111. Frozen desserts offer an opportunity for variety in serving,
because they occur in so many different forms. The method of serving
depends, of course, on the nature of the frozen dessert, but any one of
them that may be served from a large plate or dish is always attractive.
This may be done, as has been explained, if the frozen mixtures are
molded either as a single kind or as a combination of two or more kinds.
112. To remove a molded dessert from the mold before serving, first
clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
Then remove the cover and allow it to stand for a few minutes in a warm
place. This treatment will cause the outside of the frozen mixture to
melt slightly and permit it to slip easily from the mold. A warm cloth
or warm water is sometimes used to melt the surface, and it accomplishes
the work more quickly; but when the mold is so treated it is likely not
to look so well. As soon as the surface is a trifle soft, turn the mold
out on a dish and serve it immediately.
113. Receptacles of numerous kinds are in use for individual servings of
frozen desserts. Slices of ice cream cut from a brick mold and
individual molds are usually served on a small plate about the size of a
bread-and-butter plate. It may be placed directly on the plate, or a
paper doily of the proper size may be put on the plate and the frozen
dessert set on this. Sherbet glasses are much used for individual
portions and are very attractive for this purpose, especially when they
have long stems. Paper cases, such as those shown in Fig. 23, also make
excellent receptacles for individual servings. They may be plain or
fancy and are generally used to carry out a color scheme or a decorative
idea. Meringues having the bottom removed and the center scooped out are
sometimes used as cases in which to serve ice cream. These are made of
egg white and sugar and baked in the oven. They are not difficult to
prepare, as the recipes for them in _Cakes, Cookies, and Puddings_, Part
2, explain, and they are often garnished with whipped cream. All such
receptacles are placed on a small plate either with or without a paper
doily of the right size.
[Illustration: FIG. 23]
[Illustration: FIG. 24]
114. It is a little more difficult to serve desserts frozen in a freezer
than those which an molded. However, there are numerous ways of
garnishing and serving such desserts to add to their attractiveness.
Candied fruits, such as cherries and pineapple, candied violet, mint,
and rose leaves, maraschino and crème-de-menthe cherries, fresh
strawberries, preserved cherries, strawberries, and other fruits, sliced
peaches or bananas, whipped cream, toasted coconut, chopped nuts of
different kinds, and various kinds of fruit sirups may all be used to
advantage with these desserts. Fig. 24 shows ice cream served in a
stemmed sherbet glass with grape juice and garnished with whipped cream
and a maraschino cherry. Then, too, a chocolate sirup made by cooking
sugar, water, and chocolate or sugar, milk, and chocolate may be served
hot or cold over ice cream and similar desserts. Another excellent dip
is made of any kind of fruit juice thickened with sugar. The marshmallow
whip explained in Art. 54 may be made in any desirable color and then
used alone or with a dip as a garnish for ice cream.
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