Boston Cooking-School cook book

Boil sugar and water until sirup will thread when dropped from tip of spoon. Pour slowly on beaten egg whites and continue beating until mixture is cool. Add cream beaten until stiff, and vanilla. ITALIAN MERINGUE 14 cup sugar 34 cup whipping cream V4 cup water 4 tablespoon vanilla 3 egg whites 14 teaspoon granulated gelatine Boil sugar and water 5 minutes; pour slowly on beaten egg whites and continue beating. Place in pan of ice water and beat until cold. Dissolve gelatine in small quantity boiling water and strain into mixture. Whip cream, fold into mixture, and flavor. NEAPOLITAN ICE CREAM Pack two or three flavors of ice cream in layers in brick mold. One layer is usually lemon or orange ice. Freeze.* SPUMONE Line melon mold with Lemon Ice or French Vanilla Ice Cream. Fill with Bisque Ice Cream and Chocolate Mousse, one layer of each. Freeze.* DEMI-GLACE AUX FRAISES Line brick mold with French Vanilla Ice Cream (p. 584). Put in layer of lady fingers. Fill center with preserved strawberries or large fresh berries cut in halves. Cover with ice cream, pack,* and let stand 1 hour. GLACE HELENE 1 quart Vanilla Ice Cream 4 cup powdered sugar 1 pint whipping cream, beaten 1 jar red Bar-le-Duc currants until stiff 1 teaspoon vanilla 1 cup crushed pineapple, soaked in 1 tablespoon Kirsch 1 hour * General Directions for Freezing, p. 577, Add sugar, currants, vanilla, and pineapple to cream. Line 2-quart mold with ice cream, fill with prepared mixture, and cover with ice cream to overflow mold. Freeze.* Serves 12. MARRON BOMBE 1 quart Vanilla Ice Cream 1 teaspoon granulated gelatine 4 cup sugar 11% cups vanilla marrons 4 cup water 1 pint cream, whipped 2 egg whites \% tablespoon vanilla Cook sugar and water 5 minutes, pour onto beaten egg whites, dissolve gelatine in 114 tablespoons boiling water, and add to first mixture. Set in pan of ice water and stir until cold; add chestnuts broken in pieces and fold in cream and vanilla. Line 2-quart mold with ice cream and fill with mixture. Freeze.* Serves 12. MARRON PLOMBIERE 1 quart French Vanilla Ice Cream flavored 1 pint cream, whipped with 2 tablespoons brandy 1 teaspoon vanilla V4 tablespoon granulated gelatine Few grains salt 2 tablespoons cold water 10 brandied marrons 14 cup scalded cream V4 cup Sultana raisins 14 cup powdered sugar 5 macaroons 1 1/2 tablespoons brandy Soak gelatine in cold water, dissolve in scalded crearn, add powdered sugar. Set in pan of ice water and stir until mixture begins to thicken; add cream, vanilla, salt, marrons broken in pieces, Sultana raisins, and macaroons (broken in pieces) soaked in brandy 1 hour. Line 2-quart mold with ice cream and fill with prepared mixture. Fréeze* . Serves 12. NESSELRODE PUDDING 3 cups milk 1% teaspoon salt 1 cup sugar . 1 pint thin cream 5 egg yolks 14 cup pineapple sirup 114 cups marrons canned in sirup Make custard of first 4 ingredients, strain, and cool. Add cream, pineapple sirup, and marrons forced through a sieve. Add more sugar, if necessary. Freeze.* Line a 2-quart melon mold with * General Directions for Freezing, p. 577. part of mixture. To remainder add 4 cup candied fruit cut in small pieces, 144 cup Sultana raisins, and 8 marrons broken in pieces and soaked several hours in maraschino sirup. Fill mold. Pack.* Serve with whipped cream sweetened and flavored with maraschino sirup. Serves 12. NEW YEAR’S BOMBE 1 quart French Vanilla Ice Cream™ 2 cups cream 1 cup Nut Brittle (p. 29) 4g cup Jordan almonds 34 tablespoon granulated gelatine, \4 cup powdered sugar soaked in 1 teaspoon vanilla 3 tablespoons cold water 1 teaspoon salt