This quantity will fill twelve boxes.
MAPLE PANACHÉE
Fill stem ice cream dishes half full with caramel ice cream; on top put a layer of vanilla ice cream. Smooth it down and dust thickly with toasted pecan nuts chopped fine.
A pint of each cream will fill six dishes.
GERMAN CHERRY BISCUITS
Fill paper cases half full of pineapple water ice. Put over a layer of candied cherries chopped, then a layer of vanilla ice cream; smooth it quickly, place a marron glacé in the centre, and garnish the cream with a meringue made from the whites of two eggs and two tablespoonfuls of powdered sugar. Dust this with grated macaroons, and send to the table. Make the meringue and grate the macaroons before dishing the ice cream.
A pint of each cream will fill eight cases.
FRUIT SALAD, ICED
Make one quart of lemon or orange water ice and stand it aside for at least one or two hours to ripen. Make a fruit salad from stemmed strawberries, sliced bananas cut into tiny bits, a few very ripe cherries, a grated pineapple if you have it, and the pulp of four or five oranges. After the water ice is frozen rather hard, pack it in a border mold, put on the lid or cover and bind the seam with a strip of muslin dipped in paraffin or suet, and repack to freeze for three or four hours. Sweeten the fruit combination, if you like, add a tablespoonful or two of brandy and sherry, and stand this on the ice until very cold. At serving time, turn the mold of water ice on to a round compote dish, quickly fill the centre with fruit salad, garnish the outside with fresh roses or violets, and send at once to the table.
This will serve eight or ten persons at luncheon.