Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

821.— NEWPORT PUNCH. Freeze one gallon of Cherry Ice Cream; add one pint of sherry; one-half pint of kirschwasser, and Italian Meringue, made from eight egg-whites and one pint oi simple syrup. Serve same as Roman Punch 822.— MILK PUNCH. X gallon milk, i lb. sugar, i quart double cream }i pint brandy, }4 pint rum. Freeze milk and sugar to a soft mush like a granito; add the liquors, axid, last, the double cream, beaten to a firm froth. Serve with some grated nutmeg on top of each glass. 823.— FROZEN EGG NOGG. Take one gallon of cream, ten yolks, one and one-half pounds of sugar. Prepare and freeze same as for French Ice Cream. Take twelve whole eggs and one pound of sugar, beat together, first warm and then cold, like for sponge cake. When the cream is about half frozen, add this mixture and finish freezing. Incorporate one pint of brandy and one pint of rum, and serve with some grated nutmeg on top of each glass. If a richer mixture is required, take only two quarts of cream and all the other ingredients. Another way of making this punch, is to take twenty-four yolks, one pound of sugar, one quart of sherry, one pint of rum, three pints of whipped cream. Beat yolks and sugar together; add the wine and set on a slow fire, or in boiling water. Stir constantly till the mixture begins to thicken. Take ofi the fire and beat cold on ice. Place in the freezer and freeze smooth, then add the rum, and last, the whipped cream. Draw the cream in lightly without much stirring. Serve at once, with a little grated nutmeg on top of each glass. 824.— COFFEE PUNCH. Prepare the Coffee Frappe No. 775; add one quart of cream and freeze smooth. Make a mer- ingue with one pint of egg-whites and one pound of sugar; add this to the frozen mixture, also one pint of brandy and one-half pint of kirschwasser. In place of the meringue, one quart of sweetened whipped cream may be added with the liquors. 825.— GLACES. MOUSSES GLACEES. The frozen Mousses are simply whipped cream, sweetened and flavored with fruits, extracts, etc. To make these Glacis perfect, good double cream is required, which should be two days old. The cream is beaten cold to a firm froth and set on ice to drain in a sieve. After the cream is drained, it is sweetened with powdered sugar or syrup, fruit pulps, chopped nuts or macaroons, etc. ; filled into melon or brick molds; packed in ice and salt, and frozen. The small individual Glaces, also the Biscuit Glaces, are filled into paper cases and frozen in the ice cave. Another way to make the Glace, is to prepare the mixture same as for Charlotte Russe, with a small quantity of gelatin (see No. 607). The mixing of the whipped cream with the other ingredients should be done without too much stirring, in order to keep the creams as light as possible. 826.— VANILLA GLACE. Beat one quart of double cream to a firm froth, drain on ice in sieve for thirty minutes, sweeten with eight ounces of powdered sugar; flavor with vanilla extract. Fill the mixture into molds or cases and freeze as directed. 827.— FRUIT GLACE. MOUSSE GLACE AUX FRUITS. I quart of double cream beaten and drained, }i pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar. Mix fruit pulp with the sugar, and make a syrup; add to the whipped cream and mix carefully. Fill into forms and freeze. A favorite way of serving the fruits Glace is to take melon or bomb forms, line the sides with ice creams or water ices in contrasting colors, and fill the centre with the mousse preparation. More fruit and sugar can be used, but it makes a less lighter mixture, and an addition of gelatin is required to keep the mousse from getting too heavy. 828.— CHOCOLATE GLACfe.