The "Queen" cookery books: Ices

When these are ready put the chestnut cream into the freezer and freeze in the usual way. When about three parts frozen mix in lightly and quickly the marinaded fruit, and half a pint of stiffly whipped cream, freeze it for a little longer till like a very stiff batter, when you pour it all into the mould and set it in the ice cave for two to two and a half hours. Then dip the mould in "■ cold water, wipe off any moisture there may be, and turn it out, and serve at once. This certainly is a delicious pudding ; but the first recipe is very little, if at all, less delicate, and certainly less trouble. Of n course the success of this pudding depends on the richness of the custard (for which, see recipe). Angel Pudding (American). — Lightly beat together the whites of six eggs, but without frothing them. mix them smoothly with half a pound of powdered sugar, and then add in a pint of cream ; stir this all over the fire in the bain-marie till scalded, but mind it does not boil.^ Now lift it off the fire, and whisk it lightly till it is cold, to get it light. (It should be lifted horizontally in the spoon not beaten downwaids in the usual way, to get as much air into it as possible, the process. in fact known to French cooks as to vanner any sauce). When this cream is cold add two good tablespoonfuls of noyeau or maraschino, and freeze (if preferred orange flower or rose water can be used instead of the liqueur) . When it is frozen to a stiff batter, stir into it some marrons cjlaces, cut up into not too small pieces, and an Italian meringue, made with the whites of two eggs whisked to a froth, with a tablespoonful of hot syrup. Turn it into a mould and freeze for three to four hours. This ice takes rather longer to freeze than most. Eice Cream Pudding with Cherry Compote. Boil 4oz. of rice till soft, with either some strips of lemon peel or a piece of stick vanilla, and when it is dry remove the peel and pour over it some good sugar syrup flavoured with kirsch liqueur or syrup, and%t it stand for an hour or more. At the end of this time drain oh any syrup there may be, mix with the rice^ a gill of stiffly whipped cream, and then stir it all into a pint of good vanilla custard frozen to a batter, and pack the whole into a mould and freeze for two hours. Turn out and serve with a garnish of cherries prepared thus : put some ripe and very red, stoned cherries into a pan with their measure of p 2 sugar syrup, flavoured with a little finely paied lemon rind and a squeeze of juice ; crack the kernels and lay them with the cherries, and let it all cook till the fruit is quite soft, but not too mashy, then remove the peel and put the fruit aside till cold, when you flavour it to taste with kirsch liqueur or synip, and set it on ice till wanted. A clove or two may be cooked with the cherries if liked.