1297. Oranges Glacées à la George Renauldt.
—Have six fine, solid oranges, and with a pastry-tube, one and a quarter of an inch in diameter, cut off the tops of the oranges, then with a small knife remove the covers gently, laying them aside until later. With either a Parisian-potato cutter or a spoon, empty the insides of the oranges, being careful to avoid breaking any of the skin, for should that occur, they will be useless; the interiors can be used for some other purpose. Arrange the oranges, with their covers on, in a square biscuit-glacé box as for [No. 1286]; place the box in a tub, filling it with broken ice mixed with rock-salt, and let freeze for one hour. Prepare a champagne punch as for [No. 1307], and with it fill the interior of the oranges, put on the covers, and with different colored ribbons tie each one, beginning at the top; when at the bottom, turn the ribbon and bring it back to the top in an opposite direction, then make a graceful bow on top of the covers. Lay them again in the box, and let them freeze for one hour longer, then dress them on a dessert-dish with a folded napkin, and serve.
1298. Macédoine Glacée á la Cavour.
—Prepare a pint of lemon ice-cream as for [No. 1278], also a pint of coffee ice-cream ([No. 1273]), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied apricots, cut in slices, one ounce of candied angelica, cut into very small, lozenge-shaped pieces, two ounces of candied pineapple, cut into very thin slices, and twelve French walnuts, shelled and divided. Have a three-pint, square ice-cream mold, place half the lemon ice-cream at the bottom, arrange a third part of the fruits nicely over, dividing them equally, then cover with half of the coffee ice-cream, and with a spoon press it down well. Lay half the remaining fruits on top of this, and spread over the rest of the lemon ice-cream, then the last of the fruits, and fill up the mold with the balance of the coffee ice-cream. Close very firmly, and lay it into a pail with broken ice mixed with rock-salt at the bottom, and filling it with the same, then let freeze for two hours. Two minutes before serving prepare a vessel with warm water, lift up the mold, and wash off the ice and salt, then unmold the macédoine immediately on a cold dessert-dish with a fancy paper over, and send it to the table.
1299. Charlottes Glacées.
—Take six small charlotte-molds, and line them nicely with twelve biscuits à la cuillère ([No. 1231]) cut crosswise into halves. Have ready one pint and a half of vanilla ice-cream ([No. 1271]), and fill the interiors of the molds with it, and turn them onto a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six charlottes, with one macaroon ([No. 1210]) on top of each, then send immediately to the table.
1300. Charlottes Panachées.
—Have six charlotte-molds lined as for charlottes glacées ([No. 1299]); fill them with a pint of vanilla ice-cream ([No. 1271]), then turn them onto six cold dessert-plates. Take a pastry-bag ([No. 1079]), slide down in it a fancy tube (No. 3), and pour into it a pint of whipped crême à la vanille ([No. 1254]); press a little of this onto the top of the charlottes, arrange over them six macaroons ([No. 1210]), press a little more cream about the size of a nut on the top of each macaroon, then with the balance of the cream decorate the bottom of the charlottes all around, and serve.
1301. Méringues Glacées.
—Prepare a pint and a half of vanilla ice-cream ([No. 1271]), and with a round ice-cream spoon divide it evenly onto six cold dessert-plates, and arrange over each two méringue-shells ([No. 1250]), so as to nearly enclose the ice-cream, and then send to the table.