Some moulded ices look better when they are raised on an ice border (see below), in order to give them height. These ice borders should have a piece of cotton-wool sheeting placed under them, in order to absorb any moisture. Place the cotton-wool on the dish first, and then a lace-edged paper on the top. SMALL FANCY ICES Small ices turned out of little fancy moulds are very dainty, but they are a little more difficult Fancy Ice Meulds to manage. They are more expensive, too, when special moulds are required, and it is only when one is the possessor of an ice cave that any ordinary 486 COOKERY FOR EVERY HOUSEHOLD small moulds can be employed, as they do not then come in direct contact with the freezing mixture. Small fancy ice moulds are generally made of pewter, and they are never cheap, from 18s. 6d. per dozen is about the least one will pay for them. They are to be had in a variety of forms, such as flowers, fruit, vegetables, nuts, eggs, balls, &c. These should be filled with an iced mixture suitable in colour to their form, and in the case of fruits, the flavour also should be the same as the fruit re- presented. They must be filled perfectly full, the mixture being well pressed into the form of the mould. Close the moulds and bury them in ice and salt, or put them into an ice cave, until required. Then when turned out they may be touched up with a little colour to make them resemble still further the form they represent. Stalks of fruit and flowers may be represented by small pieces of angelica, or artificial ones may be bought. There are different ways of serving these- little ices ; either they may be served on individual ice plates with a tiny lace-paper or some natural leaves under them, or as a garnish to a larger ice ; or what makes a very dainty dish is to serve them in a basket made of nougat, or of sugar, or piled up and covered lightly with spun sugar ; or, again, a nest may be made of spun sugar, and egg-shaped ices put inside, only these dishes require some skill and should scarcely be attempted by the amateur. ICED SOUFFLES, MOUSSES, PARFAITS, AND BISCUITS These are all very much the same, in fact the names have become almost interchangeable now- adays. They are all very light in texture and differ from the ordinary ice pudding in the fact that they are poured directly into their moulds without any preliminary freezing, and then buried in ice and salt, or put into an ice cave to freeze. The souffle is frozen and served in a souffle case, and an ice cave of some kind is necessary to freeze it as it has no covering to protect it from the ice and salt. A band of paper is tied round the out- Souffte Case with Band of Paper side of the case in order to make it several inches higher, the mixture is then put in, and, when the paper is removed after freezing, the souffle will have the appearance of having risen. The mousse may either be frozen in an ice cave or buried in ice and salt in the same way as an ice pudding. A plain mould such as a bombe is generally best to use, as the mixture, being light in texture, would not readily take the impression of anything very fanciful. A good sauce or a compote or macedoine of fruit is a very usual accompaniment to a mousse. The parfait is the same as a mousse, only it is generally supposed to be richer in cream.

AI-modernized reading of the original text

Some moulded ices look better when they are raised on an ice border (see below), in order to give them height. These ice borders should have a piece of cotton-wool sheeting placed under them, in order to absorb any moisture. Place the cotton-wool on the dish first, and then a lace-edged paper on the top. SMALL FANCY ICES Small ices turned out of little fancy moulds are very dainty, but they are a little more difficult Fancy Ice Meulds to manage. They are more expensive, too, when special moulds are required, and it is only when one is the possessor of an ice cave that any ordinary small moulds can be employed, as they do not then come in direct contact with the freezing mixture. Small fancy ice moulds are generally made of pewter, and they are never cheap, from 18s. 6d. per dozen is about the least one will pay for them. They are to be had in a variety of forms, such as flowers, fruit, vegetables, nuts, eggs, balls, &c. These should be filled with an iced mixture suitable in colour to their form, and in the case of fruits, the flavour also should be the same as the fruit represented. They must be filled perfectly full, the mixture being well pressed into the form of the mould. Close the moulds and bury them in ice and salt, or put them into an ice cave, until required. Then when turned out they may be touched up with a little colour to make them resemble still further the form they represent. Stalks of fruit and flowers may be represented by small pieces of angelica, or artificial ones may be bought. There are different ways of serving these- little ices ; either they may be served on individual ice plates with a tiny lace-paper or some natural leaves under them, or as a garnish to a larger ice ; or what makes a very dainty dish is to serve them in a basket made of nougat, or of sugar, or piled up and covered lightly with spun sugar ; or, again, a nest may be made of spun sugar, and egg-shaped ices put inside, only these dishes require some skill and should scarcely be attempted by the amateur. ICED SOUFFLES, MOUSSES, PARFAITS, AND BISCUITS These are all very much the same, in fact the names have become almost interchangeable nowadays. They are all very light in texture and differ from the ordinary ice pudding in the fact that they are poured directly into their moulds without any preliminary freezing, and then buried in ice and salt, or put into an ice cave to freeze. The souffle is frozen and served in a souffle case, and an ice cave of some kind is necessary to freeze it as it has no covering to protect it from the ice and salt. A band of paper is tied round the out- Souffte Case with Band of Paper side of the case in order to make it several inches higher, the mixture is then put in, and, when the paper is removed after freezing, the souffle will have the appearance of having risen. The mousse may either be frozen in an ice cave or buried in ice and salt in the same way as an ice pudding. A plain mould such as a bombe is generally best to use, as the mixture, being light in texture, would not readily take the impression of anything very fanciful. A good sauce or a compote or macedoine of fruit is a very usual accompaniment to a mousse. The parfait is the same as a mousse, only it is generally supposed to be richer in cream.

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