Boston Cooking-School cook book

Meringue I (p. 625) (11% times recipe) 1 quart brick ice cream Thin sheet sponge cake Cover a board with white paper, arrange cake on paper and ice cream on cake, having cake extend 4 inch beyond cream. Cover entirely with meringue and spread smoothly. Brown quickly in hot oven (450° F.). Board, paper, cake, and meringue are poor conductors of heat and prevent cream from melting. Slip from paper on ice cream platter. Serves 6 to 8. En Surprise. Before spreading with meringue, make hollow in top of brick of ice cream and fill with crushed fruit or marrons. GRAPEFRUIT DE LUXE Cut grapefruit in halves, remove fruit pulp and cut away white part to make a clean bowl. Half fill skins with sections of fruit, * General Directions for Freezing, pp. 577, 578. 598 THE BOSTON COOKING-SCHOOL COOK BOOK cover with vanilla ice cream, cover with Meringue I (p. 625). Set on board covered with paper and brown in hot oven (500° F.). Serve immediately. ICE CREAM PIES Fill pastry shells withice cream. Cover with Meringue I (p. 625), sét on board covered with paper, and brown in hot oven (500° F.). Serve immediately. ICE CREAM CROQUETTES Shape ice cream in individual molds or with an ice-cream scoop and roll in Jordan almonds, blanched, shredded, and browned in oven or in macaroon dust made by pounding and sifting dry macaroons. FROZEN ECLAIRS OR CREAM PUFFS Fill Cream Puff or Eclair shells (p. 711)-with any Vanilla Ice Cream. Serve with Chocolate (p. 606) or Butterscotch Sauce (p. 605). MERINGUE GLACE Serve ice cream between pairs of Meringues (p. 706). Garnish or not with whipped'cream. Or serve with Chocolate Sauce (p. 606) or crushed and sweetened strawberries, raspberries, or peaches, etc. ICE CREAM WITH PEACHES Serve brick of Vanilla Ice Cream surrounded by halves of canned peaches filled with halves of blanched almonds. Cook peaches in sirup until soft and chill before using. Pour on sirup. Canned apricots may be used. MAZARINE Bake Brioche (p. 84) or Cream Sponge Cake (p. 652) in a Charlotte Russe mold or individual tins, cool, cut a slice from top of each cake, and remove center, leaving a wall 4% inch thick. Fill with Vanilla Ice Cream, invert on serving dish, and pour on Apricot Mar- malade. For further suggestions, see Charlotte Baskets (p. 569). “aa FROZEN DESSERTS 599 PEACH OR PEAR MELBA Arrange Vanilla Ice Cream on half preserved peach or pear. Pour over Melba Sauce I or II (p. 612) and garnish with whipped cream. BOMBES AND MOLDS A bombe is made by freezing two mixtures in a mold, one as coating, the other as center. Both mixtures may be frozen before putting in mold (commercial ice cream may be used for one or both parts). Or, the outside may be frozen and the center an unfrozen mixture — flavored whipped cream, mousse, parfait, Italian Meringue, Angel Parfait, or Charlotte Russe mixture. To fill and freeze bombes and molds, see p. 577. Successful Combinations. Coating Center Ice Cream™ (any flavor) Whipped Cream, Charlotte Russe™, Vanilla Mousse™, Italian Me- ringue™, or Angel Parfait™ Orange Ice” Macaroon Cream*, Frozen Orange Soufflé™, Orange Ice Cream™ Raspberry Ice* Vanilla Mousse™ or Vanilla Ice Cream™” 584 Chocolate Ice Cream Mint, Peppermint Candy, or Pis- tachio Ice Cream Pistachio Ice Cream™ Burnt Almond Ice Cream™ Coffee Ice Cream” Italian Meringue™ Pomegranate Ice” Italian Meringue.” Serve this bombe with Iced Madeira Sauce™ Coffee Caramel Ice Cream®® Whipped Cream, sweetened and flavored with sherry Citrus Sherbet™ or Lemon Whipped cream, sweetened and cer flavored with maraschino. Gar- nish on serving dish with Bar-le- Duc currants and pistachio nuts. 600 THE BOSTON COOKING-SCHOOL COOK BOOK ANGEL PARFAIT 2% cup sugar 3 egg whites 34 cup water 1 pint whipping cream 1 teaspoon vanilla