2815—COUPES VENUS Half-fill the bowls with vanilla ice-cream. In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it. Border the peaches with a thread of Chantilly cream. 2816—LIGHT ICES These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer. To this class belong the ices most commonly served and the best ; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “ Bombes,” the “ Mousses,” the “ Parfaits,” the “ Puddings,” and the “Iced Soufflés.” These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy. 2817—VARIOUS PREPARATIONS The old iced-biscuit preparation consisted of an enelial custard, prepared from one Ib. of sugar, twelve egg-yolks, and one © pint of milk. When the custard was cooked, it used to be strained into a basin, left to cool (being fanned the while), and then placed upon ice, and finished with the whisk. Originally this cream was moulded — at this stage ; but now it is customary to add one quart of whipped ~ cream to it ; which operation renders the recipe more like that of — a Bombe, which, in its turn, resembles that of the preparation for — Mousses. ICES 801 IcED BISCUITS. 2818—PREPARATION FOR ICED BISCUITS Whisk in a copper basin, in a dazu-marze, twelve cgg-yolks and one lb. of powdered sugar, until the paste gets very firm and reaches the xzbdon-stage. Take the basin off the fire, and whisk until the whole is quite cold. Then, add eight oz. of Italian meringue and one pint of whisked cream. 2819—THE MOULDING OF ICED BISCUITS These biscuits are moulded in rectangular brick-shaped cases, fitted with lids, top and bottom. Generally, the preparation moulded in the covers is of a different flavour and colour from the one filling the middle of the mould. For example, one of the covers may be garnished with straw- berry, and the other with violet preparation, while the central portion may hold a vanilla-flavoured preparation. After having frozen them for three hours, in a pail filled with freezing ice, and turned them out, these bricks are cut up vertically into rectangles, on the cut sides of which the differently coloured layers are distinctly marked. Place these rectangles in special paper cases; decorate them on top, if the directions admit of it, and place them ina refrigerator until about to serve. Nearly all Bombe preparations may become the base of biscuits, which are then named after them; e¢g.: from Bombe Odessa, Odessa Iced Biscuits may be prepared. VARIOUS, ICED BISCUITS. 2820—ICED BISCUIT BENEDICTINE Mould the base with strawberry ice✪ Coupe Tutti-Frutti, the middle with Bénédictine ice, and the top with violet ice. Freeze and cut up as directed. 2821—ICED BISCUIT MARQUISE Mould with Kirsch and strawberry ices, alternated twice. 2822—ICED BISCUIT MONT-BLANC Mould the base with a rum-flavoured preparation, the middle with a chestnut preparation, and the top with a vanilla-flavoured preparation. 2823—ICED BISCUIT NAPOLITAINB Mould the base with a vanilla-flavoured preparation, the middle with strawberry ice, and the top with a preparation of pralined biscuit. f 3 F¥ 802 GUIDE TO MODERN COOKERY 2824—ICED BISCUIT PRINCESSE Mould and leave to set a biscuit-pra/ined preparation. After having cut up the moulding, surround it with splintered and pralined almonds. Decorate the pieces with vanilla ice-cream and tangerine ice, 2825—ICED BISCUIT SIGURD Mould the base with strawberry and the top with pistachio biscuit preparation. When the biscuit is frozen, cut it into rectangular slices, and sandwich each slice between two sugar wafers. 2826—BOMBES (Generic Recipe)

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2815—COUPES VENUS Half-fill the bowls with vanilla ice-cream. In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it. Border the peaches with a thread of Chantilly cream. 2816—LIGHT ICES These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer. To this class belong the ices most commonly served and the best ; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “ Bombes,” the “ Mousses,” the “ Parfaits,” the “ Puddings,” and the “Iced Soufflés.” These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy. 2817—VARIOUS PREPARATIONS The old iced-biscuit preparation consisted of an enelial custard, prepared from one Ib. of sugar, twelve egg-yolks, and one © pint of milk. When the custard was cooked, it used to be strained into a basin, left to cool (being fanned the while), and then placed upon ice, and finished with the whisk. Originally this cream was moulded — at this stage ; but now it is customary to add one quart of whipped ~ cream to it ; which operation renders the recipe more like that of — a Bombe, which, in its turn, resembles that of the preparation for — Mousses. ICES 801 IcED BISCUITS. 2818—PREPARATION FOR ICED BISCUITS Whisk in a copper basin, in a dazu-marze, twelve cgg-yolks and one lb. of powdered sugar, until the paste gets very firm and reaches the xzbdon-stage. Take the basin off the fire, and whisk until the whole is quite cold. Then, add eight oz. of Italian meringue and one pint of whisked cream. 2819—THE MOULDING OF ICED BISCUITS These biscuits are moulded in rectangular brick-shaped cases, fitted with lids, top and bottom. Generally, the preparation moulded in the covers is of a different flavour and colour from the one filling the middle of the mould. For example, one of the covers may be garnished with straw- berry, and the other with violet preparation, while the central portion may hold a vanilla-flavoured preparation. After having frozen them for three hours, in a pail filled with freezing ice, and turned them out, these bricks are cut up vertically into rectangles, on the cut sides of which the differently coloured layers are distinctly marked. Place these rectangles in special paper cases; decorate them on top, if the directions admit of it, and place them ina refrigerator until about to serve. Nearly all Bombe preparations may become the base of biscuits, which are then named after them; e¢g.: from Bombe Odessa, Odessa Iced Biscuits may be prepared. VARIOUS, ICED BISCUITS. 2820—ICED BISCUIT BENEDICTINE Mould the base with strawberry ice, the middle with Bénédictine ice, and the top with violet ice. Freeze and cut up as directed. 2821—ICED BISCUIT MARQUISE Mould with Kirsch and strawberry ices, alternated twice. 2822—ICED BISCUIT MONT-BLANC Mould the base with a rum-flavoured preparation, the middle with a chestnut preparation, and the top with a vanilla-flavoured preparation. 2823—ICED BISCUIT NAPOLITAINB Mould the base with a vanilla-flavoured preparation, the middle with strawberry ice, and the top with a preparation of pralined biscuit. f 3 F¥ 802 GUIDE TO MODERN COOKERY 2824—ICED BISCUIT PRINCESSE Mould and leave to set a biscuit-pra/ined preparation. After having cut up the moulding, surround it with splintered and pralined almonds. Decorate the pieces with vanilla ice-cream and tangerine ice, 2825—ICED BISCUIT SIGURD Mould the base with strawberry and the top with pistachio biscuit preparation. When the biscuit is frozen, cut it into rectangular slices, and sandwich each slice between two sugar wafers. 2826—BOMBES (Generic Recipe)

A guide to modern cookery