Of moulds the best, and also the most expensive,
are of pewter, or copper; for though tin moulds
were made for the purpose, under the old system,
they were practically useless. But now thanks to
the ice cave, by which all contact with the freezing
medium is avoided, any ordinary jelly moulds can
be used. Needless to say that moulds of all kinds,
and representing all sorts of objects, both floral and
vegetable, as well as animal, are to be had, but, as
said before, the simpler the shapes chosen, the better
MOULDED AND FANCY ICES.
59
in taste will be the result. Flowers and fruit are
pretty enough, especially for the small individual
ices ; at the same time they are not economical, as
they are mostly made in the more costly metal,
whilst the plain dariole and bouche moulds, which
the ice cave allows one to use, are far less expensive
to buy, and much the easiest to turn out, and to use.
As regards birds, fishes, and zoological specimens of
all sorts, they are but a passing fancy, and need not
enter into the calculations of those who wish to
study economy. The bombe mould is the most
generally useful of the distinctive ice moulds, and if
more varietv be desired, the melon mould is most
satisfactory. Beyond these, plain charlotte and
border moulds will be amply sufiicient. Here are a
few directions which may help the beginner, but in
truth an intelligent cook will soon learn to vary them
for herself almost indefinitely.
Melon en Surprise. — Well wash and rinse the
melon mould, then stand it in the cave for a little till
thoroughly cold; have ready some pistachio ice
(make this according to the recipe for nut cream ice,
either using pistachios, and tinting the custard
faintly with green, or else use the imitation pistachio
ice given at the end of that recipe) ; line the melon
mould fully an inch thick with this, and fill up the
centre either with kirsch water ice (see recipe for
liqueur ices), or with kirsch sorbet (see liqueur
sorbets), or cherry sorbet, in which you have stirred
a few burnt almonds. Now close the mould and set
it in the ice cave for two and a half to three hours✪ Melon en Surprise,
turning it occasionally to ensure its freezing equally ;
60
ICES.
when ready, dip the mould in cold water, pass a
clean cloth over it, to absorb the moisture, and turn
it out on to a plain ice border, made by three parts
filling a border mould that will hold the melon with
plain water, and then setting it in the charged ice
cave for two and a half to three hours, turning it
out in the same way as you do the melon mould.
This ice can be varied indefinitely ; for instance,
line the mould with a rich ginger cream ice, coloured
to a delicate apricot yellow, and fill the inside with a
fairly frozen melon and champagne sorbet. Or, line
it with a rich vanilla custard ice, and fill up the
centre with a strawberry sorbet made according to
the second recipe given in the chapter on sorbets,
&c., &c.
Page 27 · 1 recipe record on this page
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
Of moulds the best, and also the most expensive, are of pewter, or copper; for though tin moulds were made for the purpose, under the old system, they were practically useless. But now thanks to the ice cave, by which all contact with the freezing medium is avoided, any ordinary jelly moulds can be used. Needless to say that moulds of all kinds, and representing all sorts of objects, both floral and vegetable, as well as animal, are to be had, but, as said before, the simpler the shapes chosen, the better
in taste will be the result. Flowers and fruit are pretty enough, especially for the small individual ices ; at the same time they are not economical, as they are mostly made in the more costly metal, whilst the plain dariole and bouche moulds, which the ice cave allows one to use, are far less expensive to buy, and much the easiest to turn out, and to use. As regards birds, fishes, and zoological specimens of all sorts, they are but a passing fancy, and need not enter into the calculations of those who wish to study economy. The bombe mould is the most generally useful of the distinctive ice moulds, and if more varietv be desired, the melon mould is most satisfactory. Beyond these, plain charlotte and border moulds will be amply sufiicient. Here are a few directions which may help the beginner, but in truth an intelligent cook will soon learn to vary them for herself almost indefinitely.
Melon en Surprise. — Well wash and rinse the melon mould, then stand it in the cave for a little till thoroughly cold; have ready some pistachio ice (make this according to the recipe for nut cream ice, either using pistachios, and tinting the custard faintly with green, or else use the imitation pistachio ice given at the end of that recipe) ; line tline the melon mould fully an inch thick with this, and fill up the centre either with kirsch water ice (see recipe for liqueur ices), or with kirsch sorbet (see liqueur sorbets), or cherry sorbet, in which you have stirred a few burnt almonds. Now close the mould and set it in the ice cave for two and a half to three hours, turning it occasionally to ensure its freezing equally ;
when ready, dip the mould in cold water, pass a clean cloth over it, to absorb the moisture, and turn it out on to a plain ice border, made by three parts filling a border mould that will hold the melon with plain water, and then setting it in the charged ice cave for two and a half to three hours, turning it out in the same way as you do the melon mould.
This ice can be varied indefinitely ; for instance, line the mould with a rich ginger cream ice, coloured to a delicate apricot yellow, and fill the inside with a fairly frozen melon and champagne sorbet. Or, line it with a rich vanilla custard ice, and fill up the centre with a strawberry sorbet made according to the second recipe given in the chapter on sorbets, &c., &c.
Records on this page
Melon en Surprise