The 1918 Fanny Farmer Cookbook

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue

beating. Place in pan of ice−water, and beat until cold; dissolve gelatine in small quantity

boiling

water; strain into mixture; whip cream, fold in whip, and flavor.

Bombe Glacée

Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture;

cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream.

Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.

Noisette Bomb

Strawberry Ice I

/4 cup hot caramel

syrup

/2 cup sugar

Yolks 4 eggs

/2 cup chopped

blanched filberts

1/3 cups heavy

cream

/2 tablespoon

vanilla

Few grains salt

Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put

through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in

double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff.

Then

add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in

salt and ice, and let stand three hours.

Nesselrode Pudding

cups milk

/2 teaspoon salt

1/2 cups sugar

pint thin cream

Yolks 5 eggs

/4 cup pineapple syrup

1/2 cups French Marrons

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons

forced through a purée strainer; then freeze. Line a two−quart melon mould with part of

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

523