The 1918 Fanny Farmer Cookbook

Coup aux Marrons

Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in

champagne

glasses, allowing one and one−half marrons to each glass, cover with vanilla ice cream, and

garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.

Plombiére Glacé

Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron

glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one

inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with

marron glacé and candied violets or glacé cherries.

Demi−glacé aux Fraises

Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre

with

preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and

ice, and let stand one hour. For ice cream, make custard of two and one−half cups milk, yolks

four eggs, one cup sugar, and one−fourth teaspoon salt; strain, cool, add one cup heavy cream

and one tablespoon vanilla; then freeze.

Mazarine

Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake

cakes, and remove centre or centres, leaving a wall or walls one−half inch thick. Fill with rich

Vanilla Ice Cream, invert on serving dish, and pour over

Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. Cook

syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a

few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé

cherries, and whipped cream.

Flowering Ice Cream

Line two and one−half inch flower−pots with paraffine paper. Fill with ice cream, cover

cream

with grated vanilla chocolate to represent earth, and insert a flower in each.

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

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