Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Dissolve one pound of sugar in a pint of water and boil five minutes. Let it cool, and when ready for freezing add a pint of rich cream and eight or ten powdered macaroons. Serve in punch or lemonade glasses and garnish, if you wish, with candied cherries and other fruit. Oantaloupe à la Bue Having washed and thoroughly chilled fine cantaloupes, cnt them in halves and remove carefully ali seeds and stringy part clinging to the seeds. Pack the halves with ice-cream, garnish with cold peaches cut in quartera, eighths, circles, or any shape your fancy directs, and serve at once. Other fruit may be used instead of peaches, the seasons and the interchange of markets sometimes permitting strawberries. Ghestnut loe-cream Peel and roast eighteen largo chestnuts and boil until thoroughly done in the syrup made with half a pound of granulated sugar. Drain and rub through a puree sieve. Dilute the syrup GHOGOLATE MOUSSE. t CHOCPLATE MOUSSE. COLD PUDDIN08, CBEAM8, MEBINQUES^ AND ICE8 827 with one pint of milk, the yolks of sixteen eggs. Add twelve ounces of powdered sugar and a vanilla bean cut in short pieces. Put over the fire and stir until the mixture thickens. Rub through a fine sieve and stir in one quart of raw cream. Freeze in the usual way. Pack in the mould and salted ice for at least two hours before serving. Chocolate Ice-cream Put a pint and a half of milk in a double boiler and scald it. Beat two cups of sugar and four eggs together. When they are light, add to the scalded milk. Stir constantly and cook for fifteen minutes. Grate one ounce of chocolate and place over the fire with three tablespoons of sugar and one tablespoonful of water. When thoroughly smooth, stir this into the milk. When cool, stir in one quart of cream. Freeze with salt and ice, then mould and serve. Coffee Ice-oream Put the yolks of ten eggs in a basin with twelve ounces of sugar, a pint of good extract of coffee, and a pint of milk. Mix weU, put over the fire and stir steadily with a wooden spoon until the preparation thickens. Strain at once through a fine sieve and stir at times while cooling. When cool, add a pint of raw cream. Mix well and freeze in the usual way. Serve either moulded in form or rocher-like on a folded napkin. Coffee Mousse Dissolve half a box of gelatine in a little milk, mix it with one cup of strong coffee, sweeten to taste with granulated sugar, and strain. Set away to cool. When it begins to stiffen, beat it up with an egg-beater till it becomes a froth, then add a pint of whipped cream. Mix thoroughly and fili a fancy shaped mould and set on the ice until hard. Invert on a platter and serve with whipped cream. 828 MRS. 8BELY'8 COOK BOOK Oafé Frappé Boi! one quart of water with half a cup of sugar, add foor ounces of ground coffee, and set at the side of the stove f or ten minutes. Strain, aud when cold add the white of one egg. Freeze, and serve in individual glasses topped with whipped cream. Plombureaux Café