The "Queen" cookery books: Ices

a pan till it is a rich golden brown, then stir into it 4oz. of blanched and roughly chopped almonds, till these also are brown; then spread it all out on a dish to cool, and when cold pound three-quarters of the quantity to a rough powder and use as directed, stirring in the quarter part as it is. M. au Punch — Put half a pound of sugar into a basin and on to it squeeze the juice of four good lemons, add to this the thinly pared rind of two lemons, with rather more than an ounce of best leaf gelatine, and half a pint of water ; let this all boil gently together till reduced to half, then strain it into a basin and leave till cold. Mix two wineglassfuls each of rum punch and maraschino, with half a glassful of brandy, into a pint of very rich custard, and stir it over the fire till thick ; now mix it with the dissolved gelatine, lemon juice, &c., add a pint of stiffly whipped cream, and mould and ice as before. The amount of gelatine to be added to this Moscovite is not easy to fix, so the best way is to ice a little before adding in the cream. M. aux Reines Claudes. — Stone and cut up four or five-and-twenty fine ripe greengages, and cook them in 4oz. of sugar till tender enough to pulp easily through a sieve ; then boil four glasses of milk with 6oz. of sugar and a grain of salt, pour this on to the yolks of eight eggs, stirring it with a new wooden spoon over a gentle fire till it thickens ; add to it a good |oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all, let it cool a little, then pour it on to the greengage marmalade, stirring it well together till thoroughly blended, when MOSCOYITES. YOU add a gill of stiffly whipped cream, and mould and ice as usual. This is one of the creams that need their mould brushed over with oil of sweet almonds, as they are too delicate to allow of the use of even tepid water in their turning out. M. à la Busse. — To one and a half pints stiffly whipped cream add 12oz. caster sugar, a wineglassful of maraschino (or other liqueur or spirit to taste), a good liqueur-glassful of Kümmel, sixteen drops strong essence of vanilla, and 1½oz. of isinglass (or best leaf gelatine) dissolved in a gill of boiling rose water. Beat this mixture well till thoroughly amalgamated, mixing in shred pistachios and almonds, and sufficient green colouring to bring it to a faint green. Mould and freeze. Serve with iced champagne sauce, and pink vanilla wafers. For the sauce ; Break a fresh egg into a basin with a tablespoonful of cream, sugar to taste, and a full tumbler of champagne, Whip it over a strong ice and salt mixture, and it will freeze as you whip. (If whipped to a stiff froth over hot water, this also makes a delicious hot sauce.) M. of Strawberries à la Crème. — Mix a pint of fresh strawberry pulp with 4oz. caster sugar, then stir into this a pint of rich custard in which you have previously dissolved 1oz. of leaf gelatine, and, lastly, half a pint of stiffly whipped cream ; mould and ice as usual. Serve with whipped cream, sweetened and flavoured with maraschino, into which you have lightly stirred half a pound or so of Alpine strawberries, or ordinary ones halved. Of course, if you have a freezer, this cream is nicest frozen, CHAPTER VIE