the sliced fruit in a strong maraschino syrup, sugar and one pint of cream, and stir on the fire; Prepare the Macaroon Mousse lake brick or set the basin in boiling water and stir till it molds or cases, place one layer ot -fie mousse in thickens. Take off, strain and beat on ice till the bottom of the mold, level and a Jo one layer perfectly cold; flavor vanilla, and mix with one of the sliced peaches mixed wiiti 1 tew maraschino pint of whipped cream. Fill the mixture into cherries, and bmsb with an'.ihei layet of the paper cases. Fill about three-qnarters full and mousse. Freeze and cut in -■■.i:e:s or serve set in the ice cave to freeze. When sufficiently whole in the cases. Decorate t'»' '-- (•"■■ an witb frozen, fill the remaining space in the case witha a border of whipped cream pink-colcred Maiaschino Ice, or any other froit 94 PAUL RICHARD S BOOK OV BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Tee; or use a Chocolate or Coffee Ice for a com- bination. Return the case to the ice cave till ready to serve, A more simple way of making the Biscuit Glac6 is to take one pint of rich French or New York Ice Cream; flavor to suit, and mix with one pint of whipped cream✪ Biscuit Glacis; fill into cases and pro- ceed as given above. 840.— BISCUIT SOUFFLE GLACfi. IMITATION SOUFFLE. To imitate the baked Souffles, a rim of stout paper is fastened one inch high around the case, to permit the filling above the case. The biscuit preparation is filled in and frozen in the ice cave. On the top of the Souffle are sifted some finely- crushed and browned almond macaroons. Before serving, remove the paper band, and it will have the appearance of having risen from the case, like a baked Souffle. 841.— ITALIAN SOUFFLE GLACfi. I quart double cream, i lb. sugar, % pint water, 10 whites of eggs✪ Italian Souffle Glace. Beat the double cream to a froth and drain on ice. Boil the sugar and water to a syrup and add to the beaten whites, to make an Italian Meringue. Beat cold and mix with the whipped cream. Flavor and color to suit, and fill into cases like the Biscuits Glaces. Like the mousses, this mixture may be made into all the former Glacis. 842.— TORTONI GLACfe. Prepare the Biscuit Glace or the Italian Glac^; flavor vanilla, and incorporate two ounces of crushed macaroons soaked in maraschino, and two ounces of browned and crushed almonds✪ Tortoni Glace. Freeze in cases, and decorate with whipped cream and candied cherries and angelica. 843.— FRASCATI GLACfi. Fill the cases in three layers: bottom layer, Vanilla Cream or Vanilla Glac^; centre, Italian Souffle No. 841, flavored with kirschwasser and mixed with a macedoine of fruit; and top layer, Vanilla Glac6 No. 826. Freeze as usual, and decorate with whipped cream. 844.— CHARLOTTE GLACfe. PANACHfi. Prepare Charlotte mixture No. 600; or use the Biscuit Glac6 mixture No. 839. Line a melon mold, or the the small Charlotte molds, with a sponge cake lining; fill with the mixture, and freeze. The large molds are fitted with covers; seal them and bury in ice and salt for three hours. The small molds are frozen in the ice cave. When frozen, shortly before serving, turn from the molds, ice with fondant icing and decorate with French fruit. Return to the freezing-box till required. 84s.— COFFEE PARFAIT. PARFAIT AU CAFfi. Prepare the Coffee Mousse No. 829. Flavor ■with kirschwasser. Fill into high-stem glasses, and set in the ice cave to freeze. Before serving, finish the top with sweetened whipped cream. On short notice, take Coffee Ice Cream, flavor with kirschwasser; or, take Vanilla Ice Cream, flavor with extract of coffee and kirschwasser, finish the top with whipped cream, and serve. 846.-ICE CREAM COMBINATIONS. Ice Creams are made more attractive when served in layers, Neapolitan style; that is, in com- bination with other creams or ices, and frozen again in brick, melon or bomb shapes.

