The Swedish, French, American cook book

Make a Napoleon Ice Cream, see recipe: Assorted Ice Creams a la Napoleon. Put half cup water on stove, add to that four tablespoons granulated sugar, thicken the water with onone tablespoon cornstarch dissolved in cold water, add four ounces of cut-up chocolate, stir on the ice until cold. When cold add this to half of the Napoleon ice cream. Line a melon mould with Napoleon white ice cream, fill the centre with the chocolate, put more white ice cream on top. Put cover on, secure with some lard or fat all around (take care not to let any salt water get in) pack in salt and ice and let freeze from one to one and a half hours. When ready to serve, dip in warm water, turn out on a nice paper doily, serve with whipped cream, garnish with spun sugar if at hand. Delicious ice cream for luncheon or dinner. Serve with fancy cakes. These ice creams can be made into ice creams a l’Alaska by beat¬ ing whites of eggs to a meringue, sweeten and flavor with brandy or vanilla. When the ice creams are turned out, put in a pie plate (packed in ice), cover with the meringue and decorate. Put in a very quick oven for a few seconds to brown, then lift on to a platter on a paper doily, garnish with spun sugar, and serve. Lemon Snow (Neige au Citron ) a la Ericsson Hammond Make a nice rich lemonade from six lemons; squeeze the lemons, add five cups water, about one and a half cups sugar, and the rind of one lemon; let stand for one hour. When ready to freeze beat the whites of four eggs to a stiff meringue, add to the lemon¬ ade, put in a freezer, pack in ice and salt, freeze until hard. Then put in a melon mould, pack in ice and salt, and let freeze from thirty minutes to one hour — until ready to serve. Dip in luke¬ warm water, turn out on a cold platter. Serve with fruit sauce around. Orange, Raspberry, Strawberry, and Pineapple Snow Are all made in the same way as Lemon Snow a la Ericsson Hammond [see preceding recipe]. Orange Ice (Glace a V Orange) a la Ingeberg Six oranges, one lemon, six cups water, one and a half cups sugar. How to Make It. Wash oranges and lemon. Grate the out¬ side of two oranges (be careful not to go too deep as that would make the ice bitter). Put the water on stove, add the orange and lemon juice and rinds, tint with a little orange coloring and a speck of red coloring to give it the shade of orange, add the sugar, let come to a boil, let simmer about fifteen minutes, then skim. Take off stove, let stand until cold. When cold, put in a freezer, pack in ice and salt, let freeze until hard. During the time, stir occa¬ sionally with a wooden spoon. This is delicious served for luncheon or supper in glasses gar¬ nished with a maraschino cherry. Can also be put in glasses with whipped cream on top and a maraschino cherry in the centre. Orange Ice (Glace a 1’ Orange) a la Surprise Select nice, even-sized oranges, cut a little slice from underneath so that they will stand, and another slice from the top, scoop out carefully, leave in ice water until ready to serve. Make an orange ice [see preceding recipe: Orange Ice], and with it fill the oranges. Llave ready some whites of eggs beaten to a meringue, sweetened