The "Queen" cookery books: Ices

decorated, and used to garnisli tlie ice when piled into the monld. A few cornets made of the same paste, and filled with any of the ice left over from filling the monld, make a dainty finish. They are very easily made ; roll out the nougat paste as before, stamp it out in circles two and a half inches in diameter, and wi’ap these at once round lightly oiled cornet tins (mind these are oiled both outside and in), pressing the edges well together to keep them fixed, then draw out the paste from the tin, slip it inside, and put another tin inside to keep the nougat pressed in shape, and proceed in this way till you have as many cornets as you want. When quite crisp and dry lift them oat and store then in air- tight tins and keep in a dry place till wanted. Cornet Paste is also very nice for this purpose : Mix to a paste 4oz. finely minced almonds, 2oz. fine sifted flour, 2oz. caster sugar, a large whole egg, a pinch of salt, and a tablespoonful of orange flower water. Have ready some baking tins which have been well heated in the oven, then carefully rubbed all over with white wax, and allowed to cool ; spread the paste over these very evenly to about the thickness of a tenth of an inch, and bake for three or four minutes ; then stamp ou+ very quickly, and use like the nougat. Florence Paste is another material for cases. Blanch and chop finely half a pound of almonds, and put them into a pan with half a pound of caster sugar, half a gill of brandy or liqueur, the strained juice of a good lemon, and a saltspoonful of carmine ; stir these altogether over the fire, letting them cook for seven or eight minutes, being careful the paste I 114 ICES. does not discolour ; line tlie mould witli this while the mixture is hot, pressing it well into the shape of the mould, and leave it untouched until the paste is cold and dry. Genoise Paste, again, is often used as a case for ices, &c. For it beat half a pound of fresh butter to a cream, with the finely grated rind of a lemon, and half a pound of caster sugar, beating it well for ten minutes after the sugar has all been worked in ; then add to it alternately four or five eggs, and half a pound of fine sifted flour, mixing in first an egg and then about a good tablespoonful of flour till it is all used ; lastly, dust in one-eighth of an ounce of baking powder, j)ut it into a shallow, buttered baking tin, bake about half an hour, then cut it into the shape desired, and use. Chantilly Cases are said to take their name from the castle belonging to the great Prince Henri of Conde, a noted gastronome, who gave his name to many dishes to which the name of Conde ha? been applied ; his wife, Charlotte de Medici, is also said to have given her name to the sweet of that name. Accoring to old notions, the charlottes desci'ibed above would have been described as Caisses a la Chantilly. These cases or baskets having been originally filled with whipped cream, the name has also remained as a designation for frothed cream, and the case has been ignored, as if it took its name from the cream, instead of the fact being exactly the reverse. For these cases, almond paste rolled out veiy thinly was used, being pressed into the mould whilst still soft, and then set in the oven or hot closet till CHARLOTTES, GATEAUX GLACES, &c. 115