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

871.— BOMB A LA MARTIN. Line a bomb mold with Chocolate Ice Cream; fill the centre with a Vanilla Glacé, mixed with chopped nuts and crushed macaroons soaked in kirschwasser. Serve with a cold chocolate sauce, which should be very thick, to mask the cream. 872.— MARCELLINA ICE CREAM. Make top and bottom layers of a white Vanilla Ice Cream. For the centre, take Caramel Ice Cream No. 722, mix with plenty of chopped walnuts. Serve in slices, with a thick maple syrup sauce. 873.— TUTTI FRUTTI ICE CREAM. Add to one gallon of frozen French Ice Cream one quart of mixed fruit cut in dices and macerated in liquor syrup; or prepare the Fruit Salad No. 749, and arrange in the brick mold in layers of ice cream and fruit salad. Repack in ice and salt, and serve in slices. 874.— ICE CREAM TART. From the Meringue Paste No. 94 prepare a case in the following manner: Take a flat even baking pan, rub slightly with butter and dust with flour. The meringue may also be dressed on paper. Make a bottom of about eight inches in diameter; also two rings eight inches wide; also the top, which should be dressed like the top of a meringue pie, but open in lattice fashion. Let the meringue dry in a slow heat. When perfectly dry and crisp, put the bottom on a plate, fasten the two rings on the bottom with fruit jam or royal icing, fill the centre with a suitable frozen ice cream or glacé. On top of the cream put a thin layer of Fruit Ice and put on the top cover. Place the tart in the ice cave till required. Small individual tart cases may be made in the same manner; or the tart may be served without the meringue cover, decorating the top with fancy macaroons and whipped cream; or a decoration of jelly and royal icing may be piped on, as you prefer. 875.— PEACH A LA MELBA. Take a ripe fresh peach, remove the stone; or take preserved or a brandy peach; cover it with Vanilla Ice Cream in form of a steeple, pour around the base a strawberry syrup sauce and serve. 876.— MERINGUE PANACHÉE or MERINGUE GLACÉ. Prepare meringues in egg-shapes (see No. 381); fill with ice cream and put together. They may be tied with a ribbon, or set in a nest of spun sugar, or served in a border of whipped cream. Creams of two colors may be served, or one fruit ice and one cream in the same shells, and are then termed Meringue Panachées. 877.— ICE CREAM SUGGESTIONS FOR HOLIDAYS AND SPECIAL OCCASIONS. Many other combinations of frozen creams and ices may be devised to suit occasions. For Afternoon Receptions, Ladies' Luncheons, etc., etc., any of the Glacé Creams may be served in fancy paper cases. Mousses, or creams and ices are also served together in sherbet or claret glasses. For St. Valentine's Day the glacis may be served in heart-shaped cases, or the creams may be frozen in heart-shaped forma. For Washington's Birthday, hatchet-shaped cases may be used, decorated with candied cherries and angelica stems and leaves. Threecornered hats may be made from wafer mixtures, and filled with cream. The Washington Cup No. 754 may also be served. For St. Patrick's Day, Pistachio Ice Cream frozen in harp shapes is very appropriate. Also Irish potatoes frozen in molds the shape and size of potatoes; outside, Chocolate or Caramel Ice Cream; centre. Vanilla Ice Cream with a couple of maraschino cherries, and served with a cream sauce. Potatoes may also be made from Marcipan Paste. The Cup Lipton may also be served, see No. 752. For Easter, the creams may be frozen in egg-shaped forms in various colors; or the meringue shells filled with frozen creams and ices. For the Fourth of July, the American Punch No. 785, or the American Cup No. 751.