A guide to modern cookery

Garnish the bottom of a timbale with vanilla ice-cream. Upon this arrange a layer of choice strawberries, and cover the latter with a thick, slightly-sugared, fresh raspberry purée. 2678—FRAISES NINA Prepare the strawberries as directed under No. 2675, and cohere them with pine-apple sherbet. Dish them as before in a timbale, and cover them with some Chantilly cream, tinted pink by means of a red-capsicum purée flavoured with ginger. 2679—FRAISES ROMANOFF Macerate some fine strawberries with orange juice and Curagao. Set them in a timbale surrounded with ice, and cover them with Chantilly cream, laid upon them by means of a piping-bag, fitted with a large, grooved pipe. 2680—FRAISES WILHELMINE Macerate some fine, large strawberries with Kirsch, powdered sugar, and orange juice. Dish them in a timbale and serve a vanilla-flavoured Chantilly cream separately. 2681—FRAISES LERINA . Take a small black melon of Carmes ; open it by cutting out a bung-shaped piece containing the stalk, and remove all its seeds. Then cut out all the pulp, by means of a dessert-spoon, and sprinkle it with powdered sugar. Macerate the required number of strawberries in Lérina liqueur. Garnish the inside of the melon with these strawberries and the withdrawn pulp ; close the melon by replacing the bung cut out at the start, and keep in a refrigerator for two hours, surrounded by ice. Dish on a napkin at the last moment. 2682—FRAISES ‘‘*REVE DE BEBE” Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind. Prepare a square cushion of Génozse, about two inches thick ; slightly hollow it out towards its centre, that the emptied pineapple may be set upright upon it ; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the Génotse cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner. Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in order to extract its juice. Set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple. When about to serve, fill the emptied pine-apple with successive and alternate layers of pine-apple with Kirsch and strawberries ; and, between each layer, spread a coat of vanilla-flavoured, Chantilly cream. Close the pine-apple with the slice cut off at the start,and set it upright in the hollow of the cushion. Serve the preparation very cold. 2683—FRAISES A LA RITZ Set some well-sugared and cooled strawberries in a timbale, and cover them with the following preparation: rub half-pound of wild strawberries through a sieve; add a little Melba sauce to the purée, that it may acquire a pink tint; and then add the same quantity of very stiff vanilla-flavoured Chantilly cream. Thoroughly cool these strawberries before serving them. 2684—F RAISES CARDINAL Set some fine, cooled strawberries in a timbale ; coat them with Melba sauce, or a purée of fresh raspberries, and sprinkle the latter with splintered fresh almonds. 2685—FRAISES ZELMA KUNTZ Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream. _ Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered pralin of filberts. GOOSEBERRIES (GROSEILLES VERTES). 2686—GOOSEBERRY FOOL Poach one pound of green gooseberries in some thin syrup. When they are cooked, thoroughly drain them; rub them through a sieve, and collect the purée in a flat saucepan. Work this purée on ice, and add the necessary amount of icing sugar to it.