Dulmacia —fib. sugar dissolved in a pint of milk, five glasses of curacao, and juice of two lemons, one quart of cream. Edouard VII. — Chocolate cream ice and crystallised cherries. Egyptienne — Tangerines and curacao ice. Electra — Pralines ice lining, mousse of chestnut and maraschino inside. Espagnole —Pralines and coffee ice. Esperance — Mandarine ice lining, cherry ice inside, pistachios over. Excellente — Pear ice lining, coffee ice inside. Excelsior — Orange cream and rum ice. Falstaff — Lemon and apricot ice. Fanclion — Pralines ice lining, coffee and kirsch mousse inside. Favorite— Vanilla ice, pineapple ice, strawberry ice. Fedora I. — Peach and noyau ice. Fedora II. — Orange ice lining, pralines ice inside. Figaro — Strawberry ice with kirsch, crystallised cherries round. 462 The New Practical Coolcery Guide. Florentine — Raspberry ice and pralines. Formosa — Strawberry cream ice and strawberry sorbet. Francillon — Coffee cream ice and fine champagne (old cognac). Franco-Busse — Kiimmel ice lining, pineapple mousse inside. Frou-frou — Caramel cream ice, orange mousse, and vanilla ice. Gaston — i|rlb. powdered macaroons, half a pint of of sherry, lib. sugar dissolved in one quart of cream ; when cold, add a quart of cream. Genevieve — Apricot ice lining, coffee mousse inside. Georgette — Pineapple and cream, pralines ice. Germaine — Vanilla ice lining, pear mousse and dice inside. Gismonda — Pralines ice lining, white currant and anisette ice inside. Havanaise — Coffee ice, vanilla ice, caramel cream ice. Hr Ven e — Small cream ice bombe or cases, crystallised violets over, served with hot chocolate sauce. Helyett — Raspberry ice lining, vanilla ice inside. Hilda — Pistachios and aveline cream ices. Hiram — Small fancy raspberry cream bombes and creme noyeau. Hollandaise — Vanilla ice lining, curacao mousse inside. Hortensia — Lemon ice and strawberry cream ice. Isabella — Cherry ice, red currant mousse. Isabelle — l|lb. of sugar dissolved in three pints of milk ; when cold, add two quarts of cream, Glaces (Ices). 463 half a pint of maraschino, Hlb. of chopped cherries, apricots, and peaches. Italienne — Lemon ice and tutti-frutti ice. Jaffa — Orange and pralines ice. Jamaique — Vanilla ice, lemon sorbet, and rum. Japonnaise — Peach ice and tea mousse. Jeanne d’ Arc — Pear ice, kirsch mousse, cherries and pears decoration. Jeannette — Pralines and curacao ice. i Josephine — Coffee cream ice, pistachios cream ice. Leperdib — Coffee cream ice with dice of dried Gfenoise pralines. Le Prophete — Strawberry ice, pineapple sorbet. Liverpool — Vanilla ice, cherry brandy mousse with bran died cherries. Madeleine — Vanilla ice and almond milk and flavour y kirsch mousse with crystallised fruit. Maltaise — Tangerines ice, vanilla ice with kirsch. Marechale — Strawberry ice, pistachios cream ice,, vanilla ice, and orange ice in layers in bombe mould. Marie Brissard — Coflee cream ice lining, vanilla and anisette inside. Marie Louise — Raspberry ice lining, vanilla cream inside. Marie Stuart — Vanilla ice lining, anisette mousse mside. Marie Therese — Chocolate ice, vanilla ice, pineapple ice. Margot — Mandarines and green chartreuse mousse, pistachios over. Marguerite — Lemon and kirsch ice, maraschino mousse. 464? The New Practical Cookery Guide. Marquise — Half strawberry ice, half lemon ice. Marquise au Champagne — Lemon and pineapple sorbet with champagne and dice of pineapple.

