The "Queen" cookery books: Ices

If, however, when iced you pour on to it sufficient welliced champagne to come level with the top of the fruit, it is known as fruits frappes au champagne, a dainty but easily prepared dish. en Macedoine is prepared a little differently ; the fruit itself is treated as in the preceding recipe, and as before, the greater the variety the more successful will be the macedoine. Now for L 2 one and a half hints of fruit, measured after it is peeled and cut up, boil three-quarters of a pound of cane loaf sugar in a pint and a half of water till it is of the consistency of cream, and when it has cooled a little (but is still hot) lay in the fruit, add to it a full tablespoonful of noyeau or any other liqueur to taste, and the same of brandy (or rum, as you please) ; let it stand till cold, then bury it in ice as described above. Of course, if convenient, it can be set in the ice cave. If this macedoine is intended for children, either use liqueur syrups, or omit liqueurs, and flavour with a teaspoonful of essence of vanilla, and some strained lemon juice. This macedoine, if used when hot, makes a delicious garnish for many lands of hot puddings, &c. Fruits, to marmade. — Fruit for various purposes, such as for ice puddings, &c., is often marinated, or steeped, previous to use. For this put it in a soup or other deep plate, and sprinkle generously with caster sugar, lemon juice, vanilla, liqueur, or spirit according to the use you are to make of it. Turn another plate over it, and let it stand on ice till wanted. Fruits iced. — Poimd or crush through a sieve one pound of any nice fruit, with half a pound of caster sugar (this of course depends on the sweetness of the fimit), the strained juice of a lemon, and a wineglassful of spirit or liqueur to taste, colour if required ; rub through a tammy and stand on ice or in the ice cave till wanted. This makes a delicious sauce for iced souffles and many other sweets. Fruits, in Bum. — This is a Grerman mixture, and is particularly good iced, as a garnisli for moulded ices, savarins, &c., or it can be used as a puree, as sauce, or as tbe foundation of sorbet ices, &c., to taste. Have ready a large preserve jar and put into it a pint of good rum, tlien lav in the fruit as you get them, stalked, stoned, and halved as necessary, according to their nature, adding some at all events of the kernels of any stone fruit, blanched, to the mixture. Add to each layer of fruit as it is ]3ut in, an equal weight of roughly crushed cane loaf sugar, arid stir it well up from the bottom each time you make an addition, being careful not to break the fruit in the process, and keeping it closely covered down with a moistened bladder. A pint of spirit (for rum, brandy, whiskey, &c., may aU be used as you choose), is sufficient for six pounds of fruit, with a pound of the crushed cane loaf sugar for each pound of fruit. The great secret of this preserve is to have perfectly sound, ripe fruit, chosen when at their best, any the least mouldy, wet, or crushed, being rigorously excluded ; the sugar must be pure cane sugar, no other will do, for the fruit is raw, remember ; and lastly, the spirit used must be sound and good of its sort.