Very simple, yet very attractive, iced sweets for
dinner use may be made by packing any ice to taste
in a border mould, then filling up the centre with a
contrasting cream or water ice ; for instance, have a
border mould of strawberry cream ice, and fill up the
centre with whipjDed cream sweetened and flavoured
with maraschino in which you have stirred some
small Alpine strawberries, or halved or quartered
larger fruit ; or, make a mould of white coffee cream
ice and fill it up with strawberry or cherry water ice ;
or, make the border of lemon water ice and fill it up
with a macedoine of iced fruit; or, line a bombe
mould with chocolate cream ice and fill it up with
apricot water or banana cream ice, as you please;
or again, line either a bombe or a melon mould an inch
thick with good apple cream ice delicately coloured
to a pretty apple green, and fill up the interior with a
MOULDED AND FANCT ICES.
61
tomato sorbet, made thus : slice down a pound of ripe
and veiy red tomatoes into a pan with a pint of
water, the juice of a lemon, three sliced apples, two
tablespoonfuls of apricot jam, and 5oz. to 6oz. of
sugar, bring this all to the boil, then allow it to
simmer till tender enough to pulp, when you add a
few drops of liquid carmine, if necessary, and tammy
it ; when cool, flavour with rum or brandy to taste✪ Tomato Sorbet,
and when cold freeze a little and fill up the centre of
the mould with it, close it down and freeze in the ice
cave for two to three hours. Another form of varied
ices is the Neapolitan ice. For this you have the
brick- shaped mould, illustrated in a previous chapter,
fiU this (if you have the conveniences therefore)
with separately frozen ices, which must be of the
consistency of rather stiff batter, and arranged in
very smooth layers, in varied colours and flavours
as you please ; for instance, a layer of vanilla cream,
then a layer of strawberry water, and lastly chocolate
cream ; or strawberry and white coffee cream ices ; or
a brown bread cream ice delicately flavoured with
cognac, a coffee ice, similarly flavoured with mara-
schino, and lastly a vanilla cream ; or begin with the
vanilla made on a foundation of rich custard, and use
whipped or scalded cream only for the other two.
In short, these can be varied in any way you fancy.
They are generally served, when turned out, by being
sliced down about three-quarters to one inch thick and
served en couronne, or in little separate lace papers.
Where there is a difiiculty with regard to freezing
tubs, the best way is to prepare a quart of more or
less rich, sweetened, but unflavoured, custard or
62
ICES.
Page 28 · 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
Very simple, yet very attractive, iced sweets for dinner use may be made by packing any ice to taste in a border mould, then filling up the centre with a contrasting cream or water ice ; for instance, have a border mould of strawberry cream ice, and fill up the centre with whipped cream sweetened and flavoured with maraschino in which you have stirred some small Alpine strawberries, or halved or quartered larger fruit ; or, make a mould of white coffee cream ice and fill it up with strawberry or cherry water ice ; or, make the border of lemon water ice and fill it up with a macedoine of iced fruit; or, line a bombe mould with chocolate cream ice and fill it up with apricot water or banana cream ice, as you please; or again, line either a bombe or a melon mould an inch thick with good apple cream ice delicately coloured to a pretty apple green, and fill up the interior with a
tomato sorbet, made thus : slice down a pound of ripe and very red tomatoes into a pan with a pint of water, the juice of a lemon, three sliced apples, two tablespoonfuls of apricot jam, and 5oz. to 6oz. of sugar, bring this all to the boil, then allow it to simmer till tender enough to pulp, when you add a few drops of liquid carmine, if necessary, and tammy it ; when cool, flavour with rum or brandy to taste, and when cold freeze a little and fill up the centre of the mould with it, close it down and freeze in the ice cave for two to three hours. Another form of varied ices is the Neapolitan ice. For this you have the brick- shaped mould, illustrated in a previous chapter, fiU this (if you have the conveniences therefore) with separately frozen ices, which must be of the consistency of rather stiff batter, and arranged in very smooth layers, in varied colours and flavours as you please ; for instance, a layer of vanilla cream, then a layer of strawberry water, and lastly chocolate cream ; or strawberry and white coffee cream ices ; or a brown bread cream ice delicately flavoured with cognac, a coffee ice, similarly flavoured with maraschino, and lastly a vanilla cream ; or begin with the vanilla made on a foundation of rich custard, and use whipped or scalded cream only for the other two. In short, these can be varied in any way you fancy. They are generally served, when turned out, by being sliced down about three-quarters to one inch thick and served en couronne, or in little separate lace papers. Where there is a difficulty with regard to freezing tubs, the best way is to prepare a quart of more or less rich, sweetened, but unflavoured, custard or
Records on this page
Tomato Sorbet