After the last beating and before covering again with ice, if
wished molded, fill cream solidly in every part of mold, that there
may be no air spaces, working up and down with a spoon, which
presses the cream in every part and also lightens it ; heap it a lit*
tie above the brim, press the cover down hard, bind a buttered cloth
over the joint, or use buttered or oiled paper put on with paste or gum
tragacanth, bury it in a pan or tub of ice and salt and cover with a
blanket. If it be a figure or design in two parts, fill each half of
mold a little more than full ; the excess squeezes out on shutting
it. Some cover top of cream in mold with thick white paper.
When ready to serve, wasl^ mold with cold water to remove the
brine ; take off cloth, and wipe mold dry, lift off cover, turn mold
over on a plate, and if room is warm, it will slip off the cream in a
few seconds. It is better not to use warm water on the mold ; it
causes the cream to melt and run down the surface in unsightly
streams. The variety of molds is very large, from the plain pyra-
mid to the most elaborate combinations of figures, animals, flowers
and fruits, corresponding to the flavor, as oranges for orange ice-cream,
etc., and new designs and devices are brought out every year.
A delicate way of serving ice-cream is to place upon it a spoon
of whipped cream, and the most elaborate is to enclose it in me*
ringues or kisses (see Confectionery). Fill the shells with whatever
ice-cream or other ices prepared, put together by twos, thus forming
a large egg, tie it around with a ribbon of suitable color and, send to
table, When several kinds are served at one time, they are desig*
nated by ribbons of the same color as the creams or ices ; white for
almond or vanilla, brown for chocolate, pale and deep yellow for
lemon, pine-apple and orange, pink for strawberry, green for pistach-
io, fawn for peach and apricot, and so for all the others. Sometimeg,
after filling, the edges of the shells are lightly touched with the sofb
part that was removed, to make them stick together. For Mar*
hied Meringuesy fill with two or more creams of different colors, aa
for example, vanilla in one half and chocolate in the other, or straw*
Bottom of page 849 ^^
350 , ICES AND ICE-CREAM.
berry and orange, lemon and pistachio, peach and almond, and any
other combination fancy may dictate. A pleasing contrast also is
famished by filling one-half with ice-cream and the other with water-
ice, or one with a vanity and the other with frozen fruit. The ribbons
should be double-faced and of shades to correspond with and indi-
cate the contents ; or take plain ribbons of the two colors required,
stitch two pieces, one of each color, together at ends, each half the en-
tire length wished, and tie around the meringue, finishing in a bow-
knot, one-half of the bow thus being of each color. Angel or
Cream Cake, Cream Sandwiches, White Lady Fingers, or Centennial
Drops are nice served with Ice-cream.
Page 293
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After the last beating and before covering again with ice, if wished molded, fill cream solidly in every part of mold, that there may be no air spaces, working up and down with a spoon, which presses the cream in every part and also lightens it ; heap it a little above the brim, press the cover down hard, bind a buttered cloth over the joint, or use buttered or oiled paper put on with paste or gum tragacanth, bury it in a pan or tub of ice and salt and cover with a blanket. If it be a figure or design in two parts, fill each half of mold a little more than full ; the excess squeezes out on shutting it. Some cover top of cream in mold with thick white paper. When ready to serve, wash mold with cold water to remove the brine ; take off cloth, and wipe mold dry, lift off cover, turn mold over on a plate, and if room is warm, it will slip off the cream in a few seconds. It is better not to use warm water on the mold ; it causes the cream to melt and run down the surface in unsightly streams. The variety of molds is very large, from the plain pyramid to the most elaborate combinations of figures, animals, flowers and fruits, corresponding to the flavor, as oranges for orange ice-cream, etc., and new designs and devices are brought out every year.
A delicate way of serving ice-cream is to place upon it a spoon of whipped cream, and the most elaborate is to enclose it in meringues or kisses (see Confectionery). Fill the shells with whatever ice-cream or other ices prepared, put together by twos, thus forming a large egg, tie it around with a ribbon of suitable color and, send to table, When several kinds are served at one time, they are designated by ribbons of the same color as the creams or ices ; white for almond or vanilla, brown for chocolate, pale and deep yellow for lemon, pine-apple and orange, pink for strawberry, green for pistachio, fawn for peach and apricot, and so for all the others. Sometimeg, after filling, the edges of the shells are lightly touched with the soft part that was removed, to make them stick together. For Marbled Meringues, fill with two or more creams of different colors, aa for example, vanilla in one half and chocolate in the other, or straw-
Bottom of page 849 ^^
berry and orange, lemon and pistachio, peach and almond, and any other combination fancy may dictate. A pleasing contrast also is furnished by filling one-half with ice-cream and the other with waterice, or one with a vanilla and the other with frozen fruit. The ribbons should be double-faced and of shades to correspond with and indicate the contents ; or take plain ribbons of the two colors required, stitch two pieces, one of each color, together at ends, each half the entire length wished, and tie around the meringue, finishing in a bowknot, one-half of the bow thus being of each color. Angel or Cream Cake, Cream Sandwiches, White Lady Fingers, or Centennial Drops are nice served with Ice-cream.