remove the seeds with a spoon, and replace them with a lump of pure ice, replace the portion cut out, and put the melon on ice, or in the ice cave til l quite cold. In hot weather there are few more delicious forms of natural fruit ice. A glorified version of this is to fill the interior of the fruit with creme vierge, made thus : to a quart of sweetened single cream add a good handful of candied orange flowers, bring it slowly to the boil, and allow it to simmer very very lightly till nicely flavoured ; then let it stand till perfectly cold, when it is frozen in the usual way. Any kind of melon can be treated by either of the above recipes, whilst large juicy pears, or bananas can be treated a Vorientale. Coupe JacJc. — This is an ice often seen abroad, served on all sorts of occasions, sometimes even as a sorbet. It consists of two kinds of ices, piled in layers in a glass or ice cup or tazza, blanched and shred almonds, pistachios, or other nuts, together with any dried or crystallized fruit✪ Coupe Jack, cut small, marinaded with liqueur, wine, or S23irit, being strewed plentifully between the layers of ice, one of which (if not both) is always rather strongly flavoured with liqueur, or liqueur syrup. CHAPTER y. ICED PUDDINGS, &c. Iced puddings are usually, and roughly speaking, simply more or less rich forms of custard mixed with different flavourings and fruit, either fresh, preserved, or glace. Of these there are a great variety, hut the best known is the Nessebode, also known as a cold un-iced pudding, when it is called 'fouding d la diplomate. The ordinary proportions for this are one and a half pints of very rich custard, two table- spoonfuls each of liqueur or spirit, and of syrup to taste, and 3oz. or 4oz. of fruit cut up small✪ Nessebode (Iced Pudding) and stirred into the mixture a little before you transfer it from the freezer to the mould, and the ice cave. The fruit used for this purpose should always be marinaded for a little with a little caster sugar and some spoonfuls of the liqueur or spirit used to flavour the custard, which, be it remembered, should always be chosen with reference to the fruit to be used. (It is well to observe that a little vanilla adds in every case to the value of fruit of any kind, when used for ices ; this vanilla being quite distinct from, and in addition to, any flavouring liqueur that may be chosen.) This is a relatively simple version, and can be varied ad infinitum, taking its name from the p 6G ICES. fruit, &c., -witli wliicli it is mixed ; here, however, is Francatelli’s recipe, which is the true and original one. Blanch and peel three dozen chestnuts, then stew them in water or syrup till tender enough to crush and pulp tlu’ough the sieve; put this pulj) into a pan with the yolks of eight eggs, a pint of cream, two sticks of vanilla (previously pounded), half a pint of pineapple syrup, and a very little salt ; stir this all over a slow fire till the custard is sufficiently thickened, when you strain it through a tammy into a basin. Now shred 4oz. of green citron, 6oz. of pineapple (previously simmered in some of the syrup), cut into dice, and put these into a basin witli 6oz. of dried cherries and 4oz. of stoned raisins ; pour over this fruit two wineglassfuls '' of maraschi✪ Chestnut Ice Creamno, cover over the basin, and let it all soak for several hours.

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remove the seeds with a spoon, and replace them with a lump of pure ice, replace the portion cut out, and put the melon on ice, or in the ice cave til l quite cold. In hot weather there are few more delicious forms of natural fruit ice. A glorified version of this is to fill the interior of the fruit with creme vierge, made thus : to a quart of sweetened single cream add a good handful of candied orange flowers, bring it slowly to the boil, and allow it to simmer very very lightly till nicely flavoured ; then let it stand till perfectly cold, when it is frozen in the usual way. Any kind of melon can be treated by either of the above recipes, whilst large juicy pears, or bananas can be treated a Vorientale. Coupe JacJc. — This is an ice often seen abroad, served on all sorts of occasions, sometimes even as a sorbet. It consists of two kinds of ices, piled in layers in a glass or ice cup or tazza, blanched and shred almonds, pistachios, or other nuts, together with any dried or crystallized fruit, cut small, marinaded with liqueur, wine, or S23irit, being strewed plentifully between the layers of ice, one of which (if not both) is always rather strongly flavoured with liqueur, or liqueur syrup. CHAPTER y. ICED PUDDINGS, &c. Iced puddings are usually, and roughly speaking, simply more or less rich forms of custard mixed with different flavourings and fruit, either fresh, preserved, or glace. Of these there are a great variety, hut the best known is the Nessebode, also known as a cold un-iced pudding, when it is called 'fouding d la diplomate. The ordinary proportions for this are one and a half pints of very rich custard, two table- spoonfuls each of liqueur or spirit, and of syrup to taste, and 3oz. or 4oz. of fruit cut up small and stirred into the mixture a little before you transfer it from the freezer to the mould, and the ice cave. The fruit used for this purpose should always be marinaded for a little with a little caster sugar and some spoonfuls of the liqueur or spirit used to flavour the custard, which, be it remembered, should always be chosen with reference to the fruit to be used. (It is well to observe that a little vanilla adds in every case to the value of fruit of any kind, when used for ices ; this vanilla being quite distinct from, and in addition to, any flavouring liqueur that may be chosen.) This is a relatively simple version, and can be varied ad infinitum, taking its name from the p 6G ICES. fruit, &c., -witli wliicli it is mixed ; here, however, is Francatelli’s recipe, which is the true and original one. Blanch and peel three dozen chestnuts, then stew them in water or syrup till tender enough to crush and pulp tlu’ough the sieve; put this pulj) into a pan with the yolks of eight eggs, a pint of cream, two sticks of vanilla (previously pounded), half a pint of pineapple syrup, and a very little salt ; stir this all over a slow fire till the custard is sufficiently thickened, when you strain it through a tammy into a basin. Now shred 4oz. of green citron, 6oz. of pineapple (previously simmered in some of the syrup), cut into dice, and put these into a basin witli 6oz. of dried cherries and 4oz. of stoned raisins ; pour over this fruit two wineglassfuls '' of maraschino, cover over the basin, and let it all soak for several hours.

The "Queen" cookery books: Ices