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the sliced fruit in a strong maraschino syrup, sugar and one pint of cream, and stir on the fire; Prepare the Macaroon Mousse lake brick or set the basin in boiling water and stir till it molds or cases, place one layer ot -fie mousse in thickens. Take off, strain and beat on ice till the bottom of the mold, level and a Jo one layer perfectly cold; flavor vanilla, and mix with one of the sliced peaches mixed wiiti 1 tew maraschino pint of whipped cream. Fill the mixture into cherries, and bmsb with an'.ihei layet of the paper cases. Fill about three-qnarters full and mousse. Freeze and cut in -■■.i:e:s or serve set in the ice cave to freeze. When sufficiently whole in the cases. Decorate t'»' '-- (•"■■ an witb frozen, fill the remaining space in the case witha a border of whipped cream pink-colcred Maiaschino Ice, or any other froit 94 PAUL RICHARD S BOOK OV BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Tee; or use a Chocolate or Coffee Ice for a com- bination. Return the case to the ice cave till ready to serve, A more simple way of making the Biscuit Glac6 is to take one pint of rich French or New York Ice Cream; flavor to suit, and mix with one pint of whipped cream; fill into cases and pro- ceed as given above. 840.— BISCUIT SOUFFLE GLACfi. IMITATION SOUFFLE. To imitate the baked Souffles, a rim of stout paper is fastened one inch high around the case, to permit the filling above the case. The biscuit preparation is filled in and frozen in the ice cave. On the top of the Souffle are sifted some finely- crushed and browned almond macaroons. Before serving, remove the paper band, and it will have the appearance of having risen from the case, like a baked Souffle. 841.— ITALIAN SOUFFLE GLACfi. I quart double cream, i lb. sugar, % pint water, 10 whites of eggs. Beat the double cream to a froth and drain on ice. Boil the sugar and water to a syrup and add to the beaten whites, to make an Italian Meringue. Beat cold and mix with the whipped cream. Flavor and color to suit, and fill into cases like the Biscuits Glaces. Like the mousses, this mixture may be made into all the former Glacis. 842.— TORTONI GLACfe. Prepare the Biscuit Glace or the Italian Glac^; flavor vanilla, and incorporate two ounces of crushed macaroons soaked in maraschino, and two ounces of browned and crushed almonds. Freeze in cases, and decorate with whipped cream and candied cherries and angelica. 843.— FRASCATI GLACfi. Fill the cases in three layers: bottom layer, Vanilla Cream or Vanilla Glac^; centre, Italian Souffle No. 841, flavored with kirschwasser and mixed with a macedoine of fruit; and top layer, Vanilla Glac6 No. 826. Freeze as usual, and decorate with whipped cream. 844.— CHARLOTTE GLACfe. PANACHfi. Prepare Charlotte mixture No. 600; or use the Biscuit Glac6 mixture No. 839. Line a melon mold, or the the small Charlotte molds, with a sponge cake lining; fill with the mixture, and freeze. The large molds are fitted with covers; seal them and bury in ice and salt for three hours. The small molds are frozen in the ice cave. When frozen, shortly before serving, turn from the molds, ice with fondant icing and decorate with French fruit. Return to the freezing-box till required. 84s.— COFFEE PARFAIT. PARFAIT AU CAFfi. Prepare the Coffee Mousse No. 829. Flavor ■with kirschwasser. Fill into high-stem glasses, and set in the ice cave to freeze. Before serving, finish the top with sweetened whipped cream. On short notice, take Coffee Ice Cream, flavor with kirschwasser; or, take Vanilla Ice Cream, flavor with extract of coffee and kirschwasser, finish the top with whipped cream, and serve. 846.-ICE CREAM COMBINATIONS. Ice Creams are made more attractive when served in layers, Neapolitan style; that is, in com- bination with other creams or ices, and frozen again in brick, melon or bomb shapes.

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