of sweet almonds and two ounces of bitter almonds (No. 1207). Put in a
vessel, cover with cold water, and let them soak for fully one hour.
Drain thoroughly through a sieve, and pound them well in a mortar,
adding, little by little, a gill of cold water, and continue pounding
for ten minutes. Now remove to a vessel and add two gills of lukewarm
water, and mix together with the spatula for two minutes. Spread a large
napkin over another vessel, pour on the above preparation, lift up the
four corners, and holding it with the left hand, squeeze the liquid
through with the right. Lay this almond milk aside for further use. Put
into a saucepan two gills of cold water, half an ounce of gelatine, a
piece of vanilla-bean two inches long and split in two, and four ounces
of powdered sugar. Mix well with the spatula for two minutes; remove the
spatula, put on the lid, and let infuse for thirty minutes. Then place
the saucepan on the hot stove, and stir gently from the bottom, allowing
it to boil slowly for four minutes. Remove it from the fire, and let the
pan rest on the table for three minutes. Pour in the almond milk, mix
again for two minutes, using the spatula, and strain the whole through a
fine sieve into another vessel. Have a three-pint, channeled
blanc-manger mold; put some broken ice at the bottom of a pail, place
the mold on it, arranging more broken ice around the sides, so that the
mold be entirely sunk in the ice as far up as the edge. Stir the
preparation for one minute, then pour it into the mold, cover the pail
with a napkin, and leave it to congeal for one hour. Take up the mold
carefully from the pail, wipe off the ice with a towel, and have ready a
cold dessert-dish with a folded napkin over. Turn out the blanc-manger
onto this; decorate the surface with two ounces of candied cherries and
one ounce of angelica, and it is ready for the table.
=1271. Vanilla Ice-cream.=--Boil in a saucepan one pint of milk with
half a vanilla-bean; put in a vessel half a pound of powdered sugar, and
six egg yolks, and with a spatula mix thoroughly for ten minutes; then
add it to the boiling milk, stirring for two minutes longer, and pour
the whole into a copper basin, placing it on a moderate stove to heat
for five minutes, stirring at the bottom continually with the spatula,
and being careful not to let it boil. Remove from off the fire, place it
on a table, and add immediately one pint of sweet cream, still mixing it
for two minutes more; let cool off for thirty minutes, then strain
through a sieve into an ice-cream freezer; put on the lid, and lay it in
an ice-cream tub, filling the freezer all round with broken ice, mixed
slightly with rock-salt; then turn the handle on the cover as briskly as
possible for three minutes. Lift up the lid, and with a wooden spoon
detach the cream from all around the freezer, and the bottom as well.
Re-cover it, and turn the handle sharply for three minutes more;
uncover, and detach the cream the same as before, being careful that no
ice or salt drops in. Put the lid on, and repeat the same three times
more. The ice-cream should by this time be quite firm, so have a cold
dessert-dish with a folded napkin, dress the ice-cream over, and send to
the table.
This same ice-cream can be formed into a single brick by having a
brick-shaped form, filling it with the cream, and pressing it down
quickly with a spoon; cover closely, being careful that the form is
completely filled, so that no salted water can penetrate into it. Put
broken ice at the bottom of a pail, mixing in a little rock-salt, lay
the form on top, covering it entirely with broken ice and salt; let
freeze for one hour, remove, and bathe it in a vessel containing
lukewarm water; wash off the ice and salt that adhere, and lift it out
as quickly as possible; remove the cover, and turn it on a dessert-dish
with a folded napkin, lift up the mold, and send the ice-cream to the
table.
=1272. Chocolate Ice-cream.=--Prepare and cook exactly the same as for
vanilla ice-cream (No. 1271); put in a saucepan two ounces of
well-chopped cocoa and an ounce of powdered sugar, add to it half the
cream preparation; place the pan on the stove, and with a pastry-whip
stir briskly, and let boil for three minutes; take it from the fire, add
it to the remaining half of cream, then mix the whole well together for
two minutes. Strain through a fine sieve into an ice-cream freezer, let
cool for thirty minutes, then proceed to freeze it exactly the same as
for the vanilla ice-cream, and serve it also the same.
=1273. Coffee Ice-cream.=--Put in a vessel half a pound of powdered
sugar and six egg yolks; mix well with the spatula for ten minutes, then
add one pint of boiling milk, stir for two minutes longer, and pour the
whole into a copper basin; place it on the hot stove, and with the
spatula stir gently at the bottom until well heated, but it must not
boil. Take from off the fire, set it on a table, then immediately add a
pint of sweet cream, mixing again for two minutes, and throw in two
ounces of freshly ground Mocha coffee, stirring for two minutes longer;
return the basin to the stove, beat it up again with the pastry-whip,
and lay it on the table once more. Cover with a napkin, so that the
coffee can infuse thoroughly for half an hour, then strain through a
fine sieve into the freezer, and proceed freezing, and serving exactly
the same as for vanilla ice-cream (No. 1271).
