Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

744.— GRAPE FRUIT ICE. 3 quarts water, 4 lbs. sugar, 12 grape fruits, 4 oranges Prepare a syrup with the water and sugar, let infuse with the grated peel of six grape fruits for one hour. Add the juice of grape fruits and oranges; strain and freeze. 745.— GRAPE FRUIT WITH MARASCHINO ICE. A favorite way to serve the grape fruit is to cut the fruit in halves; with a sharp knife cut out the centre core; fill the cavity with a rich Maraschino Ice or Kirschwasser Punch, and decorate with candied fruit. Another way is to place a spoonful of Lemon Ice in the centre, and cover with a. fruit salad flavored with sherry or rum. Very large oranges or small cantaloupes may be served in the same manner. 745 A.— MARASCHINO ICE. Prepare the Lemon Ice with four pounds of sugar, twelve lemons, and one gallon of water. Before freezing, add four beaten whites of eggs; freeze nice and smooth, and incorporate half a pint of the best maraschino with the spatula; then it is ready to serve. 746.— MELON ICE. CANTALOUP ICE. Both Ices may be made after the same recipe. Scoop the pulp from the melons in spoonfuls, take out the seeds, sweeten with simple syrup and flavor with sherry wine. Mix syrup and pulp well, without crushing. Pack in ice and salt, and freeze without stirring. This will take about three hours or more Serve in glasses. For cantaloups the juice of oranges and brandy may be added in place of the sherry wine, and the Ice may be served in the scooped-out rind of the cantaloups. 747.— FROZEN BANANAS AND ORANGES. Peel the oranges, remove the white skin, pull apart in pieces, take off all the white pith, remove the seeds (or, better, use seedless oranges ). Peel and cut the bananas in short small strips. Cover the fruit with a syrup, which may be flavored with rum or maraschino. Let macerate for a couple of hours. Mix the fruit into a Pineapple or Lemon Ice; pack in ice and salt for one hour, and serve in glasses, or the natural fruit baskets. 748.— MACEDOINE ICES. TUTTI FRUTTI ICES. These Ices are made of fresh fruits in season; also from combinations of fresh and preserved fruits, and of the candied fruits, the French Fruits Glaces. All fruits which are frozen in the Ices have to be soaked in a strong liquor syrup before using; have to macerate; otherwise, the fruit would freeze too nard, and be unfit for use. Take any combination of fruits in contrasting colors, to make a pleasing ei'cct, cut in dice and cover with a syrup flavored with suitable liquors, and let stand for some hours before using. The Macedoine Ices are also served as a frozen fruit salad, Fruit Salad Glac^ as it is termed. The macerated fruit is mixed with a Pineapple, Lemon, Orange or Maraschino Ice and served single, or in combination with other Ices or Creams. 749.— FRUIT SALAD GLACfi. Take oranges, bananas, pineapple, peaches, cherries, strawberries or raspberries, also grapes. Peel the oranges, remove the pith and seeds. Cut grapes in halves and take out the seeds. Large strawberries may be quartered, and the other fruit cut in dice. Macerate the fruit for two hours and mix into a frozen Pineapple Ice, and pack in ice and salt to ripen for one hour. CUPS. 750.— TUTTI FRUITTI ICES IN CUPS. The Macedoine Ices are also served as a cup. The fruit is macerated in a liquor syrup, but not frozen with the Ice. The fruit is served in the cup, on or between a layer of fruit Ice or Cream, as it may be. Although these cups contain liquors, they are not served between the courses like a punch; the cups are served as a dessert, and often take the place of the cold pudding or the ice cream. A larger glass, something like a goblet, is better suited for cups than the ordinary punch glass.