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

The Ice Caves are made in sizes to hold from The Beaumé syrup scale is graduated from one four to forty quarts. They are generally made to fifty-five degrees, and at a temperature of 80" from galvanized iron, with changeable shelves and Fahr. of the syrup, this list is best suited for fruit racks. The cave is set into a wooden tub, or in a Ices : Lemon Oranee Currant Pineapple Grape Fruit Cantaloupe Watermelon Peach Apricot Strawberries Raspberries Piums Clierries Grapes Apples water for a moment, and put them back in the ice cave; this process forms a thin transparent crust, which resembles the skin of the fruit, besides keeping the frozen cream in better shape. With a variety of small forms for fruits and To test the syrup, fill a high narrow vessel, or flowers, and a couple of large forms for freezing a glass stand of about ten to twelve inches in height, with it, and set in a pail of water of 80" Fahr. When the syrup is of the same temperature, put in the scale. If the syrup requires more sugar, the scale will sink below the given degree, and more sugar should be added until it comes up. If it contains too much sugar, the scale rises above the required degree, and more water is added until it comes down to it. For the large fancy pieces, and also for the baskets, vases and stands from colored water or ices, many nice centre pieces may be produced. The unmolding of the creams should be done in a cold place and as speedily as possible to prevent the softening of the creams. The dishes on which the creams are served should also be kept on ice till wanted. It is best to serve molded creams on lace paper doylies, to prevent sliding on the plates. For flavoring, use the fresh fruits as much as smaller forms, fill the molds solid with the Creams possible; and, if not in season, the preserved fruit or Ices to prevent air-holes. Fill each half of the form a little more than full and press both sides well together. The large molds should be sealed with butter and tied with a string or wire, to prevent the salt getting into the cream. The small individual forms hardly require these precautions, if they are close fitting. Brick molds should be made to have two covers, that is, top and bottom; and the covers should fit OVER the mold, not IN the mold. The form opening on both sides makes it easy to take out the frozen creams. When filling the brick molds, line the bottom with manilla paper, fill the form a little more than full, level it and place another piece of paper on the top;' press the cover down well, tie up and pack in ice and salt. The large molds take from two to four hours to built with double sides like an ice box, lined with freeze; the small individual molds may be frozen zinc, and large enough to keep the creams packed and fruit juices, vanilla beans, and the rind of oranges and lemons. There are very many good extracts of vanilla, lemons and oranges, but strawberry, raspberry, pineapple, and many other extracts should be used with caution, as the most of them are made artificial, and after some time turn rancid and become unfit for use. The use of colors is often required to obtain the right shade in molding, and it is cheapest and best to buy the colors ready made. THE STORING AND KEEPING OF CREAMS AND ICES. Where several kinds of creams and ices are kept on hand, it is profitable to have a storage box in from fifteen to thirty minutes. To unmold the creams: Wipe off the brine, dip the form for a moment in warm water; wipe dry, and slip the cream onto a platter, or on the table. The bricks may be cut in slices as ordered, or all cut in portions, each slice wrapped in wax paper, ready to serve, and kept in the ice cave.