Take the rice from the vessel, drop it gradually into the whipped cream, then mix the whole together slowly and carefully for three minutes. Line a two- quart, tin melon-form with three ounces of peach marmalade✪ Rice and Cream a la Croce (No. 1331), fill the mold with the preparation, put on the cover, and after placing a little broken ice at the bottom of a pail, lay in the mold, and cover it entirely with broken ice (no salt is necessary for this), and let freeze for one hour. Have a vessel with two quarts of lukewarm water ; lift up 72 THE TABLE. the mold from the pail, dip it into the water, wash off the ice, and raise it up immediately ; remove the cover, turn the preparation onto a cold dessert-dish, and send to the table. 1297. Oranges Glacees a la George Renanldt.— Have six fine, solid oranges✪ Oranges Glacees a la George Renanldt, and with a pastry-tube, one and a quarter of an inch in diameter, cut off the tops of the oranges, then with a small knife remove the covers gently, laying them aside until later. With either a Parisian-potato cutter or a spoon, empty the insides of the oranges, being careful to avoid breaking any of the skin, for should that occur, they will be useless ; the interiors can be used for some other purpose. Arrange the oranges, with their covers on, in a square biscuit-glace box as for No. 1286 ; place the box in a tub, filling it with broken ice mixed with rock-salt, and let freeze for one hour. Prepare a champagne punch as for No. 1307, and with it fill the interior of the oranges, put on the covers, and with different col- ored ribbons tie each one, beginning at the top ; when at the bottom, turn the ribbon and bring it back to the top in an opposite direction, then make a graceful bow on top of the covers. Lay them again in the box, and let them freeze for one hour longet, then dress them on a dessert-dish with a folded napkin, and serve. 1298. Macedoine Glacee a la Cavour.— Prepare a pint of lemon ice- cream as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied apricots, cut in slices, one ounce of candied angelica, cut into very small, lozenge-shaped pieces, two ounces of can- died pineapple, cut into very thin slices, and twelve French walnuts✪ Macedoine Glacee a la Cavour, shelled and divided. Have a three- pint, square ice-cream mold, place half the lemon ice-cream at the bottom, arrange a third part of the fruits nicely over, dividing them equally, then cover with half of the coffee ice- cream, and with a spoon press it down well. Lay half the remaining fruits on top of this, and spread over the rest of the lemon ice-cream, then the last of the fruits, and fill up the mold with the balance of the coffee ice-cream. Close very firmly, and lay it into a pail with broken ice mixed with rock-salt at the bottom, and filling it with the same, then let freeze for two hours. Two minutes before serving prepare a vessel with warm water, lift up the mold, and wash off the ice and salt, then unmold the macedoine immediately on a cold dessert-dish with a fancy paper over, and send it to the table.

AI-modernized reading of the original text

Take the rice from the vessel, drop it gradually into the whipped cream, then mix the whole together slowly and carefully for three minutes. Line a twoquart, tin melon-form with three ounces of peach marmalade (No. 1331), fill the mold with the preparation, put on the cover, and after placing a little broken ice at the bottom of a pail, lay in the mold, and cover it entirely with broken ice (no salt is necessary for this), and let freeze for one hour. Have a vessel with two quarts of lukewarm water ; lift up the mold from the pail, dip it into the water, wash off the ice, and raise it up immediately ; remove the cover, turn the preparation onto a cold dessert-dish, and send to the table. 1297. Oranges Glacees a la George Renanldt.— Have six fine, solid oranges, and with a pastry-tube, one and a quarter of an inch in diameter, cut off the tops of the oranges, then with a small knife remove the covers gently, laying them aside until later. With either a Parisian-potato cutter or a spoon, empty the insides of the oranges, being careful to avoid breaking any of the skin, for should that occur, they will be useless ; the interiors can be used for some other purpose. Arrange the oranges, with their covers on, in a square biscuit-glace box as for No. 1286 ; place the box in a tub, filling it with broken ice mixed with rock-salt, and let freeze for one hour. Prepare a champagne punch as for No. 1307, and with it fill the interior of the oranges, put on the covers, and with different colored ribbons tie each one, beginning at the top ; when at the bottom, turn the ribbon and bring it back to the top in an opposite direction, then make a graceful bow on top of the covers. Lay them again in the box, and let them freeze for one hour longer, then dress them on a dessert-dish with a folded napkin, and serve. 1298. Macedoine Glacee a la Cavour.— Prepare a pint of lemon icecream as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied apricots, cut in slices, one ounce of candied angelica, cut into very small, lozenge-shaped pieces, two ounces of candied pineapple, cut into very thin slices, and twelve French walnuts, shelled and divided. Have a three- pint, square ice-cream mold, place half the lemon ice-cream at the bottom, arrange a third part of the fruits nicely over, dividing them equally, then cover with half of the coffee icecream, and with a spoon press it down well. Lay half the remaining fruits on top of this, and spread over the rest of the lemon ice-cream, then the last of the fruits, and fill up the mold with the balance of the coffee ice-cream. Close very firmly, and lay it into a pail with broken ice mixed with rock-salt at the bottom, and filling it with the same, then let freeze for two hours. Two minutes before serving prepare a vessel with warm water, lift up the mold, and wash off the ice and salt, then unmold the macedoine immediately on a cold dessert-dish with a fancy paper over, and send it to the table.

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Rice and Cream a la CroceOranges Glacees a la George RenanldtMacedoine Glacee a la Cavour

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