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

751.— AMERICAN CUP. Cover the bottom of the glass with a layer of Orange Ice, or Pineapple Ice, and half fill with a macedoine of fruit flavored with some good rum or arrac; cover with another thin layer of the same ice, and finish the top with sweetened whip- PAUL RICHARDS' BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 87 ped cream, slightly flavored vanilla. Insert a tiny ice and salt and frozen to a mush without turning: American flag in the centre and serve. using the spatula to loosen it from the sides. The , ,„™„„ «..„ Granito is served in glasses like the Sherbets. 732.— LIPTON CUP. ^ CUP LIPTON. 757.— LEMON SHERBET. Cover the bottom with a layer of Lemon Ice; 4 lbs. sugar, 5 quarts of water, 12 lemons. fiU half with a macedoine of fresh fruit, if it can Make sugar and water into a syrup, let infuse be had; flavor with kirschwasser. Put on top of ^jjji the grated rind of six lemons, add the juice the fruit a layer of Pistachio Ice Cream of a „£ gji anj strain. Add from four to Ave beaten delicate green color. Cut out four heart-shaped whites of eggs: or, add one-half ounce of soaked leaves from angelica, also a stem; arrange leaves gelatin in place of the whites, to the syrup while and stem to represent a shamrock on top of the warm. Freeze as usual, cream, and serve. 738.— ORANGE SHERBET. 733.— ST. JACQUES CUP. ,, . . «: . o 1 '■'-'■''* 4 lbs. sugar, 5 quarts water, 6 to 8 lemons, Cover bottom of the glass with Maraschino Ice; ^^ oranges, 5 whites of eggs. half fill with the fruit salad mixture flavored with i ,. t 01. >. . xt „ ., ., , , ,. J . Prepare same as for the Lemon Sherbet No. 757; cognac; finish with another layer of ice; decorate , ^. J^ ... . j • j z .1. . . „ , , . J let infuse with the grated nnd of three oranges; with French fruit and serve. jj ^v i.-i r j i 1 add the whites of eggs, and freeze as usual. 734.— WASHINGTON CUP. Many of the other fruit sherbets may be pre- Cover bottom with Orange Ice; fill the centre pared like the ices, using one more quart of with a macedoine of bananas, oranges, pineapple water and four beaten whites of eggs for each and cherries. Flavor with brandy. Finish the gallon before freezing, top with Vanilla Ice Cream. Dec°rate wi& a yjg.-APPLE SHERBET, bunch of cherries. Use either the fresh fruit, or '""^ candied cherries with stems and leaves of angelica. ^ S^^lo" ^^'^r. 3}i lbs. sugar. 8 lemons. I doz. large tart cooking apples. 75S-— LOUISIANA CUP. pgei^ core and cut the apples in pieces, drop in Prepare a macedoine of French fruits, add gold water to keep them white. Set the gallon of some blanched and browned almonds chopped water to boil. When boiling, drop in the apples fine, and some walnuts cut in small pieces. Let gmd add one stick of cinnamon. As soon as the macerate well in a syrup flavored strongly with apples are soft, take off the fire; add the sugar, cognac. Serve between two layers of Pineapple the grated rind of half a lemon, and the juice of Ice, and decorate with a star of cherries and the eight lemons. Cool, strain, add four beaten angelica. whites of eggs and freeze. A variety of cups may be made by using fresh fruit ices in combination with frozen creams or 760.— PEAR SHERBET, whipped cream, with or without liquors. These Prepare same as the Apple Sherbet No. 759. creams and ices can be made richer and of a mora Flavor with a few whole cloves in place of cin- delicate flavor, if served in glasses than if they namon. are frozen hard, like the molded creams. The soft canned Bartlett pears make a very nice sherbet. 756.— SHERBETS. GRANITOS. 761.— MINT SHERBET. Fruit Ices made light by the addition of whites Prepare the Lemon Sherbet No. 757. Add to of eggs or gelatin are called SHERBETS. *« ^°^ ^yrup a handful of crushed mint leaves.