=1274. Strawberry Ice-cream.=--Prepare and proceed exactly the same as
for the coffee ice-cream (No. 1273), suppressing the coffee, and when
the cream is cooked and cool, add half a pint of well picked and cleaned
strawberries. Mix well with the spatula for two minutes, then strain
through a fine sieve into the freezer, pressing the strawberries through
with a wooden spoon; remove the sieve, cover the freezer, and proceed to
freeze, and serve precisely the same as for vanilla ice-cream (No.
1271).
=1275. Pistache Ice-cream.=--Have two ounces of fine, dried pistaches,
using only the best quality; put them into a pie-plate, place it in the
oven to let the nuts get a light brown color, which will take about six
minutes; remove from the oven, lay the pistaches in a mortar with one
ounce of granulated sugar, and pound slightly. Have a cream preparation
exactly the same as for coffee ice-cream (No. 1273), suppressing the
coffee. When cooked, add the pint of sweet cream and the pistache, then
place it on the stove and beat well, stirring continually. Remove from
the fire, cover the basin with a napkin, and let get thoroughly cool
for thirty minutes. Add three drops of orange-flower water and five
drops of spinach-green, mix the whole well for two minutes, then strain
through a fine sieve into the freezer, and proceed to freeze and serve
exactly the same as for vanilla ice-cream (No. 1271).
=1276. Peach Ice-cream.=--Put in a vessel half a pound of powdered sugar
with six egg yolks, then mix well with the spatula for ten minutes; add
a pint of boiling milk, stir for two minutes longer, and pour the whole
into a copper basin. Place it on a hot stove, and heat it thoroughly,
stirring continually, but not letting it boil; remove, lay it on the
table, and mix in immediately one pint of sweet cream; then leave it to
cool for thirty minutes. Have six ripe, fine, sound peaches, wipe them
nicely, cut them in two, remove the stones, then mash them into the
cream, mixing thoroughly for three minutes; strain through a fine sieve
into a freezer, pressing the peaches through with a wooden spoon, then
proceed to freeze, and serve precisely the same as for the vanilla
ice-cream (No. 1271).
=1277. Banana Ice-cream.=--Prepare and proceed exactly the same as for
the peach ice-cream (No. 1276), using four peeled, sound, and ripe
bananas instead of the peaches, and finishing exactly the same as for
the other.
=1278. Lemon Ice-cream.=--Put half a pound of powdered sugar into a
basin; grate in the rind of two fine lemons, add four egg whites, and
mix well with a wire whip for two minutes, then add a pint of cold milk,
stirring again for one minute. Place the basin on the hot stove, stir
briskly with the whip, and take it off when coming to a boil, lay it on
the table, and pour in a pint of sweet cream, mixing well for two
minutes. Let it get cool during half an hour, then strain through a fine
sieve into a freezer, and finish precisely the same as for vanilla
ice-cream (No. 1271).
=1279. Lemon Water-ice.=--Put in a vessel half a pound of powdered
sugar, with one quart of cold water; grate in the rind of a large lemon,
or of two small ones, squeezing in the juice of three good-sized ones,
or of four if small, and with the spatula beat well together for five
minutes. Have a syrup-weigher, place it in the centre of the
preparation, and if it be twenty-one degrees it is correct, if not, add
a little more powdered sugar; remove the weigher, mix a little more, and
then strain through a sieve into the freezer, putting on the cover, and
proceed to freeze it precisely the same as for vanilla ice-cream (No.
1271), serving it the same.
=1280. Orange Water-Ice.=--Put into a vessel one quart of cold water,
half a pound of powdered sugar, and grate in the rind of two fine, ripe,
medium-sized, red oranges, adding their juice besides, the juice of
three medium-sized, sound lemons, then finish the same as for lemon
water-ice (No. 1279).
=1281. Raspberry Water-ice.=--Place in a vessel half a pound of powdered
sugar, squeeze in the juice of three sound lemons, add a pint of nicely
picked and cleaned raspberries, then with the spatula beat briskly for
five minutes; add a quart of cold water, mixing again for one minute,
and proceed to finish and serve the same as for lemon water-ice (No.
1279).
