Gancel's culinary encyclopedia of modern cooking

Camargo, Comp, cream w. mandarin and hazelnuts layer of biscuit dipped in curacao. Chocolat, Cream comp. w. chocolate. Curasao, Comp, cream, add orange peel and caragao. Elizabeth, Comp, cream w. crushed macaroons dipped in maraschino and kirsch, add % ounce candied vio¬ lets, cov. spun sugar. — 413 — Javanais, Comp, cream w. tea w. 1*4 ounces chopped pistachio per gill of tea. Liqueur, Comp, cream or fruit w. liquor you desire. Lucullus, Comp, cream cooked in center of savarin dip¬ ped w. kirsch. Pal my re, Comp, cream w. layer of lady fingers dipped in anisette. Praline, Comp, cream w. burned almonds, chopped al¬ monds, sprinkled on top. Rothschild, Comp, cream w. fruit salpicon steeped w. eau-de-vie-dantzig, when cooked garnish with straw¬ berries around or preserved cherries. Royale, Comp, cream, add biscuit dipped in kirsch and salpicon of fruit. Van i lie, Comp, cream w. vanilla. Vioiettes, Comp, cream, add candied violets, when cook¬ ed border with violets. Yvette, Comp, cream w. creme Yvette. Subrics Composition, 4 ounces farina, V2 qt. milk, 3 ounces butter, Turn well, cook slowly in oven, 25 minutes, thi. w. 6 egg yolks, put in pan y2 inch thi. when cold, cut ring w. hole in center fried in butter, fil. center w. curant jelly. Timbales All timbales made of divers paste, filled and gar¬ nished according to article. D’Aremberg, brioche paste, fil. pears, apricots and marmalade unmould, fruit sa. Bourdaloue dry paste, add 4 ounces chopped almonds, filled compote of: fruit covered. Baked, unmould, apri¬ cot, Marie-Louise timbale in genoise emptied, filled sal¬ picon, peach and cherries, peaches, cherries, pineapple on top, Montreuil emptied biscuit gar. w. peaches, dec. w. point of pink meringue, peach sa. w. kirsch. Mont¬ morency timbale, brioche paste, emptied, fill w. cherry compote, syrup w„ kirsch. Parisienne timbale brioche paste emptied • fil. w. fruits cut in quarters, cooked syrup w. Vanilla, pineapple, raisins, almonds, angelica thi. w. apricot puree w. kirsch. (Note.) All exterior of tim¬ bales should be decorated. _ 414 — ICE CREAM (Glace) There are a great many different kinds of ice creams, and with the machines of today, anybody can make it. Ice creams can be eaten without any danger if they are prepared with natural substances, but are dangerous if any artificial coloring is put in. Ice Cream Machine (How to make Ice Cream) When the composition of the ice cream is ready, put in the freezing case of the machine and close tight, fill the pail with chopped ice and add rock salt. Ice cream to be good should be smooth and soft. Be careful when opening the freezer to wipe the cover, so no ice nor salt will’ fall in. Follow well the instructions to obtain good results. (Note). Syrups should be from 16 to 22 degrees of density according to kind of fruit or liquor used. ' i ..v f Ice Cream, Divers Compositions Americain, Comp. Horton’s style, 4 qts. condensed milk, 4 qts. milk, 4 ounces gelatine (dissolved), 7 lbs. sugar, divers, essence and colors. DO not use eggs, frozen in mould form brick. 415 — Amandes, "Almonds” Pounded burnd almonds, w. vanilla ice cream or divers ice cream compositions.