the fruit, I quart of whipped cream and 8 ounces of crushed macaroons saturated with rum, and finish to freeze.

Line a melon-shaped mould with strawberry ice cream about 1/2 inch thick; fill the mould with the above ice cream, put a paper over, cover tightly, and lay in crushed ice and salt for an hour or so until needed.

Mousse Au The A La Chinoise - Mousse Of Tea, Chinese Style

Pour I pint of boiling water over I ounce of black tea, allow to infuse in the bain-marie for 20 minutes, and then drain. By this method you will have obtained about 1/2 pint of tea; add to it 8 ounces of cut sugar, or enough to make a syrup of 35 degrees.

Put into a copper basin 5 egg yolks and a small vanilla stick, add slowly the syrup, whip in the bain-marie for 5 minutes, then place the basin on ice and continue whipping until cold. Add I pint of whipped cream and 4 ounces of candied or preserved pineapple, previously soaked in maraschino.

Line a charlotte mould with paper, pour in the mousse mixture, put a piece of paper over and cover hermetically. Place in crushed and salted ice for at least 2 hours; when ready to serve, plunge into cold water, unmould on a folded napkin, remove paper and serve with small cakes (separate).

Sabayon Glace - Frozen Sabayon

Place in a saucepan I whole egg, 8 yolks, 6 ounces of sugar, 2 gills of champagne and 1/2 gill of good brandy; set on a slow fire and whip vigorously until of the consistency of whipped cream, then take off the fire and set on ice; keep whipping until cold, add two gills of whipped cream, pour into a melon-shaped ice cream mould, close hermetically and lay in crushed and salted ice for 2 hours. When ready to serve, plunge into lukewarm water and unmould on a folded napkin.

Mousse De Fraises A L'americaine - Strawberry Mousse, American Fashion

Rub through a hair sieve enough raw strawberries to make I quart, add the juice of a 1/2 lemon and 8 ounces of icing sugar; beat well and then add I quart of whipped cream.

Fill a dome-shaped mould with this preparation, cover and plaster up the crevices with butter or paste. Pack in ice and salt for about 2 hours.

When ready to serve, turn out on a dish, garnish with fresh strawberries and decorate with whipped cream.

Pudding Glace a la Porto Rico - Frozen Porto Rico Pudding.

Cut 6 ounces of preserved figs in small pieces and macerate them in rhum for I hour.

Meantime prepare a cream with 10 egg yolks, I quart of cream and 8 ounces of sugar; set this on the fire and whip vigorously until it thickens, but do not allow it to boil. Strain and when cold put to freeze; when half frozen, add a half pint of whipped cream and the figs.

Line a mould with raspberry water ice and fill with the above preparation; cover the mould tightly and pack in ice and salt for 1 hour and 30 minutes.

Pudding Glace A La Palermitaine - Frozen Pudding, Palermo Style

Prepare an Italian meringue with 5 egg whites, add a pony of maraschino and I pint of whipped cream; fill up a mould, cover hermetically and pack in ice and salt for 1 hour, after which time remove. Then take off the cover and remove the inside of the pudding, which will be rather soft.

Fill the hollow with various preserved fruits; pack again in ice for 3/4 of an hour, then unmould and garnish with small cakes.