=1282. Cherry Water-ice.=--Procure one pound of sound, solid, sour
cherries; put them in a vessel, after picking off the stems nicely, with
half a pound of powdered sugar, and squeeze in the juice of three fine
lemons. Mix well with the spatula for five minutes, then add a quart of
cold water, stirring the mixture for two minutes longer, and strain
through a fine sieve into the ice-cream freezer, pressing the cherries
down with a wooden spoon. Proceed to freeze, and serve exactly the same
as for the vanilla ice-cream (No. 1271).
=1283. Pineapple Water-ice.=--Cut a small-sized, ripe pineapple in two;
put one half away for further use, paring and peeling the other half
neatly, then cut it into small pieces; place them in a mortar, and pound
them thoroughly to a pulp; ten minutes will suffice for this. Add half a
pound of powdered sugar, and pound again for five minutes; transfer the
whole into a vessel, squeeze in the juice of three sound lemons, then
pour in a quart of cold water, and mix well with the spatula for two
minutes. Strain through a fine sieve into the freezer, adding two egg
whites, beaten to a stiff froth, then beat well for one minute more.
Cover with the lid, and finish it the same as the vanilla ice-cream (No.
1271).
=1284. Peach Water-ice.=--Procure eight medium-sized, fine, ripe
peaches; wipe them neatly, cut in two, remove the stones, then mash them
in a vessel with half a pound of powdered sugar; squeeze in the juice of
three fine lemons, mix well with the spatula for two minutes, and pour
in a quart of cold water, mixing for two minutes more. Strain through a
fine sieve into the freezer, cover, and proceed to freeze the cream as
for vanilla ice-cream (No. 1271), serving it the same.
=1285. Apricot Water-ice.=--Have twelve good-sized, fine, sound
apricots; wipe them neatly, cut them in two, remove the stones, and put
them in a vessel with half a pound of powdered sugar, mashing them
thoroughly. Have two ounces of bitter almonds, peel, and pound without
drying them; add one gill of cold water and one ounce of powdered sugar,
pounding the whole together. Arrange a napkin over the vessel containing
the apricot preparation; pour over it the contents of the mortar,
pressing the juice through the napkin into the vessel, and mix well
together for two minutes with the spatula. Squeeze in the juice of three
sound lemons; add a pint and a half of cold water, mix again for two
minutes, then strain through a fine sieve into the freezer. Put on the
cover, and proceed to finish exactly the same as for the vanilla
ice-cream (No. 1271).
=1286. Biscuits Glacés.=--Put six egg yolks in a copper basin, with two
ounces of powdered sugar, half a gill of maraschino, and a quarter of a
gill of Swiss kirsch. Then with a pastry-whip beat well together for two
minutes. Place the basin on a hot stove, and stir briskly with the whip
for five minutes. Remove it from the fire, and immediately put the basin
into a vessel containing ice-water, and stir continually for two minutes
more. Add a pint and a half of whipped cream à la vanille (No. 1254),
and mix well with the rest for three minutes. Then cover the basin with
a napkin, and let repose for ten minutes. Have six paper cases, four
inches long, two inches wide, and one and a half inches high, and fill
equally with the above preparation. Have ready a square biscuit-glacé
box, ten inches high by six inches square, and having inside a loose,
two-tier frame. Place this box in an ice-cream tub, filling it with
broken ice mixed with rock-salt. Wipe the cover neatly, and after
lifting it up, remove the frame and place three biscuits on each tier;
return the frame to the box, put the cover on, and let freeze for one
and a half hours. Have a cold dessert-dish covered with a folded napkin;
uncover the box, lift up the frame, and dress the biscuits nicely on the
dish, sending them to the table at once.
=1287. Biscuits Tortoni.=--Prepare and proceed exactly the same as for
biscuits glacés (No. 1286), only placing the preparation into six round,
fancy paper cases, instead of square ones. When filled, sift evenly over
the surfaces two ounces of finely powdered macaroons (No. 1210); lay
them on the tiers of the frame, and freeze them, serving them precisely
as the biscuits glacés.
=1288. Iced Pudding à la Diplomate.=--Have a biscuit-glacé preparation
exactly the same as for No. 1286; cut ten biscuits à la cuillère (No.
1231) into dice-shaped pieces, and add them to the preparation. Then,
with a wooden spoon, mix lightly for two minutes. With this fill a
three-pint, melon-shaped form, and place the cover on. Have a pail, with
broken ice in the bottom; lay the form on it, and fill the pail with
more broken ice and rock-salt, and let it freeze thoroughly for two
hours. Have ready a vessel with warm water; take out the mold from the
pail, plunge it into the warm water, to wash away the ice and salt; then
remove it immediately. Unmold it onto a dessert-dish with a fancy paper,
and serve.
