These creams are not so difficult to make, as it
may seem at first; and for caterers and hotels
where several kinds of creams and ices are always
kept on hand, these combinations are easily made
and often constitute <i. saving, because small
quantities of left-over creams and ices may be
combined in this manner and used with profit.
Some of the combination creams which contain
liquors, or additions of biscuits, macaroons and
fruits, may be served as a frozen pudding, with
a suitable sauce.
847.— NEAPOLITAN ICE CREAM.
Fill brick mold in three layers — Vanilla Ice
Cream, Pistachio Ice Cream and Strawberry Ice
Cream; or, use an ice between two layers of
different colored ice creams. Seal the molds
with a little butter and bury in ice and salt, the
regular freezing mixture, for about three hours.
See instructions No. 703 about molding and un-
molding.
848.— SARATOGA ICE CREAM.
Place in the bottom of a brick mold a layer of
Bisque Ice Cream; place on the cream one layer
lady fingers soaked in cordial of caraway; on top
of the fingers place some sliced marron glaces
(candied chestnuts) , and some walnuts; on top of
the nuts, for a centre layer, take Orange Water
Ice, colored pink. Place a layer of sliced nuts on
the Orange Ice; ladyfingers again, and finish with
Bisque Ice Cream. Pack in ice and salt, and
freeze as usual.
849.— NESSELRODE ICE CREAM.
Take Chestnut or Nut Ice Cream, mix with
some sweetened whipped cream, and with a
macedoine of fruit, consisting of raisins, seeded
PAUL RICHARDS' BOOK OF BREADS, CAXBS, PASTRIES, ICES AND SWEETMEATS. 95
soaked in kirschwasser. For the centre, mix New
York Ice Cream with a macedoine of candied
fruit; finish top with fingers and cream.
This cream, which is also served as a frozen
pudding, is generally served in a border of whip-
ped cream.
858.— PORTO RICO ICE CREAM.
For bottom and top layers, take the white
Vanilla Ice Cream No. 714; or the Vanilla Glao£
No. 826. For the centre, take Chocolate Sherbet
No. 768, or Chocolate Ice Cream.
859.— MARCIPAN ICE CREAM.
Prepare the Marcipan Paste No. 90, or the
French Macaroon Paste No. 364. Make it rather
firm, and flavor with kirschwasser or rum.
Divide in three parts; color one part pink, one
part green, and leave one part plain. Roll the
paste in round even strips, the length of the
mold. For the bottom layer take Almond or Nut
Ice Cream; on top of this cream place a layer of
ladyfingers, soaked in maraschino, colored pink;
then another layer of the same ice cream.
In this cream put the tliree strips of marcipan,
and press lightly in the cream to form the centre.
Cover with more cream, ladyfingers, and finish
with cream.
860.— DIPLOMATIC ICE CREAM.
In the bottom of the mold place one layer of
Vanilla Ice Cream, and cover with ladyfinger or
strips of thin sponge cake soaked in rum; sprinkle
thickly with a macedoine of fruit; ice cream on
top of the fruit. Make one or two more layers
like this, finish the top layer with ice cream, and
freeze as usual.
This cream may be served as a frozen pudding,
with sauce mousseline.
861,— MANHATTAN ICE CREAM.
For top and bottom layers use the French
Vanilla Ice Cream; for the centre, take a frozen
compote of peaches, strongly flavored with kirsch-
wasser; or a rich Peach Ice, with plenty of fruit
and colored a light pink.
The ice may be used also in two layers, making
top and bottom, and centre layer of cream.
862.— NUT SURPRISE ICE CREAM,
NEAPOLITAN.
This is a fancy blending, in four layers, — ^New
York Vanilla Ice Cream with chopped almonds.
Strawberry Ice Cream with English walnnts,
Lemon Water Ice with pecans, and Pistachio Ice
Cream with chopped pistachio nuts.
863 — GEORGIA ICE CREAM.
MELON ICE CREAM.
