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The 1918 Fanny Farmer Cookbook
Violet Ice Cream
quart cream
/3 cup Yvette Cordial
/4 cup sugar
small bunch violets
Few grains salt
Violet coloring
1
3
1
1
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until
well
macerated, then strain through cheese−cloth. Add extract to first mixture; color, freeze, and
mould. Serve garnished with fresh or candied violets; the light purple cultivated violets
should be
used and the result will be most gratifying.
7
8
9
0
Neapolitan or Harlequin Ice Cream
Two kinds of ice cream and an ice moulded in a brick.
Baked Alaska
Whites 6 eggs
2
quart brick of
ice cream
tablespoons
powdered sugar
Thin sheet
6
sponge cake
Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on
sponge cake, turn ice cream on cake (which should extend one−half inch beyond cream),
cover
with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The
board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from
melting. Slip from paper on ice cream platter.
8
1
Pudding Glacé
2
2
1
cups milk
1
/4 teaspoon salt
/3 cup raisins
1
quart thin cream
cup sugar
1
/2 cup almonds
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
518
Page
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