Ornamental Creams.—A plain ring-mold of ice-cream in any color can be made an ornamental cream, by filling the center with berries or with whipped cream for sauce. The whipped cream may be colored to give pleasing contrast. For instance, a white ice-cream-ring filled with pink whipped cream and a few pink roses laid on one side of the dish, or a ring of pistachio ice-cream filled with white whipped cream or with strawberries, and a bunch of green leaves laid on one side of the dish.
Melon cream. A melon mold may be lined with pistachio ice-cream, the center filled with pink ice-cream mixed with a few small chocolates to represent seeds, or with French ice-cream, which is yellow, and mixed with blanched almonds. The surface of the melon when unmolded is sprinkled with chopped browned almonds to simulate a rind. This dish may be garnished with leaves.
Spun sugar. Spun sugar can be employed to ornament any form of cream. It may be spread over or be laid around it, and makes a beautiful decoration.
Individual Creams, representing eggs or snow-balls, can be served in a nest of spun sugar. Glacé grapes or oranges can be arranged on the same dish with individual creams representing peaches and pears, the whole lightly covered with a little spun sugar.
Combinations. Individual ice-creams, representing roses, can be held by artificial stems, stuck into a rice socle, with natural roses and leaves interspersed, giving the effect of a bouquet.
Individual creams are also served in baskets of nougat or of pulled candy. The baskets can be ornamented by tying a bunch of roses with a ribbon on the handle.
Individual creams representing strawberries are served on flat baskets, or piled on a flat dish and trimmed with natural leaves.
Forms of ice-cream representing animals and vegetables are in questionable taste, and are not recommended.
Attention is called to the following creams given in the receipts, which are especially good: