The "Queen" cookery books: Ices

dish and firm. But the commonest form nowadays is made by dipping little macaroons or ratafias into sugar boiled to tbe crack, and with these being any pretty and convenient mould, arranging tbe cakes in rows, and leaving them till set, when they can be filled vdth ice, spongada, &c. From the above directions any good cook can prepare charlottes from all kinds of material, icing and garnishing them in any way that suits her fancy. At the same time, an excellent effect, at considerably less expense of time and trouble, can be produced by using the hollowed-out cakes as receptacles for ice of all kinds. The following recipes will give an idea of the various methods of using them : Gateau Chocolat a la Framboise.—Slice a chocolate cake horizontally, and stamp out the centre of each circle (save the bottom one) with a plain round cutter ; have ready some royal icing, very thickly mixed with shred and burnt almonds, and spread all these rings, save the top one, with this mixture ; then build the cake back into shape, and let it stand till firm, when it is iced all over with chocolate glace ; garnish this round the top before it is quite set with a wreath of angelica leaves and dried cherries, and when this is set fill up the centre with jDraline cream ice. Gateau au Rhum. — Stamp out most of the centre of a chocolate cake, leaving about threequarters of an inch untouched at the bottom, ice the cake as in the previous recipe, garnishing it however, with angelica leaves and crystallized apricots, and, when this is set, fill it up very high with apricot sorbet, rather strongly flavoured with rum. I 2 Gateau a la Rose, au Cafe, — Slice a round rose cake horizontally into four slices, and divide each of these into four; spread each thickly with either clotted or very thickly whipped cream strongly flavoured with maraschino and rose water, and, after cutting ofE the point of each of them, huild up the cake again, alternating the pieces so that the centre of the higher layer comes over the join of the lower one, and so on till the cake is hack into shape; arrange a wreath of crystallized rose leaves round the top, and fill up with white coffee ice flavoured with maraschino. A very pretty variant of this is to use two cakes, say a rose cake and a white sponge, building up these differently coloured layers as before, and fill up with an angel cream ice, into which you have mixed all kinds of crystallized flowers. This is called Gateau Mille-Jieurs. Another pretty cake is Mrs. A. B. Marshall’s Gateau Trouville. For this, choose a melon-shaped sponge cake, shce off the bottom about half an inch thick, and scoop out aU the inside, leaving a sheU about three quarters to an inch thick, then fill this up with any rich fruit compote, fruit fool, &c., you choose ; after this has been iced as cold as it can be without being actually frozen, press the bottom back into place, and ice the whole cake over with maraschino glace, garnishing this as it sets, as you please, to suit the filling ; have ready a border mould of me to fit the cake, of any water (or cream, if liked) ice to suit, dish this, slip the cake on to it, and serve at once. Evidently the fillings and the stand of this cake can be varied to any extent. CHARLOTTES, GATEAUX GLACES, &c. 117