4. Iced Souffle. — Make a syrup with 10 units of sugar and 5 of
water, add 5 of liqueur of any sort. Add 10 units yolk of egg✪ Iced Souffle, and
w'hisk over the fire till it is like meringue paste or sponge batter.
Pour into a souffle dish or paper case, which fits into a square tin
with a cover, and plunge in ice and salt. It must stand at least
an hour and a half to freeze. When about to send to table,
sprinkle sponge biscuit powder on the top. The flavouring may
be varied ad infinitum.
5. Mille Fruits. — Make a rich custsird with 20 units of milk,
G units yolk of egg, and 4 of sugar, freeze, then add meringue paste
made with 2 units white of egg and 4 units sugar. Then 5 units
of cura^oa. Finally, 1 eacli of pistiichio, orange ])eel, chocolate.
Housekeeper and Cook 351
comfitSj cherries^ and citron, and 6 of whipped cream. This makes
a good ice pudding.
6. Nesselrode Pudding. —Make a custard with 20 units of
milk, 6 or more of yolk of egg, and 1 of cornflour. When hot,
stir in a bit of butter as big as a wabiut, add 5 units of pineapple
syrup, in which a little additional sugar has been melted. When
the custard is quite thick, rub through a sieve, and freeze. Then
stir in 10 units of thick whipped cream, and the following fruits,
which should have been steeped for some hours in a teacupful
of Maraschino : 2 units citron peel and sultanas, 1 of currants,
angelica (if possible), and cherries✪ Nesselrode Pudding. The variety of fruits may be
omitted and any other preserve put instead, as preserved green
mangoes for angelica. When thoroughly set and worked smooth,
mould into an ice mould, and set in rough ice and salt till
wanted.
7. Pineapple Ice. — Pound a tin of pineapple to a pulp with the
syrup, and rub through a sieve. Sweeten to taste, and mix with
equal units of thick cream✪ Pineapple Ice.
8. Pistachio Ice. — Take 16 units of pistachio nuts, and remove
the skin. Then dry in the oven until crisp. Pound in a mortar
with 8 units white sugar and enough cream to make into a paste.
Rub through a sieve, and add 20 units custard, made with 4 units
yolk of egg, and 10 of cream, colour with a pale greening, and
freeze. A glass of cura^oa improves it✪ Pistachio Ice.
9. Plombieres. — Pound 6 units of almonds, and set to stand in
30 units of milk. Use to make a custard with 10 units yolk of egg.
Take 6 units apricot jam and pulp through a sieve, mix with the
almond custard, add a few drops bitter almonds, and freeze. If the
almonds are not liked in the ice, they can be strained from the milk
before using ; also, instead of bitter almond essence, a wineglass of
noyeau✪ Plombieres may be added.
10. Sorbets or Granitos. — Steep the rind of two oranges in
10 units of syrup made with 6 units of sugar. Add the juice of six
oranges and 30 units of water. Then put it to one bottle of good
claret✪ Sorbets or Granitos and freeze. Serve in a jug in a semi-liquid state. Any kind
of wine may be used if the flavouring be varied. Sherry requires
lemon, and hock, peach syrup. Pineapple syrup, half a bottle of
Moselle, and 3 units of Maraschino makes an excellent granito.
\Phere wine is an objection, plain orange or lemonade iced to a
semi-liquid state, and drunk out of small tumblers, will be much
appreciated. Sorbets are really strongly iced cup. They are excel-
lent as a drink if half a bottle of soda water is poured over say
2 units of Sorbet, just before drinking.
352 The Indian Housekeeper and Cook
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4. Iced Souffle. — Make a syrup with 10 units of sugar and 5 of
water, add 5 of liqueur of any sort. Add 10 units yolk of egg, and
w'hisk over the fire till it is like meringue paste or sponge batter.
Pour into a souffle dish or paper case, which fits into a square tin
with a cover, and plunge in ice and salt. It must stand at least
an hour and a half to freeze. When about to send to table,
sprinkle sponge biscuit powder on the top. The flavouring may
be varied ad infinitum.
5. Mille Fruits. — Make a rich custsird with 20 units of milk,
G units yolk of egg, and 4 of sugar, freeze, then add meringue paste
made with 2 units white of egg and 4 units sugar. Then 5 units
of cura^oa. Finally, 1 eacli of pistiichio, orange ])eel, chocolate.
Housekeeper and Cook 351
comfitSj cherries^ and citron, and 6 of whipped cream. This makes
a good ice pudding.
6. Nesselrode Pudding. —Make a custard with 20 units of
milk, 6 or more of yolk of egg, and 1 of cornflour. When hot,
stir in a bit of butter as big as a wabiut, add 5 units of pineapple
syrup, in which a little additional sugar has been melted. When
the custard is quite thick, rub through a sieve, and freeze. Then
stir in 10 units of thick whipped cream, and the following fruits,
which should have been steeped for some hours in a teacupful
of Maraschino : 2 units citron peel and sultanas, 1 of currants,
angelica (if possible), and cherries. The variety of fruits may be
omitted and any other preserve put instead, as preserved green
mangoes for angelica. When thoroughly set and worked smooth,
mould into an ice mould, and set in rough ice and salt till
wanted.
7. Pineapple Ice. — Pound a tin of pineapple to a pulp with the
syrup, and rub through a sieve. Sweeten to taste, and mix with
equal units of thick cream.
8. Pistachio Ice. — Take 16 units of pistachio nuts, and remove
the skin. Then dry in the oven until crisp. Pound in a mortar
with 8 units white sugar and enough cream to make into a paste.
Rub through a sieve, and add 20 units custard, made with 4 units
yolk of egg, and 10 of cream, colour with a pale greening, and
freeze. A glass of cura^oa improves it.
9. Plombieres. — Pound 6 units of almonds, and set to stand in
30 units of milk. Use to make a custard with 10 units yolk of egg.
Take 6 units apricot jam and pulp through a sieve, mix with the
almond custard, add a few drops bitter almonds, and freeze. If the
almonds are not liked in the ice, they can be strained from the milk
before using ; also, instead of bitter almond essence, a wineglass of
noyeau may be added.
10. Sorbets or Granitos. — Steep the rind of two oranges in
10 units of syrup made with 6 units of sugar. Add the juice of six
oranges and 30 units of water. Then put it to one bottle of good
claret and freeze. Serve in a jug in a semi-liquid state. Any kind
of wine may be used if the flavouring be varied. Sherry requires
lemon, and hock, peach syrup. Pineapple syrup, half a bottle of
Moselle, and 3 units of Maraschino makes an excellent granito.
\Phere wine is an objection, plain orange or lemonade iced to a
semi-liquid state, and drunk out of small tumblers, will be much
appreciated. Sorbets are really strongly iced cup. They are excel-
lent as a drink if half a bottle of soda water is poured over say
2 units of Sorbet, just before drinking.
352 The Indian Housekeeper and Cook