Cookery for every household

Make in the same way as Vanilla Ice Cream, making the custard with equal parts of strong good tea and milk. A small glass of liqueur brandy may be added. 2217. Vanilla Cream Ice (Glace a la Cr&me de Vanille) \ pt. double cream. I Sugar. S pt. custard. ] Vanilla pod or essence. Make a rich custard according to directions given in Recipe 794, flavour it with vanilla, and sweeten to taste. Strain this and allow it to cool. Add the cream lightly whipped, mix both together, and freeze until a proper consistency. Note. — A cheaper mixture may be made by using a cornflour custard and adding less cream. 2218. Coupe aux Marrons Vanilla ice cream. I Liqueur. Marrons glaces. | Whipped cream. Break up one or two marrons glaces in small , pieces and soak them in a small quantity of liqueur. Put a dessert-spoonful of this at the bottom of some ■ glass cups or goblets, and fill up with vanilla ice cream. Put a whole marron glace on the top, and garnish round with a little whipped and flavoured cream put through a forcing bag. Serve at once. 2219. Walnut Ice Cream Make in the same way as Vanilla Ice Cream (see above), adding 3 oz. roasted and ground walnuts to the custard. 2220. Meringues au Chocolat Glacges Take some well hollowed out meringue cases, and fill the half shells with chocolate ice cream. Pile the ice rather high in each half, but do not put the two shells together. Have ready in a forcing bag with a small rose pipe at the end of it, some icy cold whipped cream sweetened and flavoured with vanilla and coloured a very pale pink. Force this out in a pretty pattern on the top of each meringue, and arrange them neatly on a dish. Decorate with fern leaves or red Virginia creeper leaves, and serve at once. Note. — These may be varied indefinitely by changing the ice cream mixture and the colouring and flavouring of the whipped cream, &o. 2221. Iced Tartlets Make some little fruit tartlets with good thin short crust as directed on p. 362, and let them be very cold. At the moment of serving pile some vanilla, strawberry, or other ice cream in each, decorate lightly with crystallised flower petals or any other decoration preferred, and serve at once. [Iimin 1 1 HI r - - MOULDED AND FANCY ICES TO MOULD AN ICE When something more elaborate is wanted, the ice mixture should be moulded and turned out in shape. The mixture in this case should not be frozen too hard or it will not mould prettily. Take an ice pudding mould and let it he on ice or in icy water for some time before it is required. Then pack it tightly with the frozen mixture, ressing it well down, in order to force out all air ubbles, and filling it to the brim. Cover with a piece of strong white paper, wetted with cold water, and put on the lid. Now seal round the join (of the hd and mould) with lard, which, when hard, will make the mould perfectly watertight, as the greatest care must be taken to prevent any salted water from entering. Imbed the mould in a mixture of ice and salt from 2 to 4 hours, according to size. The ice pail with the pot removed from it may be used for imbedding the pudding.