Candied rose leaves, violets, and other flowers may be found in shops making a specialty of them and are decorative to any cream or ice when placed over the top or as a border around the edge of dish. Slices of angel cake or sponge cake may be placed in ice cream dishes, a little fruit syrup poured over each slice, then a half of a peach or slice of pineapple. Fill up the dish with vanilla ice cream with a tablespoonful of whipped cream on top; decorate with candied fruit.
Place ice cream on small glass plates, pour over one tablespoon of crushed sweetened strawberries or other fruits. Top with sweetened whipped cream, or with any desired prepared sauce. See recipes for sauces.
To make Croquettes: Take ice cream from freezer with a scoop, roll in blanched almonds which have been chopped fine and browned in the oven. Serve in glass plates surrounded with following sauce: Beat up whites of three eggs until stiff, add 1 cup double cream and beat until stiff again, add one-half cup of sugar, one teaspoon orange extract, and one-half cup chopped preserved cherries.
To make Sandwiches: Cut cake into slices, cut slices of ice cream and put between slices of cake. Decorate with powdered macaroons.
Scoop out the pulp of well-flavored cantaloupes and half fill tall lemonade glasses with melon seasoned with a little lemon juice and powdered sugar and dash of cinnamon. Fill up glasses with vanilla ice cream. Decorate with candied lemon or orange peel. To serve Bisque: Arrange lady fingers or oblong sweet wafers in box shape on ice cream plate and tie in place with narrow ribbon. Fill with bisque. Decorate with candied flowers.
Remove peeling from bananas and split lengthwise. Sprinkle with powdered sugar and lemon juice. Arrange on oblong ice cream dishes; place ice cream on bananas, pour over crushed berries, top with sweetened whipped cream. Decorate with maraschino cherries.
ICE CREAMS
Apple Mint Ice Cream
(Makes 2 quarts)
2 oz. bitter chocolate
1½ cups sweet milk