Cookery for every household

Prepare some vanilla ice cream as directed in Recipe 2217, and freeze it, but not too hard. Then take nine or ten small peach moulds, fill the two sides very full with the ice cream, and press them quickly together. Now bury them in powdered ice or salt for | hour or longer, or put them in the ice cave. Meanwhile prepare some spun sugar use from | to | lbs. of sugar, and spin a good bunch of it in two colours — in its natural colour and in pink. Roll the two together in a thickish roll, twist round to form a circle, fill up the centre, and thus form a nest. To Serve. — Line the nest with a small laceedged. paper ; turn out the moulds and pile the little ices in the centre. Then, with a small brush, paint them lightly over with pale carmine to imitate the colour of a peach. Stick a small piece of angelica in each to form the stalk, and serve the ice quickly with a lace-edged paper under it. 2225. Pouding Glace aux Fruits, 1 | lb. preserved fruits. 1 dessert-sp. vanilla essence. 1 table-sp. rum or liqueur. 1 pt. milk. 1 dessert-sp. cornflour or arrowroot. 2 or 3 table-sps. sugar. 1 gill double cream. 2 whites of eggs. Cook the cornflour or arrowroot thoroughly in the milk, then add the sugar and vanilla, and let the mixture cool. Whip the whites of eggs to a stiff froth, and beat the cream until thick. Add both these to the thickened milk, mix well, and pour all into a freezing pot. Half freeze the mixture, then stir into it the fruits cut in very small pieces and the rum or liqueur. Freeze again and then mould in the usual way. 2226. Pouding Glacd aux Fruits, 2 | pt. double cream. 3 gills custard. I lb. preserved fruits. 1 table-sp. chopped almonds. 1 dessert-sp. chopped pistachio nuts. 1 table-sp. brandy or liqueur. A few drops vanilla. _ Make a good custard according to directions given in Recipe 794, sweeten it, allow it to cool. and then strain it into the freezing pot. Half freeze this custard and add to it the fruits cut in tiny pieces, the chopped almonds, and pistachio nuts. Flavour with vanilla and a little liqueur or brandy, and, lastly, stir in the cream which has been whipped until stiff. Freeze the mixture again until stiff. Decorate an ice pudding mould and pack the mixture into it, pressing it well down so that it takes the form of the mould. Then cover and freeze until wanted. It will require 3 or 4 hours at least. 2227. Iced Orange Pudding (Pouding Glaed d, I’Orange) 1 pt. milk. 2 eggs. 2 table-sps. sugar. 3 oranges. 1 table-sp. wine or liqueur. | pt. double cream. 2 table-sps. macaroon crumbs. 1 oz. candied orange peel.