FoodNetArchive

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

1907

Page 113 · 4 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 he ice cream may also be prepared like the pudding No. 591. Pack in ice and salt and freeze. Serve in slices, with a border of whipped cream. 850.— MARRON ICE CREAM. For top and bottom layers, take Chestnut Ice Cream mixed with crushed macaroons. For the centre layer, take the Marron Glac^ No. 836, Freeze, and serve cut in slices. 851.— ROMAN ICE CREAM. Line the bottom and sides of the mold with a light Pineapple Ice Cream. For the centre, take the French Vanilla Ice Cream, flavor with rum and mix with some quartered maraschino cherries; finish the top with Pineapple Ice Cream. Pack and freeze. 852— HARLEQUIN ICE CREAM. This cream may be made the same as No. 847, but in four layers of different colors — red, green, white, and yellow; or the form maybe filled with the various creams and ices in spoonfuls, to give it a marble-like or a mottled effect. 853.— ICE CREAM A LA REINE. Line bottom and sides of the mold with a thin layer of Lemon Water Ice. Put one layer of Vanilla Ice Cream in the bottom, and spread over this a thin layer of strawberry preserves; another layer of Vanilla Ice Cream for the centre; again one layer of preserves; Vanilla Ice Cream; finish the top with a thin layer of Lemon Ice; freeze, and serve as usual. 854.— METROPOLITAN ICE CREAM. Take New York Ice Cream for bottom and top layers; for the centre. Walnut Cream with a layer of biscuit, spread thickly with plum preserve and soaked in kirschwasser✪ Metropolitan Ice Cream. 855.— GENOISE ICE CREAM. For top and bottom take a rich French Bisque Ice Cream; for the centre. Maraschino Ice, colored pink✪ Genoise Ice Cream. 856.— CROQUETTES ICE CREAM. Freeze Vanilla or Bisque Ice Cream in brick forms. When frozen, cut in pieces one inch square and 3^ to 4 inches in length; roll each piece in a crushed Nougat mixture (see No. 723) ; or use crushed macaroons and browned and chop- ped almonds; return to the freezing box. Serve with a cold cream sauce✪ Croquettes Ice Cream. 857.— ALENCON ICE CREAM. PLOMBIERE D'ALENgON. Line the mold with the Ice Cream No. 714 or or No. 720. Cover the cream with ladyfingers PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9S of Lemon or Maraschino Ice. For the centre take Strawberry Ice Cream, mix with a few chocolate fondant drops✪ Alencon Ice Cream to resemble the water- melon seeds; cover, and freeze. 864.— PARISIAN ICE CREAM. Flavor Pistachio Ice Cream with orange flower extract. For bottom layer, take Pistachio Ice Cream; next layer. Strawberry Ice; one layer of Orange Ice, and finish top with Pistachio Cream. 865.— MAGNOLIA ICE CREAM. MAGNOLIA GLACfi. For top and bottom use Vanilla Glace No. 826, with some maraschino cherries cut in dice; for the centre, one layer of Strawberry Ice with lady- fingers, soaked in maraschino syrup, on both sides. 866.— LOUISIANA ICE CREAM. LOUISIANA GLAC6. For bottom and top layers, take the Vanilla Glace, color pink and flavor with maraschino; for the centre take Bisque Ice Cream, with a thin layer of raspberry preserve on each side. 867.— ROYAL ICE CREAM. GLACfi ROYALE. For top and bottom layer use French Vanilla Ice Cream; for the centre use Tutti Frutti Ice No. 749, and freeze as usual. 868.— COLUMBIA ICE CREAM. Top and bottom layer Pistachio Ice Cream; for the centre. Maraschino Ice mixed with a mace- doine of fruit. 869.— CARMENCITA ICE CREAM. GLACfi CARMENCITA. For top and bottom layers use Strawberry Ice Cream; for the centre, Vanilla Glac^ mixed with finely-chopped nuts. 870.— WALDORF ICE CREAM. WALDORF GLAC£. Line bottom and sides of the mold with Straw- berry or Raspberry Ice. Make the Glac^ No. 841, mix with a macedoine of cherries and pineapple and some shredded nuts; finish top with Rasp- berry Ice.