Wash, stone and cut in pieces
^2 cup dates; cut in pieces
3^ cup maraschino cherries; mix and add
}^ cup maraschino syrup
}4 cup preserved figs cut in pieces and
Syrup in which they are preserved. Chill thoroughly
and just before serving add
^ cup blanched almonds, halved and browned in the
oven.
Serve on
Vanilla mousse or ice cream, pages 79 to 92.
This is an especially delicious sundae.
1 1061
ATTRACTIVE METHODS OF SERVING
0 0'
Ice Cream Sandwiches or Shortca\es
An ice cream sandwich or shortcake is made
with a slice of any frozen dessert between
two slices of cake. It is usually served with
a sauce. Nuts can be sprinkled on top.
Raspberry Ice Cream Sandwich — 7^(o. 80
Make
Raspberry Mousse (use raspberries in place of peaches
in Peach Mousse — No. 41, freezing it in small re'
frigerator pan in a layer i inch thick). Cut
Angel cake or any light white cake in slices. Cut the
mousse in slices the same size and place between the
slices of cake. Serve with
Melba Sauce — No. 65.
Vassar Devils or Luxuro Eclair — 7\[o. 81
Serve
Chocolate Mousse — No. 40, between slices of
Chocolate cake or use a large eclair. Cover with
Marshmallow Mint Sauce — No. 63, and with
Chocolate Sauce — No. 60, and sprinkle with
Chopped nuts.
Pineapple Ice Cream Sandwich — ?n[o. 82
Serve
Vanilla Mousse I, II, III, or IV, pages 80 to 86, be'
tween slices of
Yellow cake. Cover with
Crushed pineapple.
1 1071
0'
ATTRACTIVE METHODS OF SERVING
Ba\ed Alas\a
This is a very popular dessert which is con-
sidered difficult to make. Yet with these di'
rections and a General Electric Refrigerator,
anyone should be able to make it.
Ba\ed Alaska — No. 83
Make twice the recipe for
Mousse III — No. 42, but omit the sugar and in its place
add
I cup Peanut Brittle forced through a food chopper or
crushed. Freeze in large refrigerator pan until very
firm. Bake
Sponge cake in a shallow pan and cut in a sheet 7 inches
by II inches. Make a stiff
Meringue — No. 84. Cover a small board with a paper
doily a trifle larger, and lay the sponge cake on the
doily. Remove mousse to sponge cake, cover quickly
and completely with the meringue, spreading it
smoothly or leaving it rough, or decorating with
pastry bag and rose tube, as you please. Place in
broiling oven or in a very hot oven and brown quick'
ly. It will take about two minutes. Remove, doily
and all, from board to serving platter and serve
immediately.
Meringue — J%). 84
Beat
6 egg whites until stiff and add gradually
34 cup powdered sugar and
I teaspoon vanilla.
fios]
0
ATTRACTIVE METHODS OF SERVING
Ice Cream Pies — 7s[o. 8^
Cut
Plain or PufF Paste — No. 99 in circles and bake on the
outside of muffin pans. Cool and when ready to
serve put a layer of
Apple sauce in the bottom of each pastry case. Cover
with a scoop of
Vanilla or Chantilly Mousse — No. 42 or 3,7 and with
a thick
Meringue — No. 84 piled high. Place on a board and
put in broiling oven or in a very hot oven until
meringue is delicately brown. Serve immediately.
Any fresh or canned fruit, crushed and sweetened to
taste can be used in place of the apple sauce, and
any simple mousse in place of those suggested.
Ice Cream Cones — ?io. 86
Fill
Cones with
Mousse or ice cream made by any of the foregoing
recipes. Sprinkle the cream, if desired, with
Chocolate shot
Coralettes or
Chopped nut meats.
[1091
Page 28
Presented as published in 1927. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Wash, stone and cut in pieces
^2 cup dates; cut in pieces
3^ cup maraschino cherries; mix and add
}^ cup maraschino syrup
}4 cup preserved figs cut in pieces and
Syrup in which they are preserved. Chill thoroughly
and just before serving add
^ cup blanched almonds, halved and browned in the
oven.
Serve on
Vanilla mousse or ice cream, pages 79 to 92.
This is an especially delicious sundae.
1 1061
ATTRACTIVE METHODS OF SERVING
0 0'
Ice Cream Sandwiches or Shortca\es
An ice cream sandwich or shortcake is made
with a slice of any frozen dessert between
two slices of cake. It is usually served with
a sauce. Nuts can be sprinkled on top.
Raspberry Ice Cream Sandwich — 7^(o. 80
Make
Raspberry Mousse (use raspberries in place of peaches
in Peach Mousse — No. 41, freezing it in small re'
frigerator pan in a layer i inch thick). Cut
Angel cake or any light white cake in slices. Cut the
mousse in slices the same size and place between the
slices of cake. Serve with
Melba Sauce — No. 65.
Vassar Devils or Luxuro Eclair — 7\[o. 81
Serve
Chocolate Mousse — No. 40, between slices of
Chocolate cake or use a large eclair. Cover with
Marshmallow Mint Sauce — No. 63, and with
Chocolate Sauce — No. 60, and sprinkle with
Chopped nuts.
Pineapple Ice Cream Sandwich — ?n[o. 82
Serve
Vanilla Mousse I, II, III, or IV, pages 80 to 86, be'
tween slices of
Yellow cake. Cover with
Crushed pineapple.
1 1071
0'
ATTRACTIVE METHODS OF SERVING
Ba\ed Alas\a
This is a very popular dessert which is con-
sidered difficult to make. Yet with these di'
rections and a General Electric Refrigerator,
anyone should be able to make it.
Ba\ed Alaska — No. 83
Make twice the recipe for
Mousse III — No. 42, but omit the sugar and in its place
add
I cup Peanut Brittle forced through a food chopper or
crushed. Freeze in large refrigerator pan until very
firm. Bake
Sponge cake in a shallow pan and cut in a sheet 7 inches
by II inches. Make a stiff
Meringue — No. 84. Cover a small board with a paper
doily a trifle larger, and lay the sponge cake on the
doily. Remove mousse to sponge cake, cover quickly
and completely with the meringue, spreading it
smoothly or leaving it rough, or decorating with
pastry bag and rose tube, as you please. Place in
broiling oven or in a very hot oven and brown quick'
ly. It will take about two minutes. Remove, doily
and all, from board to serving platter and serve
immediately.
Meringue — J%). 84
Beat
6 egg whites until stiff and add gradually
34 cup powdered sugar and
I teaspoon vanilla.
fios]
0
ATTRACTIVE METHODS OF SERVING
Ice Cream Pies — 7s[o. 8^
Cut
Plain or PufF Paste — No. 99 in circles and bake on the
outside of muffin pans. Cool and when ready to
serve put a layer of
Apple sauce in the bottom of each pastry case. Cover
with a scoop of
Vanilla or Chantilly Mousse — No. 42 or 3,7 and with
a thick
Meringue — No. 84 piled high. Place on a board and
put in broiling oven or in a very hot oven until
meringue is delicately brown. Serve immediately.
Any fresh or canned fruit, crushed and sweetened to
taste can be used in place of the apple sauce, and
any simple mousse in place of those suggested.
Ice Cream Cones — ?io. 86
Fill
Cones with
Mousse or ice cream made by any of the foregoing
recipes. Sprinkle the cream, if desired, with
Chocolate shot
Coralettes or
Chopped nut meats.
[1091