d ices, to correspond with the
objects they represent. It may, however, be observed,
that the plainer the mould, in reason, the better will
the effect be. Few things look better in this way than
the tall tapering hombe mould, standing alone on its
jiaplrin or bed of soft wadding, or, if preferred,
MOULDED AND FANCY ICES.
57
garnished round the base, either with an iced com-
pote, or piled-up individual ices, i.e., little moulds
filled up with various kinds of ice.
The last year or two it has been the fashion to
serve individual moulded ices on blocks of ice,
either plainly hollowed out, or carved into the shape
of baskets, vases, &c., and the result is doubly
successful, as not only do they look very pretty
served in this way, but they also keep their flavour
and consistency better. Mrs. A. B. Marshall has
brought out two very nice moulds for this purpose
(one in the shape of a square or oblong tray, the
other of a bowl), which can be three-parts filled with
plain or coloured water, and then frozen in the ice
cave for two to four hours, according to their size ;
these are placed on a napkin, or a pad of lightly
teased- out, delicately white wadding (both these are
non-conductors of heat, and so keep the bowl or dish
from thawing) ; the ice being then placed on this
(literal) ice dish. In cases where melon shapes, egg,
or fancy moulds are used, a very pretty effect is
obtained by filling a border mould with either plain
water, or some appropriately coloured water ice, and
when this is frozen, turning it out and using it as a
stand for the actual ice.
Moulded ices are either of the plain rich ice, or of
two kinds of ice, placed in the moulds in layers, or
else the mould is lined an inch or so thick, and then
filled up with a sorbet, whipped and frozen cream,
iced fruit macedoine, &c., &c. But taste is required
with these mixtures, as it is fatal to have either the
colours or the flavours too mixed or too startling.
58
ICES.
Do not reduce all jour dishes to one dead level
bj over colouring, but keep each tint clean
and distinct, and as like nature as possible. The
same advice applies also to flavouring ; artistic
training teaches us that too many colours mixed
together will in the end produce a dirty white ;
in the same way too many flavours blended
injudiciously will utterly destroy one another, and
reduce the whole to a chaotic and indescribable
compound. (It may be remarked in passing, that
this is the fault of the British cook in almost every
branch of cookery, in her sauces especially, as she
piles on one condiment after another, till she confuses
the whole.) In ices, as in everything else, the
flavours should be distinct ; let your strawberry ice
taste distinctly of strawberry, your lemon water of
lemon (and not, as too often happens, of essence of
lemon and citric acid !) In short, when you label a
dish with any name be sure the flavour bestowing
the name is marked enough to allow of the consumer
knowing, even blindfold, of what the sweet he is
enjoying is made.
Page 26
Presented as published in 1902. 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
d ices, to correspond with the objects they represent. It may, however, be observed, that the plainer the mould, in reason, the better will the effect be. Few things look better in this way than the tall tapering hombe mould, standing alone on its napkin or bed of soft wadding, or, if preferred,
garnished round the base, either with an iced compote, or piled-up individual ices, i.e., little moulds filled up with various kinds of ice.
The last year or two it has been the fashion to serve individual moulded ices on blocks of ice, either plainly hollowed out, or carved into the shape of baskets, vases, &c., and the result is doubly successful, as not only do they look very pretty served in this way, but they also keep their flavour and consistency better. Mrs. A. B. Marshall has brought out two very nice moulds for this purpose (one in the shape of a square or oblong tray, the other of a bowl), which can be three-parts filled with plain or coloured water, and then frozen in the ice cave for two to four hours, according to their size ; these are placed on a napkin, or a pad of lightly teased- out, delicately white wadding (both these are non-conductors of heat, and so keep the bowl or dish from thawing) ; the ice being then placed on this (literal) ice dish. In cases where melon shapes, egg, or fancy moulds are used, a very pretty effect is obtained by filling a border mould with either plain water, or some appropriately coloured water ice, and when this is frozen, turning it out and using it as a stand for the actual ice.
Moulded ices are either of the plain rich ice, or of two kinds of ice, placed in the moulds in layers, or else the mould is lined an inch or so thick, and then filled up with a sorbet, whipped and frozen cream, iced fruit macedoine, &c., &c. But taste is required with these mixtures, as it is fatal to have either the colours or the flavours too mixed or too startling.
Do not reduce all your dishes to one dead level by over colouring, but keep each tint clean and distinct, and as like nature as possible. The same advice applies also to flavouring ; artistic training teaches us that too many colours mixed together will in the end produce a dirty white ; in the same way too many flavours blended injudiciously will utterly destroy one another, and reduce the whole to a chaotic and indescribable compound. (It may be remarked in passing, that this is the fault of the British cook in almost every branch of cookery, in her sauces especially, as she piles on one condiment after another, till she confuses the whole.) In ices, as in everything else, the flavours should be distinct ; let your strawberry ice taste distinctly of strawberry, your lemon water of lemon (and not, as too often happens, of essence of lemon and citric acid !) In short, when you label a dish with any name be sure the flavour bestowing the name is marked enough to allow of the consumer knowing, even blindfold, of what the sweet he is enjoying is made.