The "Queen" cookery books: Ices

crystallized violets to a powder, sprinkling them with a little caster sugar and a good pinch of powdered orris root, and mix this all with one and a half pints of stiffly whipped cream, flavoured to taste with maraschino, and coloured to a pale violet mauve with Mrs. A. B. Marshall’s “ damson blue ” colouring’ melted in a little single cream ; stir some whole candied violets through it, mould, and freeze. Parfait aux Pistackes. — Whip a pint of cream very stiffly, sweetening it with 2oz. or 3oz. of caster sugar, flavouring it with a teaspoonful of orange flower water and a few drops of almond essence, and colouring it to a very delicate pistachio green with vegetable colouring, stir quickly into it 3oz. or 4oz. of shelled and blanched pistachios, not too finely shredded; mould and freeze as before for two to three hours. Parfait aux Pruneaux. — Put into a pan a pound of pranes, 2oz. of caster sugar, the yellow part of a lemon rind, and just enough liquid (half claret, half water) to cover it all. As soon as the fruit is sufficiently tender strain off any liquid there may be (the most should be absorbed), stone the prunes and rub them all through a sieve ; crack and blanch the kernels and place them with the prune j)uree ; have ready a pint of stiffly whipped cream, coloured with a few drops'of carmine, and flavoured with a glassful of cherry brandy, stir the prune puree quickly and lightly into this, mould and freeze. A little more sugar may be needed for some tastes. Parfait aux Cerises Blanches. — Stalk and stone 21b. of fine, ripe whiteheart cherries, and put them into a pan with the juice of a lemon, half a pound of sugar, and about a gill of water (if the cherries are dry, as they sometimes are, use half a pint of rhubarb stalk juice instead of this water) ; stew till tender enough to pulp through a sieve. Meantime, infuse a good handful of the blanched kernels in a basin with the juice of one and a half lemons, and pound them. As soon as it is soft, pulp the fruit through a sieve or tammy, add to it about a pint of sugar syrup, boiling, and pour it all on to the pounded lemon juice and kernels ; mix well, and when cold add to it one and a half pints of thick whipped cream either raw or scalded, but the former for choice ; mould, and freeze. Another version of this is made by pulping 21b. of cherries as before, through a sieve, raw, with the juice of a lemon and a pint of sugar syrup ; mix with this the kernels prepared as in the preceding recipe, together with a good glassful of kirsch, stir to it a quart of stiffly whipped cream, and mould and freeze. As a general rule, parfaits can be made by any recipe given for cream ice, only stirring the fruit, &c. there given into the due proportion of stiffly whipped cream, and mould and freeze in the usual way. Parfait des Anges {American). — Prepare an Italian meringue (see recipe) with three egg whites and three tablespoonfuls of boiling syrup, together with a spoonful of maraschino, rum, or any flavouring to taste, and add this, when cold, to a pint of stiffly whipped cream, and serve. This should be accompanied either by fruits frapph, a fruit macedoine, or iced ram compote. Another delicious parfait for