H ,Numerous machines for artificially manufacturing Ice
have been put before the public, the same principle of
producing intense cold by the condensation of elastic
vapours, variously applied, prevailing. See also Freezing,
Ice — continued.
Ices, and Refrigeration for the process of preserving
foods by cold.
Ice for general use can be prevented dissolving by
wrapping it closely in some woolly material, such as
Fig. 967. Cut-glass Ice-paii. (Adams and Son).
blanketing or thick felt, the air contained amongst the
fibres of the material exerting its non-conducting influence
between the warm air and the cold Ice. To break lump
Ice up into small convenient pieces an Ice-pricker (see
Fig. 965) should be used, and the pieces can then be
collected in a bucket (see Fig. 966), to be either mixed
or pounded with salt for freezing purposes, or to be used
for cooling drinks, or anything else that occasion may
require. This Ice-bucket should be covered with a thick
blanket. When Ice is served at table, it should be broken
up small and put in what is called an Ice-pail (see Fig.
967), and a pair of tongs with claws (see Fig. 968)
sent to table for its service. As may be seen from
the illustrations, these utensils may be a very great
addition to the ornamentation of the sideboard or table.
ICED PUDDING. — See Puddings.
ICELAND MOSS.— This is one of the lichen tribe
( Cetraria islandica), found between the Arctic regions and
the North Temperate zone. It is employed as a food for
invalids, being considered both nutritious and demulcent.
It should be scalded and then soaked for a time in cold
water to extract something of the bitterness, aud then
it can be boiled and the liquor strained off to form a
jelly.
ICES (Fr. Glaces ; Ger. Eisses ; Ital. G-elati ; Sp.
Hielos). — Under the head of Freezing, very complete
Fig. 969. Ice Shapes for Garnishes.
instructions are given for the preparation of Ices, so
far as the congelation is concerned. The mixtures and
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
775
Ices — continued.
combinations subject to tbis treatment being so exceed-
ingly numerous, they "will be found described under a
very extensive assortment of names, especially those of
Fruit. Water-Ices, Cream-Ices, or Ice-creams as they
are commonly called, and fancy Ices moulded in the
shapes of flowers, fruits (see Fig. 969), and other designs
for garnishes, having specific names, are thereunder de-
scribed. See Bomb and Neapolitan Ices, Cream, &c.
The following receipts offer some variety from the
ordinary Ice :
Baked Ice. — Under this peculiar name the following eccentric
dish is prepared. Make some Italian meringue with the whites
of four eggs and syrup at 34deg. (see Sugar-boiling). Put
some hard cream-ice in a pile on a very cold dish firmly
packed in a flat stewpan filled with pounded Ice✪ Baked Ice, cover the
pile of cream-ice quickly with the meringue, being careful to
completely cover the Ice down to the dish, decorate it with
the cornet, and place the pan in a quick oven for a few
minutes only, just to set the meringue and give it a light
golden colour. Take it out and send the dish up to table
without a moment’s delay, or the effect will be spoiled.
Page 132 · 1 recipe record on this page
Presented as published in 1892. 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
Numerous machines for artificially manufacturing Ice have been put before the public, the same principle of producing intense cold by the condensation of elastic vapours, variously applied, prevailing. See also Freezing,
Ice — continued.
Ices, and Refrigeration for the process of preserving foods by cold.
Ice for general use can be prevented from dissolving by wrapping it closely in some woolly material, such as
Fig. 967. Cut-glass Ice-paii. (Adams and Son).
blanketing or thick felt, the air contained amongst the fibres of the material exerting its non-conducting influence between the warm air and the cold Ice. To break lump Ice up into small convenient pieces an Ice-pricker (see Fig. 965) should be used, and the pieces can then be collected in a bucket (see Fig. 966), to be either mixed or pounded with salt for freezing purposes, or to be used for cooling drinks, or anything else that occasion may require. This Ice-bucket should be covered with a thick blanket. When Ice is served at table, it should be broken up small and put in what is called an Ice-pail (see Fig. 967), and a pair of tongs with claws (see Fig. 968)
sent to table for its service. As may be seen from the illustrations, these utensils may be a very great addition to the ornamentation of the sideboard or table.
ICED PUDDING. — See Puddings.
ICELAND MOSS.— This is one of the lichen tribe ( Cetraria islandica), found between the Arctic regions and the North Temperate zone. It is employed as a food for invalids, being considered both nutritious and demulcent. It should be scalded and then soaked for a time in cold water to extract something of the bitterness, aud then it can be boiled and the liquor strained off to form a jelly.
ICES (Fr. Glaces ; Ger. Eisses ; Ital. G-elati ; Sp. Hielos). — Under the head of Freezing, very complete
Fig. 969. Ice Shapes for Garnishes.
instructions are given for the preparation of Ices, so far as the congelation is concerned. The mixtures and
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
Ices — continued.
combinations subject to tbis treatment being so exceedingly numerous, they "will be found described under a very extensive assortment of names, especially those of Fruit. Water-Ices, Cream-Ices, or Ice-creams as they are commonly called, and fancy Ices moulded in the shapes of flowers, fruits (see Fig. 969), and other designs for garnishes, having specific names, are thereunder described. See Bomb and Neapolitan Ices, Cream, &c.
The following receipts offer some variety from the ordinary Ice :
Baked Ice. — Under this peculiar name the following eccentric dish is prepared. Make some Italian meringue with the whites of four eggs and syrup at 34deg. (see Sugar-boiling). Put some hard cream-ice in a pile on a very cold dish firmly packed in a flat stewpan filled with pounded Ice, cover the pile of cream-ice quickly with the meringue, being careful to completely cover the Ice down to the dish, decorate it with the cornet, and place the pan in a quick oven for a few minutes only, just to set the meringue and give it a light golden colour. Take it out and send the dish up to table without a moment’s delay, or the effect will be spoiled.
Records on this page
Baked Ice