A guide to modern cookery

Proceed as for No. 2761, using wall peaches if possible. 2773—PEAR ICE Peel, core, and pound some fine William pears, with one Ib. of — powdered sugar per two-thirds Ib. of the fruit ; and add thereto the juice of two lemons per lb. of pears. Rub the whole through a sieve, and add enough filtered water to bring it to 22° 2774—PLUM ICE Proceed as for No. 2761, bringing the preparation to 20° 2775—GRAPE ICE Add to one and one-half pints of the juice of sweet, pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to 20°. Rub the whole through a © sieve. 2776—VIOLET ICE Put half a lb. of cleaned violet petals into one and one-half pints — of boiling syrup. Let them infuse for ten minutes ; strain the whole — through a sieve ; let it cool, and finish it with the juice of three lemons. The preparation should measure from 20° to 21°, VARIOUS ICES. 2777—GLACE ALHAMBRA Take a Madeleine-mould; clothe its bottom and sides with vanilla ice-cream and fill it with Chantilly cream, combined with fresh strawberries, macerated for two hours in Kiimmel, which should afterwards be added to the Chantilly cream. 2778—GLACE CARMEN Take a fluted mould. Garnish it with vertical and alternate layers of raspberry ice, coffee ice, and vanilla ice-cream. 2779 GLACE COMTESSE MARIE Take a special square mould, even or ornamented on the top. Clothe it with strawberry ice ; fill it with vanilla ice-cream ; and, after turning it out, decorate it, by means of a piping-bag (fitted with a grooved pipe), with vanilla ice-cream. 2780—GLACE COUCHER DE SOLEIL Select one pound of fine very ripe strawberries, and put them in a silver timbale. Sprinkle them with ten ounces of powdered sugar and one liqueur-glass full of Grand-Marnier liqueur ; cover the timbale and keep it on ice for half an hour. Then rub the strawberries through a sieve ; and, with their purée, make a preparation after the directions given under Fruit Ices. Freeze this preparation in the freezer, and, when it is set, combine with it one pint of Chantilly cream. Now cover the freezer ; surround it afresh with ice if necessary, and keep it thus for thirty-five to forty minutes. This done, dish the ice preparation with care in pyramid form in crystal bowls. N.B.—This ice gets its name from its colour, which should be that of the western sky during a fine sunset. 2781—_GLACE DAME-JEANNE Take a Madeleine-mould ; clothe it with vanilla ice-cream, and fill it with Chantilly cream, combined with pralined orange flowers. 2782—GLACE DORA Take a Madeleine-mould ; clothe it with vanilla ice-cream, and fill it with Kirsch-flavoured Chantilly cream combined with pineapple dice and Bar red-currant jam. 2783—GLACE ETOILE DU BERGER Take a star-shaped mould, or a Madeleine-mould with a star on its bottom. Clothe it with raspberry ice, and fill it with Benedictine flavoured J/ousse. Turn it out upon a regular disc, consisting of a thick layer of white spun sugar, lying on a dish. This spun sugar throws the ice into relief, and emits rays which dart out from between the points of the star. 2784—GLACE FLEURETTE Take a square mould. Garnish it with strawberry and pineapple ice, laid in very regular, superposed layers, After turning it — out decorate with lemon ice. 2785—GLACE FRANCILLON Take a square mould; clothe it with coffee ice, and fill it with © liqueur-brandy ice. 2786—FROMAGE GLACE These ices are made in fluted moulds, and generally with two | differently flavoured and coloured ices, set vertically in the mould. 2787—GLACE DES GOURMETS