Boston Cooking-School cook book

STANDISH PUDDING 1 quart strawberries 1/2 pint whipping cream 1 cup granulated sugar 14 cup powdered sugar 1 cup water Vg tablespoon vanilla Lemon juice 28 cup rolled dried macaroons Pick over strawberries, sprinkle with granulated sugar, cover, and let stand 2 hours. Mash, squeeze through a double thickness of cheesecloth, and add water and lemon juice to taste. Turn mixture into brick mold. Beat cream until stiff and add powdered sugar, vanilla, and rolled macaroons. Pour over fruit mixture to overflow mold. Cover with buttered paper and freeze.* FROZEN ORANGE WHIP 1 cup sugar 14 cup orange juice 28 cup water 1 pint whipping cream Grated rind 2 oranges 2 oranges Boil sugar and water until sirup threads. Add grated rind and orange juice, cover and keep warm 1 hour; then cool. Beat cream until stiff and add the orange sirup gradually. Cut oranges in halves, crosswise, remove pulp, and separate into small pieces. Pour juice from the 2 oranges into a brick mold; then put in alternate layers of cream and orange pulp until mold is filled to overflowing. Freeze.* COUPE Serve any ice or ice cream in glasses with a sauce or fruit or a combination of fruits. The top may be garnished with whipped cream forced through a pastry bag and tube, candied fruits, chopped nuts, candied violets or rose leaves, chopped nut brittle, marrons broken in pieces, Bar-le-Duc currants, candied orange peel, fresh mint leaves, Angelica, etc. Fruit cut in pieces or a fruit cocktail may be put in a tall glass from one-third to two-thirds its height and the glass filled with ice cream or an ice. Some special combinations are listed on the following page. * General Directions for Freezing, pp. 577, 578. Chocolate Mint Coupe. Chocolate Ice Cream, garnished with whipped cream, flavored with oil of peppermint, and colored green. Or Chocolate Ice Cream with Marshmallow Mint Sauce (p. 612). Coffee Coupe. Vanilla Ice Cream in parfait glass. Pour over strong hot coffee. Garnish with whipped cream. ‘Top with maraschino cherry, if desired. Coffee Cherry Coupe. Coffee Ice Cream with maraschino cherries. Concord Cream. Grape Ice Cream, garnished with whipped cream and chopped pistachio nuts. Orange Pistachio Cream. Orange Ice or Ice Cream garnished with whipped cream and chopped pistachio nuts. Ice a la Margot. Vanilla Ice Cream in champagne glasses, covered with whipped cream, sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes, peeled, seeded, and halved. Coupe St. Jacques. Any fruit cocktail in a tall glass with Lemon Ice ontop. Pear, grapefruit, orange, and Malaga grapes or strawberries make a delicious combination. Icebergs. Mint Ice sprinkled with finely chopped almonds, filberts, pecans, and walnuts in equal proportions. Orange Coupe. Orange ice in hollowed-out orange halves. Pour over curacao and decorate with sprig of mint or other green leaves. SAUCES FOR ICE CREAMS, MOUSSES, ETC. Butterscotch Almond Sauce (p. 605) Marshmallow Sauce (p. 612) Butterscotch Sauce (p. 605) Marshmallow Mint Sauce (p. 612) Thin Chocolate Sauce (p. 606) Melba Sauce I (p. 612) Chocolate Fudge Sauce (p. 607) Melba Sauce II (p. 612) Coffee Sauce (p. 607) Mincemeat Sauce (p. 613) Fruit Sauce (p. 408) Strawberry Sauce III (p. 616) SPECIAL CHOCOLATE MINT COUPE Put a layer of Milk Chocolate Ice Cream (p. 587) in coupe glass, cover with a layer of Mint Cream, and cover Mint Cream with a layer of the chocolate cream. Garnish each with a square of glacé mint paste. Special Mint Cream. Mix 2 cups light cream or 1 cup heavy cream and 1 cup milk with 14 cup sugar and 3 drops oil of peppermint. Color delicate green and freeze.* Baked Alaska — a Festive but Simple Dessert BAKED ALASKA