Sprinkle the bottom of the bowls with various fresh fruits cut into dice; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits.
[2815—COUPES VENUS]
Half-fill the bowls with vanilla ice-cream.
In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it.
Border the peaches with a thread of Chantilly cream.
[2816—LIGHT ICES]
These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer.
To this class belong the ices most commonly served and the best; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “Bombes,” the “[Mousses],” the “Parfaits,” the “Puddings,” and the “Iced Soufflés.”
These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy.