Take a “bombe” mould. Cvothe it with pralined, vanilla-ice cream. Fill it with alternate layers of chestnut ice flavoured with rum, and vanilla-flavoured Chantilly cream. When the ice is — turned out, roll it in pra/zned splintered almonds, 2788—MOULDED ICES These ices are made in large or small moulds. The large ices are moulded in tin moulds, fitted with hinged covers, and ornamented with some design. The small ones, which — are gencrally served at evening parties, or are used to garnish — larger ices, are made in similar moulds, shaped like flowers, fruit, — birds, leaf-sprays, etc. Any ice preparation may be used for these ices ; but, as a rule, — the preparation should have something in keeping with the design of the mould used. Small moulded ices may be kept packed until they are served. © They may also be turned out in advance and kept in the refrigerator. ; 2789—GLACE DES ILES . Take a Madeleine-mould, clothe it with vanilla ice-cream, and — fill it with pine-apple ice. 2790—MADELEINE GLACEE Take a Madeleine-mould. Fill it with vanilla ice-cream, — combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch. ICES 7197 2791—MANDARINES GLACEES Cut the tangerines on top, with a round, even cutter, in such- wise as to remove a roundel of their peel with the stalk attached, and two leaves adhering thereto. With the juice of the tangerines prepare some tangerine ice, after the directions given under Fruit-ice Preparations. Fill the tangerines with this ice ; cover them with the roundels removed at the start ; and, with a brush, sprinkle the rinds of the fruit with water, and place them in a refrigerator. As soon as the tangerines are coated with frost, serve them on a napkin. 2792—MANDARINES GLACEES AUX PERLES DES ALPES Empty the tangerines as above, and garnish them inside with tangerine mousse, with which Chartreuse bon-bons have been mixed. Cover them, and frost them as directed above. 2793—GLACE MARIE-THERESE Take a Madeleine-mould, clothe it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream. After turning out, decorate it with pine-apple ice✪ Glace Marie-Therese. 2794—MERINGUES GLACEES Garnish some meringue shells with some kind of spoon- moulded ice, and set them on a napkin. Or, garnish the shells more sparingly and join them together in twos. 2795—GLACE PLOMBiERE Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam✪ Glace Plombière. COUPES. We are now concerned with bowls garnished, either with differently-flavoured ices, or with ices combined with Chantilly cream or candied fruit. The bowls used for this purpose should be of crystal. 2790—COUPES D’ANTIGNY Three-parts fill the bowls with Alpine-strawberry ice, or, failing this, four-seasons strawberry ice, combined with very light and strongly-flavoured raw cream. The two most perfect examples of this cream are the “ Fleurette Normande,” and that which in the South of France is called “Créme Nigoise,” and which comes from Alpine pastures, 798 GUIDE TO MODERN COOKERY Upon the ice of each bow! set a half-peach, poached in vanilla- flavoured syrup ; and veil the whole thinly with spun sugar. 2797—COUPES CLO-CLO Garnish the bottom of the bowls with vanilla-ice cream, combined with fragments of candied chestnuts, macerated in Maraschino. Set a candied chestnut in the middle of the ice, and surround it by means of a piping-bag with a border of Chantilly cream, containing strawberry purée. 2798—COUPES DAME BLANCHE Three-parts garnish the bowls with almond-milk ice. Upon the ice in each bowl set an overturned half-peach, poached in ~ vanilla-flavoured syrup, the hollow of which should be filled with Bar red-currant jam. Surround the peaches with a thread of lemon ice, laid by means of a piping-bag.

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Take a “bombe” mould. Cvothe it with pralined, vanilla-ice cream. Fill it with alternate layers of chestnut ice flavoured with rum, and vanilla-flavoured Chantilly cream. When the ice is — turned out, roll it in pra/zned splintered almonds, 2788—MOULDED ICES These ices are made in large or small moulds. The large ices are moulded in tin moulds, fitted with hinged covers, and ornamented with some design. The small ones, which — are gencrally served at evening parties, or are used to garnish — larger ices, are made in similar moulds, shaped like flowers, fruit, — birds, leaf-sprays, etc. Any ice preparation may be used for these ices ; but, as a rule, — the preparation should have something in keeping with the design of the mould used. Small moulded ices may be kept packed until they are served. © They may also be turned out in advance and kept in the refrigerator. ; 2789—GLACE DES ILES . Take a Madeleine-mould, clothe it with vanilla ice-cream, and — fill it with pine-apple ice. 2790—MADELEINE GLACEE Take a Madeleine-mould. Fill it with vanilla ice-cream, — combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch. ICES 7197 2791—MANDARINES GLACEES Cut the tangerines on top, with a round, even cutter, in such- wise as to remove a roundel of their peel with the stalk attached, and two leaves adhering thereto. With the juice of the tangerines prepare some tangerine ice, after the directions given under Fruit-ice Preparations. Fill the tangerines with this ice ; cover them with the roundels removed at the start ; and, with a brush, sprinkle the rinds of the fruit with water, and place them in a refrigerator. As soon as the tangerines are coated with frost, serve them on a napkin. 2792—MANDARINES GLACEES AUX PERLES DES ALPES Empty the tangerines as above, and garnish them inside with tangerine mousse, with which Chartreuse bon-bons have been mixed. Cover them, and frost them as directed above. 2793—GLACE MARIE-THERESE Take a Madeleine-mould, clothe it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream. After turning out, decorate it with pine-apple ice. 2794—MERINGUES GLACEES Garnish some meringue shells with some kind of spoon- moulded ice, and set them on a napkin. Or, garnish the shells more sparingly and join them together in twos. 2795—GLACE PLOMBiERE Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam. COUPES. We are now concerned with bowls garnished, either with differently-flavoured ices, or with ices combined with Chantilly cream or candied fruit. The bowls used for this purpose should be of crystal. 2790—COUPES D’ANTIGNY Three-parts fill the bowls with Alpine-strawberry ice, or, failing this, four-seasons strawberry ice, combined with very light and strongly-flavoured raw cream. The two most perfect examples of this cream are the “ Fleurette Normande,” and that which in the South of France is called “Créme Nigoise,” and which comes from Alpine pastures, 798 GUIDE TO MODERN COOKERY Upon the ice of each bow! set a half-peach, poached in vanilla- flavoured syrup ; and veil the whole thinly with spun sugar. 2797—COUPES CLO-CLO Garnish the bottom of the bowls with vanilla-ice cream, combined with fragments of candied chestnuts, macerated in Maraschino. Set a candied chestnut in the middle of the ice, and surround it by means of a piping-bag with a border of Chantilly cream, containing strawberry purée. 2798—COUPES DAME BLANCHE Three-parts garnish the bowls with almond-milk ice. Upon the ice in each bowl set an overturned half-peach, poached in ~ vanilla-flavoured syrup, the hollow of which should be filled with Bar red-currant jam. Surround the peaches with a thread of lemon ice, laid by means of a piping-bag.

A guide to modern cookery