Cookery for every household

Biscuit ices are as a rule served in little paper cases, a parfait or mousse mixture being used. Ice Border Fill a border mould with cold water and set it in the ice cave until frozen hard. Then turn out by dipping the mould in cold water, and use as a support for various fancy ices. The ice border should be dished with a piece of cotton-wool under it to absorb any moisture. The water used may be tinted, rose, green, violet, &c., according to the colour of the ice for which it is to be used. Ice Cups These are made of ice and are used for serving different kinds of ices, but principally sorbets. Either one large cup or small individual cups may be made. Special moulds are required ; these are like double cups, one acting as a lining to the other as it were, with a small space between the two to allow of a layer of water being frozen. Either plain water may be used or water that is slightly coloured, but the colour must be very pale and in keeping with, or forming a pretty contrast to, the ice that is to fill the cup. Three-parts fill the larger of the two cups with the water, place in the lining, fasten it securely down with the clips provided, and freeze in an ice cave for 2 or 3 hours. When required, dip the cup in cold water, carefully remove the lining, loosen the layer of ice now formed on the larger mould with a palette knife, slip it carefully out, and you have a cup ready for serving any kind of ice you wish. 2222. Neapolitan Ice Creams (Glaces Napolitaines) For these a special box-shaped mould should be used. Then three kinds of ice cream are necessary, of different flavours and different colours. Theso ought to be frozen separately and then packed in equal layers in the box. Cover with the lid and Neapolitan Ice Box freeze again in an ice chest, or, if this is not available, seal up the joins of the mould with lard, wrap in paper, and bury in ice for 1 hour. When wanted, turn out, cut in slices, so that the three different colours show, and serve the ices on ice plates or in little paper cases. Note. — A flat tin biscuit box may sometimes serve the purpose of a Neapolitan ice box, but it should be carefully lined with white writing paper, cut to fit. These ices may be made more fanciful by decorating the slices with a little whipped cream put through a forcing bag, and a small piece of preserved or crystallised fruit on the top. 2223. Peches a la Melba Cooked peaches. I Raspberry puree. Vanilla ice cream. | Peel and halve the required number of peaches, and cook them in a syrup of sugar and water flavoured with vanilla until tender, but not broken. Add a few drops of carmine to give the fruit a pinkish tint, and a little liqueur if wished. Lift out the peaches and drain them on a sieve in a very cool place. Prepare also some thick raspberry puree by rubbing fresh raspberries through a hair sieve with enough castor sugar to sweeten, or a good raspberry syrup may be used. Then take some pretty glass goblets and put a good spoonful of vanilla ice cream into each ; place a half peach on the top and coat over with the raspberry puree. Serve at once. 2224. Peches Glacees au Nid Vanilla ice cream. Spun sugar. A little carmine.