The new century cookery book

1790. Bombe glacee a la Venitienne. — Line a bombemould with strawberry cream ice, and fill the centre with whipped cream flavoured with vanilla sugar. Cover the mould and set, previously wrapped in paper, in crushed ice and salt ; freeze for three hours and serve in the usual manner. Garnish with very small macaroons. 1791. Bombe glacee an Chocolat. — Line a bombe-mould with chocolate-cream ice and fill the centre with vanilla-water ice. Cover the mould tightly and wrap up. Bury it in a pail of broken ice and salt, and freeze for three hours. Dish up and garnish with Swiss ice wafers or chocolate biscuits: 1792. Bombe glacee a la Sicilienne. — Mix a pint of vanilla custard with a handful of finely crushed macaroons, freeze in the usual way, and line a bombe-mould with it. Fill the centre with pine-apple or strawberry-water ice. Cover the mould and proceed as directed in the foregoing recipes ; garnish the dish with small chocolate macaroons. 1793. Coupe glacee a la Bogale. — This is a delightful novelty, suitable both as a second sweet and as dessert ice. Prepare two kinds of ice, lemon-water flavoured with kirschwasser and apricot cream ; when sufficiently frozen for moulding pour into as many champagne glasses as needed a liqueur glass of champagne ; then fill up with alternate layers of the two kinds of ice, sprinkle some finely crushed macaroons between the layers of ice. Place a small ratafia biscuit on top of each and send to table at once. The glasses for this dish should be rather small. 1794. Compote de Boires en Surprise. — Line an ovalshaped jelly or pudding mould with halves of red pears (preserved) ; fill the centre with a good vanilla-cream ice and turn out quickly on to a dish. Pour some red fruit syrup round the dish and serve. 1795. Mousse auoc JPoires. — 4 large or 6 small stewing pears, 10 oz. caster sugar, 10 drops vanilla essence, 4 pint cream, ice and freezing salt. Pare and core the pears, cut up into slices, put them in a copper pan with sufficient water to well cover. Add the sugar and cook until tender, or put them in a fireproof stone casserole, add water and sugar, and cook in the oven until done. Rub through a fine hair sieve while hot, add the vanilla essence, and stir on the ice with a wooden spoon until cold. This should produce about a pint of pulp. Line a charlotte mould with white paper, whip the cream until stiff, mix with the pulp and fill into the mould ; cover with a round piece of paper and a lid fitting the mould, so as to hermetically seal it. Bury the mould in crushed ice and freezing salt for at least two hours. When required for serving take out the mould, immerse in cold water, wipe it well, remove the cover, turn out on a dish covered with a folded napkin or fancy dish-paper, remove the paper lining, and serve quickly. 1796. Mousse cm Curagoa. — 3 gills cream, i gill curac-oa, 2 oz. caster sugar.