The Century Cook Book

by Mary Ronald

[Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.]

• Remarks about frozen desserts, [488].
• Classification of ice-creams, [488].
• General rules for making ice-creams, [489].
• The cream, [489].
• Sugar, [489].
• Custards, [489].
• “ for biscuits and parfaits, [490].
• Freezing, [490].
• Packing, [490].
• Molding, [491].
• Fancy molding, [491].
• Unmolding, [493].
• Ornamental creams, [493].
• Individual creams, [493].
• Vanilla ice-creams, [494].
• No. 1, Philadelphia, [494].
• No. 2, American (very plain), [495].
• No. 3, French, [495].
• Chocolate ice-cream, [496].
• Caramel ice-cream No. 1, [496].
• “ “ “ 2, [497].
• Coffee ice-cream No. 1, [497].
• “ “ “ 2, [497].
• White or angel ice-cream, [497].
• Italian meringue, [498].
• Rice ice-cream, [498].
• Pistachio ice-cream, [498].
• Neapolitan ice-cream, [498].
• Nesselrode pudding, [499].
• Plum pudding glacé, [500].
• Sauce for plum pudding glacé or for Nesselrode pudding, [501].
• Tutti frutti, [501].
• Fruit ice-creams, [501].
• No. 1, [501].
• No. 2, [501].
• No. 3, [502].
• No. 4, fruit puddings, [502].
• Nut ice-creams, [502].

[Parfaits.]

• General remarks about parfaits, [502].
• Sugar syrup, [503].
• Vanilla parfait, [503].
• Maple parfait, [504].
• Parfait au café and café praliné, [504].
• Chocolate parfait and chocolate praliné, [504].
• Praline powder, [505].
• Angel parfait, [505].
• Imperatrice or rice pudding glacé, [505].
• Parfaits of chestnuts, candied fruits, fresh fruits or berries, [506].
• Biscuits glacé, [506].

[Mousses.]

• Fruit mousses, [507].
• Golden mousse (made without cream), [507].

[Water-ices.]

• Orange ice, [508].
• Lemon ice, [508].
• Strawberry ice, [508].

[Punches and Sherbets.]

• General remarks about punches and sherbets, [508].
• Coffee punch, [509].
• Café frappé, [509].
• Lalla Rookh, [509].