Various Ices.

2777—GLACE ALHAMBRA

Take a _Madeleine-mould_; _clothe_ its bottom and sides with vanilla ice-cream and fill it with Chantilly cream, combined with fresh strawberries, macerated for two hours in Kümmel, which should afterwards be added to the Chantilly cream.

2778—GLACE CARMEN

Take a fluted mould. Garnish it with vertical and alternate layers of raspberry ice, coffee ice, and vanilla ice-cream.

2779—GLACE COMTESSE MARIE

Take a special square mould, even or ornamented on the top. _Clothe_ it with strawberry ice; fill it with vanilla ice-cream; and, after turning it out, decorate it, by means of a piping-bag (fitted with a grooved pipe), with vanilla ice-cream.

2780—GLACE COUCHER DE SOLEIL

Select one pound of fine very ripe strawberries, and put them in a silver timbale. Sprinkle them with ten ounces of powdered sugar and one liqueur-glass full of Grand-Marnier liqueur; cover the timbale and keep it on ice for half an hour.

Then rub the strawberries through a sieve; and, with their purée, make a preparation after the directions given under Fruit Ices. Freeze this preparation in the freezer, and, when it is set, combine with it one pint of Chantilly cream. Now cover the freezer; surround it afresh with ice if necessary, and keep it thus for thirty-five to forty minutes. This done, dish the ice preparation with care in pyramid form in crystal bowls.

N.B.—This ice gets its name from its colour, which should be that of the western sky during a fine sunset.

2781—GLACE DAME-JEANNE

Take a _Madeleine-mould_; _clothe_ it with vanilla ice-cream, and fill it with Chantilly cream, combined with _pralined_ orange flowers.

2782—GLACE DORA

Take a _Madeleine-mould_; _clothe_ it with vanilla ice-cream, and fill it with Kirsch-flavoured Chantilly cream combined with pine-apple dice and Bar red-currant jam.

2783—GLACE ÉTOILE DU BERGER

Take a star-shaped mould, or a _Madeleine-mould_ with a star on its bottom. _Clothe_ it with raspberry ice, and fill it with Bénédictine flavoured _Mousse_.

Turn it out upon a regular disc, consisting of a thick layer of white spun sugar, lying on a dish. This spun sugar throws the ice into relief, and emits rays which dart out from between the points of the star.

2784—GLACE FLEURETTE

Take a square mould. Garnish it with strawberry and pine-apple ice, laid in very regular, superposed layers. After turning it out decorate with lemon ice.

2785—GLACE FRANCILLON

Take a square mould; _clothe_ it with coffee ice, and fill it with liqueur-brandy ice.

2786—FROMAGE GLACÉ

These ices are made in fluted moulds, and generally with two differently flavoured and coloured ices, set vertically in the mould.

2787—GLACE DES GOURMETS

Take a “bombe” mould. _Clothe_ it with _pralined_, vanilla-ice cream. Fill it with alternate layers of chestnut ice flavoured with rum, and vanilla-flavoured Chantilly cream. When the ice is turned out, roll it in _pralined_ splintered almonds.

2788—MOULDED ICES

These ices are made in large or small moulds.

The large ices are moulded in tin moulds, fitted with hinged covers, and ornamented with some design. The small ones, which are generally served at evening parties, or are used to garnish larger ices, are made in similar moulds, shaped like flowers, fruit, birds, leaf-sprays, etc.

Any ice preparation may be used for these ices; but, as a rule, the preparation should have something in keeping with the design of the mould used.

Small moulded ices may be kept packed until they are served. They may also be turned out in advance and kept in the refrigerator.

2789—GLACE DES ILES

Take a _Madeleine-mould_; _clothe_ it with vanilla ice-cream, and fill it with pine-apple ice.

2790—MADELEINE GLACÉE

Take a _Madeleine-mould_. Fill it with vanilla ice-cream, combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch.

2791—MANDARINES GLACÉES

Cut the tangerines on top, with a round, even cutter, in suchwise as to remove a roundel of their peel with the stalk attached, and two leaves adhering thereto.

With the juice of the tangerines prepare some tangerine ice, after the directions given under Fruit-ice Preparations. Fill the tangerines with this ice; cover them with the roundels removed at the start; and, with a brush, sprinkle the rinds of the fruit with water, and place them in a refrigerator.

As soon as the tangerines are coated with frost, serve them on a napkin.

2792—MANDARINES GLACÉES AUX PERLES DES ALPES

Empty the tangerines as above, and garnish them inside with tangerine _mousse_, with which Chartreuse bon-bons have been mixed. Cover them, and frost them as directed above.

2793—GLACE MARIE-THÉRÈSE

Take a _Madeleine-mould_; _clothe_ it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream.

After turning out, decorate it with pine-apple ice.

2794—MERINGUES GLACÉES

Garnish some _meringue_ shells with some kind of spoon-moulded ice, and set them on a napkin.

