cayenne, a full gill of aspic jelly, and half a. pint of
stiffly whipped cream✪ Cheese Creams, Iced, mould, and freeze in a cave
for an hour. These can also be served in little
papered souffle cases.
Ham Creams, Iced. — Into half a pint of stifflv
whipped cream stir a gill of just liquid aspic, with
4oz. to 6oz. of freshly grated ham, colour it to a
delicate pink with a droj) or two of carmine, whisk
it all well together till hght, fill some Monaco bombs
vdth the mixture, and set them in the ice cave till
thoroughly frozen, then turn out and serve with a
plover’s or a pigeon’s egg on each.
All rich sauces in which mayonnaise or whipped
cream ]fiays an important part can be frozen by
putting them when mixed into a ISTeapobtan ice
mould and freezing them for an hour or so till stiff,
when they can be turned out and served sliced or
in fingers. Savoury Neapolitan creams can be
made by moulding together two of these sauces, say.
for instance, a very rich brown chaufroix sauce and
a rich sauce Eaifort a I’Alceste, freezing them and
serving as above. Ob^dously, any contrasting yet
harmonious sauces can be served in this way.
CHAPTEE XI.
ICED DRINKS.
With the season for ices comes also the season for
iced drinks, and though these are too numerous to
be exhaustively treated in so small a book as this, a
few may be given, if only as samples.
Iced Coffee. — Have ready a well-heated cafetiere
standing in a pan of boiling water, or in the bain-
marie, put into the percolator four large tablespoon-
fuls of freshly ground and roasted Mocha coffee, and
to this pour gradually a pint of freshly and abso-
lutely boiling water, let it stand after this for ten
minutes in the bain-marie at the side of the stove,
then to each pint of coffee allow 2oz. or 3oz. of
caster sugar (this must to some extent depend on
taste), and half a pint of cream✪ Iced Coffee, or haK cream and
half new milk, slightly warmed, and let it stand till
cold, then freeze it in the freezer till only just liquid
enough to poirr from the jug. Stand it on the ice
till wanted. •
Sweeten a quart of strong, freshly made
coffee to taste, add io it a pint of single cream or
new milk, and freeze till fairly thick, then stir into it
half a pint of cream, whipped till stiff, and keep it in
a cold place on ice.
132
ICES.
Iced, Coffee — Into a quart of strong, clear coffee put
4oz. sifted sugar and a wineglassful of brandy (or
maraschino). Leave this well banked up in ice and
salt till wanted, and when about to serve, put in a
lump of ice, and serve as it is or with an accompani-
ment of whipped and iced cream✪ Iced Coffee.
It must be borne in mind that the coffee must be
first-rate in quality, freshly roasted and ground, be
made with freshly boiled water, and be very clear.
Coffee for icing purposes should always be very
strong, as the icing reduces the flavour.
Iced Tea. — Make a quart of tea in the usual way,
being careful to have the water with which it is made
absolutely boiling, and sweeten to taste. Let it
stand till cold, then stir into it half a pint of single
cream✪ Iced Tea and ice.
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Page 62 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cayenne, a full gill of aspic jelly, and half a. pint of stiffly whipped cream, mould, and freeze in a cave for an hour. These can also be served in little papered souffle cases.
Ham Creams, Iced. — Into half a pint of stiffly whipped cream stir a gill of just liquid aspic, with 4oz. to 6oz. of freshly grated ham, colour it to a delicate pink with a drop or two of carmine, whisk it all well together till hght, fill some Monaco bombs with the mixture, and set them in the ice cave till thoroughly frozen, then turn out and serve with a plover’s or a pigeon’s egg on each.
All rich sauces in which mayonnaise or whipped cream plays an important part can be frozen by putting them when mixed into a Neapolitan ice mould and freezing them for an hour or so till stiff, when they can be turned out and served sliced or in fingers. Savoury Neapolitan creams can be made by moulding together two of these sauces, say. for instance, a very rich brown chaufroix sauce and a rich sauce Raifort à l'Alceste, freezing them and serving as above. Obviously, any contrasting yet harmonious sauces can be served in this way.
CHAPTEE XI.
With the season for ices comes also the season for iced drinks, and though these are too numerous to be exhaustively treated in so small a book as this, a few may be given, if only as samples.
Iced Coffee. — Have ready a well-heated cafetiere standing in a pan of boiling water, or in the bainmarie, put into the percolator four large tablespoonfuls of freshly ground and roasted Mocha coffee, and to this pour gradually a pint of freshly and absolutely boiling water, let it stand after this for ten minutes in the bain-marie at the side of the stove, then to each pint of coffee allow 2oz. or 3oz. of caster sugar (this must to some extent depend on taste), and half a pint of cream, or haK cream and half new milk, slightly warmed, and let it stand till cold, then freeze it in the freezer till only just liquid enough to poirr from the jug. Stand it on the ice till wanted. •
Sweeten a quart of strong, freshly made
coffee to taste, add io it a pint of single cream or new milk, and freeze till fairly thick, then stir into it half a pint of cream, whipped till stiff, and keep it in a cold place on ice.
Iced, Coffee — Into a quart of strong, clear coffee put 4oz. sifted sugar and a wineglassful of brandy (or maraschino). Leave this well banked up in ice and salt till wanted, and when about to serve, put in a lump of ice, and serve as it is or with an accompaniment of whipped and iced cream.
It must be borne in mind that the coffee must be first-rate in quality, freshly roasted and ground, be made with freshly boiled water, and be very clear. Coffee for icing purposes should always be very strong, as the icing reduces the flavour.
Iced Tea. — Make a quart of tea in the usual way, being careful to have the water with which it is made absolutely boiling, and sweeten to taste. Let it stand till cold, then stir into it half a pint of single cream and ice.
{Russian) — Procure some first-rate
Records on this page
Cheese Creams, IcedHam Creams, IcedIced CoffeeIced CoffeeIced Tea