Cookery for every household

Note. — Other bombes may be made in the same way by varying the flavouring of the ice which lines the mould and using a different kind of fruit for the mousse — for example, coflee ice with apricot mousse, vanilla ice with strawberry mousse, lemon ice with raspberry mousse, and so on. Other Bombes Bombe Americaine. — Line a bombe mould with strawberry ice cream and fill up the centre with orange- water ice. Bombe Delicieuse. — Line the mould with apricot ice cream, and fill up with vanilla ice flavoured with liqueur. Bombe Dlplomate. — A lining of vanilla ice cream and a filling of fruits soaked in liqueur. Bombe Marie Louise. — Line the mould with raspberry and fill up with vanilla ice cream. Bombe Napolitaine. — Vanilla, strawberry, and pistachio nut ice cream set in layers. Bombe Royale. — A mixture of vanilla and strawberry ice cream, decorated when serving with whipped cream sweetened and flavoured with vanilla. 2240. Creme de Fromage Glace 2 oz. Parmesan and 1 oz. Gruyere cheese. 1 gill aspic jelly. 1 gill double cream. Cayenne. Watercress. Grate the two kinds of cheese very finely. Melt the aspic without making it too warm, and whip it until light and frothy. Mix the cheese with the whipped jelly, and then add the cream also whipped. Season to taste. Pour the mixture into a Neapolitan ice box and freeze at least 2 hours. When required, turn out, cut in slices, and serve in small lace-edged papers garnished with a small sprig of watercress. Note. — If preferred, the mixture may be moulded in small fancy-shaped moulds, or in little souffle dishes. 2241. Creme de Jambon Glace Make in the same way as Creme de Fromage Glace, using 3 or 4 oz. finely-chopped ham instead of the grated cheese, and colour pink with two or three drops of carmine. Set in any small fancyshaped moulds and freeze at least 2 hours. When required, turn out on a bed of chopped aspic and garnish with some pretty salad. Or, the mixture may be frozen and served in little paper souffle cases. SORBETS A sorbet is a half-frozen water ice, which is served directly before the roast at a dinner. It is also fashionable at present to serve a delicately flavoured sorbet at an afternoon tea or tennis party. Its preparation is quite simple and may easily be undertaken by the unprofessed cook. The foundation of a sorbet is always a water ice of some kind frozen to a smooth, creamy consistency, with the addition of whipped whites of eggs and of one or more kinds of liqueur. They should be served in pretty ice cups or glasses. Sherbets and punches are both similar to the sorbet. 2242. Lemon Sorbet (Sorbet au Citron) 1 pt. lemon water ice. \ wine-glassful rum. 1 wine-glassful maras- 2 table-sps. mixed fruits chino. Cut the fruit in small pieces and marinade it in the liqueur and rum. Half freeze the lemon water ice and stir in the fruits, &c. ; freeze a little longer, but do not make the mixture hard. 2243. Red-currant and Raspberry Sorbet (Sorbet aux Groseilles et Framboises) 1 pt. red currant water I 1 gill Curasao. ice. I A few ripe raspberries. Freeze the ice until smooth, but not too hard. Stir in the cura9ao and serve garnished with raspberries which have been sprinkled with sugar and placed on ice until cold. 2244. Ginger-ale Sorbet 1 qt. ginger ale. £ lb. preserved cherries. Juice of one lemon. 1 tea-sp. chopped mint. Juice of 1 orange.