Or, garnish the shells more sparingly and join them together in twos.

2795—GLACE PLOMBIÈRE

Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam.

We are now concerned with bowls garnished, either with differently-flavoured ices, or with ices combined with Chantilly cream or candied fruit. The bowls used for this purpose should be of crystal.

2796—COUPES D’ANTIGNY

Three-parts fill the bowls with Alpine-strawberry ice, or, failing this, four-seasons strawberry ice, combined with very light and strongly-flavoured raw cream. The two most perfect examples of this cream are the “Fleurette Normande,” and that which in the South of France is called “Crème Niçoise,” and which comes from Alpine pastures.

Upon the ice of each bowl set a half-peach, poached in vanilla-flavoured syrup; and veil the whole thinly with spun sugar.

2797—COUPES CLO-CLO

Garnish the bottom of the bowls with vanilla-ice cream, combined with fragments of candied chestnuts, macerated in Maraschino. Set a candied chestnut in the middle of the ice, and surround it by means of a piping-bag with a border of Chantilly cream, containing strawberry purée.

2798—COUPES DAME BLANCHE

Three-parts garnish the bowls with almond-milk ice. Upon the ice in each bowl set an overturned half-peach, poached in vanilla-flavoured syrup, the hollow of which should be filled with Bar red-currant jam. Surround the peaches with a thread of lemon ice, laid by means of a piping-bag.

2799—COUPES DENISE

Garnish the bowls with Moka ice, and sprinkle the latter with sweets containing liqueur (preferably rum). Cover with Chantilly cream laid on by means of the spoon.

2800—COUPES EDNA MAY

Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter set some very cold stewed cherries. Cover the latter with a cone of Chantilly cream, tinted pink by means of a fresh raspberry purée.

2801—COUPES ELIZABETH

These coupes do not contain ice. They are garnished with very cold stewed choice bigaroon cherries, poached in a Kirsch- and cherry-brandy-flavoured syrup. The fruit is covered with Chantilly cream which is laid on by means of a spoon, and sprinkled with powdered spices in which cinnamon should predominate.

2802—COUPES EMMA CALVE

Garnish the bottom of the bowls with _pralined_ vanilla ice-cream. Upon the latter set some Kirsch-flavoured stewed cherries, and cover the latter with raspberry purée.

2803—COUPES EUGENIE

Garnish the bowls with vanilla ice-cream, combined with broken candied chestnuts. Cover the ice with Chantilly cream and upon the latter sprinkle some crystallised violets.

2804—COUPES A LA FAVORITE

Garnish the bowls vertically, half with Kirsch-Maraschino-flavoured ice, and half with vanilla ice-cream. Border them with a thread of pine-apple ice, and in the middle set some Chantilly cream combined with strawberry purée.

2805—COUPES GERMAINE

Garnish the bottom of the bowls with vanilla ice, and distribute over it half-sugared cherries, macerated in Kirsch. Cover the cherries with a dry purée of chestnuts, squeezed out to resemble vermicelli, and border the bowls with Chantilly cream.

2806—COUPES GRESSAC

Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red-currant jam. Surround the peaches with a border of Chantilly cream.

2807—COUPES JACQUES

Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a tablespoonful of a _macédoine_ of fresh fruit, macerated in Kirsch.

2808—COUPES A LA MALMAISON

Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar.

2809—COUPES A LA MEXICAINE

Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice.

2810—COUPES MIREILLE

Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam.

Decorate with Chantilly cream, and cover with a veil of spun sugar.

2811—COUPES PETIT DUC

Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice.

2812—COUPES RÊVE DE BÉBÉ

Garnish the bowls, half with pine-apple ice and half with raspberry ice.

Between the two ices set a line of small strawberries, macerated in orange juice. Border the bowls with Chantilly cream, and sprinkle the latter with crystallised violets.

2813—COUPES MADAME SANS-GÊNE

Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream.

2814—COUPES TUTTI-FRUTTI

Sprinkle the bottom of the bowls with various fresh fruits cut into dice; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits.

2815—COUPES VENUS

Half-fill the bowls with vanilla ice-cream.

In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it.

Border the peaches with a thread of Chantilly cream.

2816—LIGHT ICES

These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer.

To this class belong the ices most commonly served and the best; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “Bombes,” the “Mousses,” the “Parfaits,” the “Puddings,” and the “Iced Soufflés.”

These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy.

2817—VARIOUS PREPARATIONS

The old iced-biscuit preparation consisted of an English custard, prepared from one lb. of sugar, twelve egg-yolks, and one pint of milk.

When the custard was cooked, it used to be strained into a basin, left to cool (being fanned the while), and then placed upon ice, and finished with the whisk. Originally this cream was moulded at this stage; but now it is customary to add one quart of whipped cream to it; which operation renders the recipe more like that of a Bombe, which, in its turn, resembles that of the preparation for _Mousses_.