=1289. Plum Pudding Glacé à la Gladstone.=--Have ready three ounces of
Malaga raisins, prepared as for No. 1081; place them in a stone jar with
half a pint of good old sherry, adding three ounces of candied cherries
cut into quarters, one ounce of finely chopped candied citron, and two
ounces of candied apricots, also cut into small pieces; then with the
spatula mix gently together for one and a half minutes. Cover the jar,
and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as
for No. 1272, and just before removing it from the freezer add the above
fruit preparation, mixing well with the spatula for fully two minutes.
Put on the cover, and let freeze again for five minutes longer. Take a
three-pint melon-form, and with a spoon fill it with the pudding
preparation; cover it well, and put it in a pail containing broken ice
and rock-salt at the bottom; then fill up the pail with more ice and
salt, allowing it to freeze for fully two hours. In the meanwhile
prepare the following sauce: put in a saucepan two egg yolks with one
ounce of powdered sugar; place it on a slow stove, and with a
pastry-whip stir briskly, adding gradually one gill of old English
brandy. Heat it well, but it must not boil. Then take from the fire, set
the pan on a table, and continue stirring for twelve minutes. Add a pint
of well-whipped crême à la vanille (No. 1254), mixing the whole well
together with the whip for two minutes, and pour the sauce into a china
bowl, placing it in the ice-box. Have a vessel ready containing warm
water; lift the mold from the pail, plunge it into the water to remove
the ice and salt adhering; then lift it up, unmold the pudding
immediately, and place it on a dessert-dish, with a fancy paper cover.
Beat well the sauce; transfer it to a silver sauce-bowl, and send it to
the table with the plum pudding, serving it separately.
=1290. Macaroon Ice-cream.=--Take six ounces of macaroons (No. 1210);
put them into a tin pan, and place it in a moderate oven to dry for ten
minutes. Remove, and lay them on a table to cool off for twenty minutes,
then put them in a mortar, pound thoroughly, and sift them over a sheet
of paper. Have ready a vanilla ice-cream as for No. 1271, and just
before serving add to it the sifted macaroons, and with the spatula mix
thoroughly for five minutes, and with this fill a three-pint brick-mold,
covering it tightly. Have ready a pail with broken ice and rock-salt at
the bottom, lay the mold over, and fill up the pail with more ice and
salt. Let it freeze for two hours, and when ready to serve, have ready a
vessel with warm water, take up the mold, bathe it in the water, and
wash off all the salt and ice that adhere, then unmold the ice-cream
onto a dessert-dish with a fancy paper over, and send to the table
immediately.
=1291. Pudding Glacé à la Frankie Cleveland.=--Prepare half the quantity
of vanilla ice-cream as for No. 1271; when frozen, let it rest, and
prepare also half the quantity of biscuit-glacé preparation (No. 1286),
and when ready cover the basin, and let rest also. Have half a pound of
marrons glacés (candied chestnuts); break them into pieces onto a plate;
take a three-pint melon-form, arrange the vanilla ice-cream all around
it, dividing it evenly, and filling up with alternate layers of the
biscuit preparation and the marrons glacés; cover the mold tightly, and
place it in a pail with broken ice mixed with rock-salt at the bottom,
also filling the pail with more ice and salt, then let freeze for fully
two hours. Two minutes before serving, bathe the mold in warm water to
remove the ice and salt that adhere, unmold, and send to the table
immediately with a sauce-bowl full of the following sauce: add to half a
pint of whipped cream à la vanille (No. 1254) one gill of strawberry
juice, and half a gill, or two ounces, of yellow chartreuse; beat well
together with the whip for two minutes, then pour it into the
sauce-bowl.
=1292. Napolitaine Ice-cream.=--Prepare a pint of vanilla ice-cream as
for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of
raspberry water-ice (No. 1281). Take a long brick-form holding three
pints, put at the bottom of this the raspberry water-ice, arrange the
vanilla ice-cream on top, and fill up with the pistache, then cover
tightly. Take a pail with broken ice mixed with rock-salt at the bottom,
lay the form over, and fill up the pail with more ice and salt, and let
freeze for two hours. Plunge the form in warm water to wash off the ice
and salt, and unmold the ice-cream onto a piece of paper laid on the
table. Dip a long knife in warm water, cut the brick lengthwise through
the centre, then each piece into three, so that the Napolitaine will be
divided into six equal-sized square pieces, each one having the three
kinds of cream. Dress on a cold dessert-dish with a fancy paper over,
and serve.
=1293. Tutti-frutti.=--Prepare a pint of vanilla ice-cream as for No.