AI-modernized reading of the original text

751.— AMERICAN CUP. Cover the bottom of the glass with a layer of Orange Ice, or Pineapple Ice, and half fill with a macedoine of fruit flavored with some good rum or arrac; cover with another thin layer of the same ice, and finish the top with sweetened whwhipped cream, slightly flavored with vanilla. Insert a tiny American flag in the centre and serve. 756.— SHERBETS. GRANITOS. Fruit Ices made light by the addition of whites of eggs or gelatin are called SHERBETS. The Sherbets should be of a lighter texture than the ices, and it is preferable to use a lighter syrup; that is, more water or less sugar. About two ounces less of sugar for each quart of water, and one white of egg beaten light, makes a perfect Sherbet from all the Fruit Ices given in former chapter. GRANITOS are Sherbets frozen without much stirring. This process makes them more granular and icy. They are better if made without the use of syrup. The sugar is dissolved in the cold water and mixed with fruit and juices, packed in: American flag in the centre and serve. using the spatula to loosen it from the sides. The , ,„™„„ «..„ Granito is served in glasses like the Sherbets. 732.— LIPTON CUP. ^ CUP LIPTON. 757.— LEMON SHERBET. Cover the bottom with a layer of Lemon Ice; 4 lbs. sugar, 5 quarts of water, 12 lemons. fiU half with a macedoine of fresh fruit, if it can Make sugar and water into a syrup, let infuse be had; flavor with kirschwasser. Put on top of ^jjji the grated rind of six lemons, add the juice the fruit a layer of Pistachio Ice Cream of a „£ gji anj strain. Add from four to Ave beaten delicate green color. Cut out four heart-shaped whites of eggs: or, add one-half ounce of soaked leaves from angelica, also a stem; arrange leaves gelatin in place of the whites, to the syrup while and stem to represent a shamrock on top of the warm. Freeze as usual, cream, and serve. 738.— ORANGE SHERBET. 733.— ST. JACQUES CUP. ,, . . «: . o 1 '■'-'■''* 4 lbs. sugar, 5 quarts water, 6 to 8 lemons, Cover bottom of the glass with Maraschino Ice; ^^ oranges, 5 whites of eggs. half fill with the fruit salad mixture flavored with i ,. t 01. >. . xt „ ., ., , , ,. J . Prepare same as for the Lemon Sherbet No. 757; cognac; finish with another layer of ice; decorate , ^. J^ ... . j • j z .1. . . „ , , . J let infuse with the grated nnd of three oranges; with French fruit and serve. jj ^v i.-i r j i 1 add the whites of eggs, and freeze as usual. 734.— WASHINGTON CUP. Many of the other fruit sherbets may be pre- Cover bottom with Orange Ice; fill the centre pared like the ices, using one more quart of with a macedoine of bananas, oranges, pineapple water and four beaten whites of eggs for each and cherries. Flavor with brandy. Finish the gallon before freezing, top with Vanilla Ice Cream. Dec°rate wi& a yjg.-APPLE SHERBET, bunch of cherries. Use either the fresh fruit, or '""^ candied cherries with stems and leaves of angelica. ^ S^^lo" ^^'^r. 3}i lbs. sugar. 8 lemons. I doz. large tart cooking apples. 75S-— LOUISIANA CUP. pgei^ core and cut the apples in pieces, drop in Prepare a macedoine of French fruits, add gold water to keep them white. Set the gallon of some blanched and browned almonds chopped water to boil. When boiling, drop in the apples fine, and some walnuts cut in small pieces. Let gmd add one stick of cinnamon. As soon as the macerate well in a syrup flavored strongly with apples are soft, take off the fire; add the sugar, cognac. Serve between two layers of Pineapple the grated rind of half a lemon, and the juice of Ice, and decorate with a star of cherries and the eight lemons. Cool, strain, add four beaten angelica. whites of eggs and freeze. A variety of cups may be made by using fresh fruit ices in combination with frozen creams or 760.— PEAR SHERBET, whipped cream, with or without liquors. These Prepare same as the Apple Sherbet No. 759. creams and ices can be made richer and of a mora Flavor with a few whole cloves in place of cindelicate flavor, if served in glasses than if they namon. are frozen hard, like the molded creams. The soft canned Bartlett pears make a very nice sherbet. 756.— SHERBETS. GRANITOS. 761.— MINT SHERBET. Fruit Ices made light by the addition of whites Prepare the Lemon Sherbet No. 757. Add to of eggs or gelatin are called SHERBETS. *« ^°^ ^yrup a handful of crushed mint leaves.