me of Bue de I’Ancienne Comedie ;
there the first sweet ices were placed before the subjects of
Louis XIV. Since that time the use of frozen preparations
in warm weather to cool the body, and the use of ice and
other refrigerating agents, particularly for the preservation
of perishable articles of food, have been extended over all
countries. Along with this extension went improvements
in the means of preserving, transporting, and artificially
producing ice or other agents for the production of low
degrees of temperature in water or air, so that now these
means are very numerous and compendious, and natural
transported ice is rivalled by artificially frozen water in
most large towns of the world.
The equivalent for the Saxon word ice in the French
language is glace, and as this has received several applica-
tions in culinary art, and even been made into a verb, and
as several of these applications have passed into English
nomenclature, we must define these different meanings. In
cookery a mere jelly was called glace for a long lime; thus
582
1 HR SPIRIT OR COOKRRY
we have glace da veau and glace de ctiisson (called glaize
in English) ; but the independent jellies, aspics, and sweet
jellies were soon excluded from this terminology. A
glace, or, as some English writers prefer to spell it, a glaze,
became the name for a concentrated sauce, a consomniS of
good taste, containing so much gelatine that when it was
placed hot in a thin layer upon a piece of meat, or cake, or
a vegetable, it adhered to it, and became set on cooling.
Such articles covered with such thick shiny sauce were
called glazed, whether the sauce was allowed to set or not ;
but this kind of glazing had no relation to the application
of artificial sources of cold, and therefore does not form
part of the preparations to be discussed in the present
chapter.
In confectionery, glace is the name of the inspissated juice
of fruit which has been preserved in such a particular
manner that the juice will form a coat over it, which, shiny
and adhesive at first, will become dry and crystalline in
time ; such fruit is then called glaced ; it also is not to be
treated of in this place. The third meaning in French con-
fectioners’ language of the word glace is that corresponding
to the English term an ice, being a naturally sweet or arti-
ficially-sugared liquid or semi-solid transformed into a solid
by artificial freezing. Such edible ice the Germans call
Gefrorenes, ox frozen matter.
The simplest materials for ices are sweetened fruit juices,
such as lemonade, juice of cherries, of any of the fruit com-
monly made iuto jams and jellies ; as they are limpid
liquids in the thawed state, they are in the frozen state
termed water ices ; these are the most refreshing, and least
onerous to the stomach. A cheap form of these is pre-
pared by dissolving the so-called acid drojw (really acidu-
lated sugar-drops) in hot water, producing' a sherbet, and
then consolidating this by frost ; such water ices are sold
to the multitude in summer time at low prices, and contri-
CO^^^OUND IC/iS .IN/) ICE PUDDINGS
5^3
Page 367
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
me of Bue de I’Ancienne Comedie ; there the first sweet ices were placed before the subjects of Louis XIV. Since that time the use of frozen preparations in warm weather to cool the body, and the use of ice and other refrigerating agents, particularly for the preservation of perishable articles of food, have been extended over all countries. Along with this extension went improvements in the means of preserving, transporting, and artificially producing ice or other agents for the production of low degrees of temperature in water or air, so that now these means are very numerous and compendious, and nametural transported ice is rivalled by artificially frozen water in most large towns of the world.
The equivalent for the Saxon word ice in the French language is glace, and as this has received several applications in culinary art, and even been made into a verb, and as several of these applications have passed into English nomenclature, we must define these different meanings. In cookery a mere jelly was called glace for a long lime; thus
[illustration: page header]
we have glace da veau and glace de cuisson (called glaize in English) ; but the independent jellies, aspics, and sweet jellies were soon excluded from this terminology. A glace, or, as some English writers prefer to spell it, a glaze, became the name for a concentrated sauce, a consomniS of good taste, containing so much gelatine that when it was placed hot in a thin layer upon a piece of meat, or cake, or a vegetable, it adhered to it, and became set on cooling. Such articles covered with such thick shiny sauce were called glazed, whether the sauce was allowed to set or not ; but this kind of glazing had no relation to the application of artificial sources of cold, and therefore does not form part of the preparations to be discussed in the present chapter.
In confectionery, glace is the name of the inspissated juice of fruit which has been preserved in such a particular manner that the juice will form a coat over it, which, shiny and adhesive at first, will become dry and crystalline in time ; such fruit is then called glaced ; it also is not to be treated of in this place. The third meaning in French confectioners’ language of the word glace is that corresponding to the English term an ice, being a naturally sweet or artificially-sugared liquid or semi-solid transformed into a solid by artificial freezing. Such edible ice the Germans call Gefrorenes, ox frozen matter.
The simplest materials for ices are sweetened fruit juices, such as lemonade, juice of cherries, of any of the fruit commonly made iuto jams and jellies ; as they are limpid liquids in the thawed state, they are in the frozen state termed water ices ; these are the most refreshing, and least onerous to the stomach. A cheap form of these is prepared by dissolving the so-called acid drojw (really acidulated sugar-drops) in hot water, producing' a sherbet, and then consolidating this by frost ; such water ices are sold to the multitude in summer time at low prices, and contri-
CO^^^OUND IC/iS .IN/) ICE PUDDINGS
5^3