AI-modernized reading of the original text

Dulmacia —fib. sugar dissolved in a pint of milk, five glasses of curacao, and juice of two lemons, one quart of cream. Edouard VII. — Chocolate cream ice and crystallised cherries. Egyptienne — Tangerines and curacao ice. Electra — Pralines ice lining, mousse of chestnut and maraschino inside. Espagnole —Pralines and coffee ice. Esperance — Mandarine ice lining, cherry ice inside, pistachios over. Excellente — Pear ice lining, coffee ice inside. Excelsior — Orange cream and rum ice. Falstaff — Lemon and apricot ice. Fanclion — Pralines ice lining, coffee and kirsch mousse inside. Favorite— Vanilla ice, pineapple ice, strawberry ice. Fedora I. — Peach and noyau ice. Fedora II. — Orange ice lining, pralines ice inside. Figaro — Strawberry ice with kirsch, crystallised cherries round. The New Practical Cookery Guide. Florentine — Raspberry ice and pralines. Formosa — Strawberry cream ice and strawberry sorbet. Francillon — Coffee cream ice and fine champagne (old cognac). Franco-Busse — Kiimmel ice lining, pineapple mousse inside. Frou-frou — Caramel cream ice, orange mousse, and vanilla ice. Gaston — i|rlb. powdered macaroons, half a pint of of sherry, lib. sugar dissolved in one quart of cream ; when cold, add a quart of cream. Genevieve — Apricot ice lining, coffee mousse inside. Georgette — Pineapple and cream, pralines ice. Germaine — Vanilla ice lining, pear mousse and dice inside. Gismonda — Pralines ice lining, white currant and anisette ice inside. Havanaise — Coffee ice, vanilla ice, caramel cream ice. Havanese — Small cream ice bombe or cases, crystallised violets over, served with hot chocolate sauce. Helyett — Raspberry ice lining, vanilla ice inside. Hilda — Pistachios and aveline cream ices. Hiram — Small fancy raspberry cream bombes and creme noyeau. Hollandaise — Vanilla ice lining, curacao mousse inside. Hortensia — Lemon ice and strawberry cream ice. Isabella — Cherry ice, red currant mousse. Isabelle — l|lb. of sugar dissolved in three pints of milk ; when cold, add two quarts of cream, Glaces (Ices). half a pint of maraschino, Hlb. of chopped cherries, apricots, and peaches. Italienne — Lemon ice and tutti-frutti ice. Jaffa — Orange and pralines ice. Jamaique — Vanilla ice, lemon sorbet, and rum. Japonnaise — Peach ice and tea mousse. Jeanne d’ Arc — Pear ice, kirsch mousse, cherries and pears decoration. Jeannette — Pralines and curacao ice. Josephine — Coffee cream ice, pistachios cream ice. Lepercli — Coffee cream ice with dice of dried Genevoise pralines. Le Prophete — Strawberry ice, pineapple sorbet. Liverpool — Vanilla ice, cherry brandy mousse with bran died cherries. Madeleine — Vanilla ice and almond milk and flavoured with kirsch mousse with crystallised fruit. Maltaise — Tangerines ice, vanilla ice with kirsch. Maréchale — Strawberry ice, pistachios cream ice,, vanilla ice, and orange ice in layers in bombe mould. Marie Brissard — Coffee cream ice lining, vanilla and anisette inside. Marie Louise — Raspberry ice lining, vanilla cream inside. Marie Stuart — Vanilla ice lining, anisette mousse inside. Marie Therese — Chocolate ice, vanilla ice, pineapple ice. Margot — Mandarines and green chartreuse mousse, pistachios over. Marguerite — Lemon and kirsch ice, maraschino mousse. 464? The New Practical Cookery Guide. Marquise — Half strawberry ice, half lemon ice. Marquise au Champagne — Lemon and pineapple sorbet with champagne and dice of pineapple.

The new practical cookery guide