croam, and when rather more than half frozen
divide it into two or three j^arts as desired,
flavouring one with, say, vanilla, and lay this smoothly
in the mould, then take another portion, and
stir into this, say, an ounce of chocolate melted
in a httle cream, and place this on the vanilla
layer ; and finally add to the third portion sufficient
green colouring to bring it to a faint pistachio
tint, and stir into it an ounce or so of blanched and
chopped jiistachios. At the same time, in houses
where ices ai’e in great request, if economy forbids
the purchase of two of Mrs. A. B. Marshall’s freezers,
have, besides one of these, one of Eoberts’ capital
little freezers, mentioned before, and use these for
the water ices. They are so inexpensive that they
are well worth investing in, at any rate. (Only
lemember that, to insure their bemg always in
good order, they must be scrupulously wiped and
dried each time after use. Of course the same
remark applies to the more costly machines quite as
forcibly, but these being of stouter materials do not
revenge neglect so quickly as do the smaller and
slighter-made machines.)
One might easily multiply the above recipes to an
inteiminable extent, but these will be sufficient to
give ideas to any intelligent cook, so with the
following directions for rather different forms of ice,
this chapter may be brought to a conclusion.
Somhe Fleur de Lait. — Bine a bombe mould rather
thickly with raspberry or red currant water ice
(a little Italian meringue added to this adds greatly
to its smoothness) then fill up the centre with very
MOULDED AND FANCY ICES. 63
stiffly whijjped cream, flavoured with, essence of
vanilla.
Bomhe of Violet Ice. — Eemove the stalks from
some fine, richly coloured, and fresh violets, and
pound them to a smooth paste with a little sugar,
and a tiny pinch of orris root, then mix this paste
with thick and stiffly whipped cream, and freeze;
when hke stiff batter mould it in a bombe mould,
and freeze in the cave. Serve garnished with
crystallized violets. It is difficult to give the quan-
tities for this, as it depends greatly on the colour
and pei-fume of the flowers, but when made, as this
ice sometimes is, with crystallized violets, it will take
about half a pound to the quart of cream✪ Bombe of Violet Ice.
Bomhe depommes d V Indienne. — Line a nice mould
(a melon one is prettiest) thickly with apple cream
ice, then fill it up with a ginger water ice (made by
mixing four tablespoolifuls of strong ginger syrup
with half a pint of water), some of the ginger itself
cut up into dice, adding to it when about half frozen
a good hqueur-glassful of ginger brandy,✪ Bombe de pommes d'Indienne and freeze
for about two and a half hours in the ice cave.
Pasteque d V Orientate. — Peel a large green-fleshed
water melon {pasteque^, also removing the inner
hard white rind, and then slice the flesh horizontally,
removing the seeds ; dust each slice generously with
finely crushed sugar candy, and either rum, cham-
pagne, or any delicate liqueur to tas✪ Pasteque d'Orientatete, then replace
the fruit into shape and set it in the ice cave until
frozen, and se»'ve either on a bed of cotton wool or a
water border mould. Another way of serving the
pasteque is simply to cut a generous slice out of it,
64
ICES.
Page 29 · 3 recipe records 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
cream, and when rather more than half frozen divide it into two or three parts as desired, flavouring one with, say, vanilla, and lay this smoothly in the mould, then take another portion, and stir into this, say, an ounce of chocolate melted in a httle cream, and place this on the vanilla layer ; and finally add to the third portion sufficient green colouring to bring it to a faint pistachio tint, and stir into it an ounce or so of blanched and chopped pistachios. At the same time, in houses where ices are in great request, if economy forbids the purchase of two of Mrs. A. B. Marshall’s freezers, have, besides one of these, one of Roberts' capital little freezers, mentioned before, and use these for the water ices. They are so inexpensive that they are well worth investing in, at any rate. (Only remember that, to insure their being always in good order, they must be scrupulously wiped and dried each time after use. Of course the same remark applies to the more costly machines quite as forcibly, but these being of stouter materials do not revenge neglect so quickly as do the smaller and slighter-made machines.)
One might easily multiply the above recipes to an interminable extent, but these will be sufficient to give ideas to any intelligent cook, so with the following directions for rather different forms of ice, this chapter may be brought to a conclusion.
Bombe Fleur de Lait. — Line a bombe mould rather thickly with raspberry or red currant water ice (a little Italian meringue added to this adds greatly to its smoothness) then fill up the centre with very
stiffly whipped cream, flavoured with essence of vanilla.
Bombe of Violet Ice. — Remove the stalks from some fine, richly coloured, and fresh violets, and pound them to a smooth paste with a little sugar, and a tiny pinch of orris root, then mix this paste with thick and stiffly whipped cream, and freeze; when hke stiff batter mould it in a bombe mould, and freeze in the cave. Serve garnished with crystallized violets. It is difficult to give the quantities for this, as it depends greatly on the colour and perfume of the flowers, but when made, as this ice sometimes is, with crystallized violets, it will take about half a pound to the quart of cream.
Bombe de Pommes à l'Indienne. — Line a nice mould (a melon one is prettiest) thickly with apple cream ice, then fill it up with a ginger water ice (made by mixing four tablespoonfuls of strong ginger syrup with half a pint of water), some of the ginger itself cut up into dice, adding to it when about half frozen a good hqueur-glassful of ginger brandy, and freeze for about two and a half hours in the ice cave.
Pasteque d V Orientate. — Peel a large green-fleshed water melon {pasteque^, also removing the inner hard white rind, and then slice the flesh horizontally, removing the seeds ; dust each slice generously with finely crushed sugar candy, and either rum, champagne, or any delicate liqueur to taste, then replace the fruit into shape and set it in the ice cave until frozen, and serve either on a bed of cotton wool or a water border mould. Another way of serving the pasteque is simply to cut a generous slice out of it,
Records on this page
Bombe of Violet IceBombe de pommes d'IndiennePasteque d'Orientate