1271, half a pint of strawberry ice-cream (No. 1274), and half a pint of
lemon water-ice (No. 1279); let them remain in the freezers. Put four
ounces of candied cherries onto a plate, cut them in halves, and add two
candied apricots cut into small pieces. Take six tutti-frutti molds,
open one of them, and lay on the cover a spoonful of strawberry
ice-cream, with a spoonful of the lemon water-ice, one beside the other,
press the sixth part of the candied fruits onto the ice-cream in the
cover of the mold, filling the bottom with vanilla ice-cream, and close
together firmly. Lay it immediately into a pail with broken ice and
rock-salt at the bottom, cover the mold slightly with more ice and salt,
then proceed to prepare the other five molds exactly the same. When they
are all in the pail and covered as the first one, fill it up entirely
with broken ice and salt, and let it freeze for one hour. Have a vessel
containing warm water ready at hand, and prepare six small
dessert-plates with a small fancy paper on each, lift up the molds, one
after the other, wash them off quickly with the warm water, and unmold
the tutti-fruttis onto the cold plates, and serve.
=1294. Plombière à la Kingman.=--Put together into a saucepan eight egg
yolks, half a pound of powdered sugar, a piece of vanilla-bean one inch
long and split in two, also a pint of sweet cream, and six ounces of
finely grated cocoa. Mix well with the spatula for two minutes, then
place the pan on the hot stove, and stir constantly while heating, but
under no circumstances must it boil. Remove it from the fire, and lay
the pan in a cool place on the table for thirty minutes. Put an
ice-cream freezer into a tub, fill it all round with broken ice mixed
with rock-salt, remove the cover, and after wiping the freezer well,
strain the preparation through a sieve into it, cover it again, and with
the hands turn the handle of the cover for five minutes in opposite
directions. Lift up the cover, and with the spatula detach the
preparation that adheres to the sides, readjust the cover, and turn
again the handle, beginning in an opposite direction from the first
time; after five minutes, detach from the sides as before, and repeat
for the third time the turning process. Finally lift off the cover, and
detach the cream from all around, and it will now be thoroughly firm, so
cover it again, and let it rest. Beat up to a froth one gill of sweet
cream as for No. 1254; take a glass or silver stand, and with an
ice-cream spoon remove the cream from the freezer, spoonful by spoonful,
and dress it in the centre of the bowl, keeping it as high as possible,
and giving it a pretty, pyramid shape. Fill a paper cornet with the
whipped cream, cut off the point, and decorate artistically the top and
sides of the plombière. Chop up very fine two ounces of pistache, and
sprinkle them evenly over the surface, then send to the table.
=1295. Parfait au Café à la Parisienne.=--Place six ounces of powdered
sugar in a saucepan with six egg yolks and a pint of sweet cream, and
mix well together for two minutes; set the saucepan on the hot stove,
then stir gently and continually from the bottom, using a spatula, until
nearly coming to a boil; as this is difficult to determine on account of
the briskness of the fire, the best way to tell when it is sufficiently
done is to lift up the spatula and see whether the cream adheres thickly
to it, if so, remove the saucepan from the fire and lay it on the table,
add immediately to it four ounces of freshly roasted Mocha coffee in
beans, then stir again well for one minute more. Remove the spatula,
cover the saucepan with a napkin, put the lid on, and let infuse for one
hour. Beat up one pint of fresh sweet cream as for No. 1254, and let
rest until needed. Place an ice-cream freezer in a tub, fill it up all
round with broken ice mixed with rock-salt, wipe the cover nicely, and
then remove it; strain the infused preparation through a fine sieve into
the freezer, put on the cover, then take hold of the handle, and turn
the freezer briskly in opposite directions for five minutes; remove the
cover, and with the spatula detach all the cream that adheres to the
sides and bottom, recover, and turn sharply as before; remove the cover,
detach the cream from the sides and bottom, replace the cover, and begin
turning again in opposite directions for five minutes longer. The cream
should now be thoroughly frozen. Drop the whipped cream into the
freezer, very little at a time, meanwhile mixing it gently with the
spatula, which should take four minutes to accomplish it; then have
ready a three-pint, channeled, ice-cream mold, and with an ice-cream
spoon fill the mold with the preparation, and put on the lid. Place some
broken ice with rock-salt at the bottom of a pail, lay the mold over,
and fill up the pail with more ice and salt, then let freeze for fully
one hour. Afterward remove the mold, dip it into lukewarm water, wipe
away the ice and salt, and lift it up immediately, take off the cover,
and turn the cream onto a cold dessert-dish with a folded napkin, and
serve.