Lowney's cook book

4 tablespoons Lowney's Cocoa 2 cups cream \ teaspoon salt Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks ; cook over hot water until of the consistency of soft custard. Beat until cold ; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, Plate XI, page 251. Golden Parfait 1 cup sugar 6 egg yolks I cup water 1 pint cream Cook sugar and water five minutes. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours. Cafe Parfait Add one fourth cup black coffee to Golden Parfait and freeze as Golden Parfait. Maple Parfait Substitute maple syrup for boiled sugar and water in Golden Parfait. Mold, pack in ice and salt four hours, and serve with chopped browned almonds. 290 lowney's cook book Nesselrode Pudding To Golden Parfait add one cup boiled chestnuts, mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one tablespoon sherry. Freeze, pack, mold, and serve with rum sauce. Biscuit Tortoni Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with Golden Parfait. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds. Biscuit Glace Add two tablespoons maraschino, two tablespoons sherry, to Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours. Souffle Glace 1 cup cream 1 cup sugar 1 tablespoon grated lemon rind ^ cup wine 4 eggs 1 tablespoon lemon juice I teaspoon salt Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until thick. Cool; add beaten whites and cream beaten until stiff. Add wine, fill paper cases, pack cases in pail, and pack pail in ice and salt four hours. Plain Water Ice 2 cups water 4 egg whites 1 cup sugar flavoring Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring. Freeze. Lemon Water Ice Add the grated rind of one lemon and the juice of three lemons to Water Ice. Freeze. Orange Water Ice Add rind of one orange, one half cup orange juice, two tablespoons lemon juice, to Plain Water Ice. Pineapple Water Ice Add two cups pineapple chopped and pressed through a sieve, with two tablespoons lemon juice, to Plain Water Ice. Lemon Sherbet The same as Water Ice, omitting the whites of eggs. All fruit sherbets made in the same way. Strawberry Bombe Glace Line a mold with Strawberry Ice Cream, fill with Pineapple Water Ice. Pack in ice and salt four hours. Serve with Strawberry Sauce. Raspberry Bombe Glace Line a mold with Raspberry Water Ice. Fill with Vanilla Ice Cream, or whipped cream sweetened and flavored. Pack in ice and salt four hours. Sultana Roll