The encyclopaedia of practical cookery

Ice Cakes. — Put lib. of crushed loaf sugar and ^ pint of water in a sugar-boiler, and boil to a syrup (see Syrups). Put the yolks of eight eggs in a bowl standing in water, and beat them until light ; pour the boiling syrup over, and continue to beat until the mixture is quite cold. Whip 1 pint of double cream to a froth, and mix it in lightly with the egg mixture, adding 2 table-spoonfuls of vanilla extract to flavour. Have ready some rice-paper cases, nearly fill them with the Ice cake, dust over with flour, and put them in the Ice cave for two or three hours, when they will be ready for use. Ice Cups. — Pack one dozen flat champagne-glasses, or very small tumblers, in a tub with pounded Ice and salt round them, and a little brine at the bottom of the tub is advisable. Pill these glasses with any fruit syrup, such as raspberry, strawberry, or cherry, cover the tub with a cloth, and leave for fifteen to thirty minutes, so that the syrup will be frozen to about jin. all round the sides of the glass. Pour out the unfrozen syrup and replace the glasses in the Ice for a few minutes longer to thoroughly set the inside of the syrup case ; turn these Ice cups out carefully and fill the cavity with curaqoa cream-ice, nut cream-ice, or any Ice of a different colour to the cups, and serve. Souffle Ices. — (1) Put 1 pint of syrup at 32deg. (see Syrups) in a basin and stir into it the yolks of fifteen eggs ; strain this into a copper egg-bowl made a little warm by pouring hot water into it and wiping dry afterwards, add to this 1 breakfast-cupful of maraschino, the same quantity of filtered strawberry-juice, and 1 pinch of salt. Whisk lightly but briskly, with the bowl standing about 6in. deep in very hot water, and when like creamy batter, remove it from the hot water arid continue to whisk for ten minutes longer. Place a souffle-case in Ice, stir in f pint of whipped cream to the mixture, and pour the whole into the case. Put a wide strip of cartridge-paper round the case, lAin. above it, so as to give the souffle plenty of room to rise like an ordinary souffle. When set and firm, turn it out on to a cold dish, sprinkle with finely-powdered and sifted brown-baked Savoy biscuits, and serve. (2) This is prepared as No. 1, excepting that 1 gill each of cura^oa. orange-flower water, the juice of oranges, and i pint of cream are used instead of the strawberry-juice, maraschino, salt, and cream. (3) Use i pint each of noyeau and cherry-juice, and 2oz. of bruised macaroons, in the place of the strawberry-juice, &c., as in No. 1, and | pint instead of | pint of cream; otherwise proceed the same. (4) Take f pint of filtered raspberry. juice, the juice of a lemon, £ pint of maraschino, 2oz. of chocolate drops, and i pint of cream. Proceed as for No. 1, adding the chocolate drops when the bowl is removed from the hot water. Sponge Ice. — Put 21b. of sugar in a sugar-boiler with 1 pint of water, boil to a syrup, and pour it into a basin containing the yolks of two dozen lightly -beaten eggs. Work the mixture until nearly cold, put it into the freezer, and work well, adding, a little at a time, 1 pint of kirschenwasser or £ pint of maraschino or cura9oa, and then the whites of six eggs Ices — continued.