Take a melon form; line the sides with a thin
layer of Pistachio Ice Cream, follow with a layer
and cut in two; apricots, cherries and citron, cut
in dice and soaked in maraschino syrup.
Page 112
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These creams are not so difficult to make, as it may seem at first; and for caterers and hotels where several kinds of creams and ices are always kept on hand, these combinations are easily made and often constitute a saving, because small quantities of left-over creams and ices may be combined in this manner and used with profit.
Some of the combination creams which contain liquors, or additions of biscuits, macaroons and fruits, may be served as a frozen pudding, with a suitable sauce.
847.— NEAPOLITAN ICE CREAM. Fill brick mold in three layers — Vanilla Ice Cream, Pistachio Ice Cream and Strawberry Ice Cream; or, use an ice between two layers of different colored ice creams. Seal the molds with a little butter and bury in ice and salt, the regular freezing mixture, for about three hours. See instructions No. 703 about molding and unmolding.
848.— SARATOGA ICE CREAM. Place in the bottom of a brick mold a layer of Bisque Ice Cream; place on the cream one layer lady fingers soaked in cordial of caraway; on top of the fingers place some sliced marron glaces (candied chestnuts) , and some walnuts; on top of the nuts, for a centre layer, take Orange Water Ice, colored pink. Place a layer of sliced nuts on the Orange Ice; ladyfingers again, and finish with Bisque Ice Cream. Pack in ice and salt, and freeze as usual.
849.— NESSELRODE ICE CREAM. Take Chestnut or Nut Ice Cream, mix with some sweetened whipped cream, and with a macedoine of fruit, consisting of raisins, seeded
soaked in kirschwasser. For the centre, mix New York Ice Cream with a macedoine of candied fruit; finish top with fingers and cream.
This cream, which is also served as a frozen pudding, is generally served in a border of whipped cream.
858.— PORTO RICO ICE CREAM. For bottom and top layers, take the white Vanilla Ice Cream No. 714; or the Vanilla Glacé No. 826. For the centre, take Chocolate Sherbet No. 768, or Chocolate Ice Cream.
859.— MARCIPAN ICE CREAM.
Prepare the Marcipan Paste No. 90, or the French Macaroon Paste No. 364. Make it rather firm, and flavor with kirschwasser or rum. Divide in three parts; color one part pink, one part green, and leave one part plain. Roll the paste in round even strips, the length of the mold. For the bottom layer take Almond or Nut Ice Cream; on top of this cream place a layer of ladyfingers, soaked in maraschino, colored pink; then another layer of the same ice cream.
In this cream put the three strips of marcipan, and press lightly in the cream to form the centre. Cover with more cream, ladyfingers, and finish with cream.
860.— DIPLOMATIC ICE CREAM.
In the bottom of the mold place one layer of Vanilla Ice Cream, and cover with ladyfinger or strips of thin sponge cake soaked in rum; sprinkle thickly with a macedoine of fruit; ice cream on top of the fruit. Make one or two more layers like this, finish the top layer with ice cream, and freeze as usual.
This cream may be served as a frozen pudding, with sauce mousseline.
861,— MANHATTAN ICE CREAM.
For top and bottom layers use the French Vanilla Ice Cream; for the centre, take a frozen compote of peaches, strongly flavored with kirschwasser; or a rich Peach Ice, with plenty of fruit and colored a light pink.
The ice may be used also in two layers, making top and bottom, and centre layer of cream.
862.— NUT SURPRISE ICE CREAM, NEAPOLITAN. This is a fancy blending, in four layers, — New York Vanilla Ice Cream with chopped almonds. Strawberry Ice Cream with English walnuts, Lemon Water Ice with pecans, and Pistachio Ice Cream with chopped pistachio nuts.
863.— GEORGIA ICE CREAM. MELON ICE CREAM. Take a melon form; line the sides with a thin layer of Pistachio Ice Cream, follow with a layer
and cut in two; apricots, cherries and citron, cut in dice and soaked in maraschino syrup.