The 1918 Fanny Farmer Cookbook

Biscuit Tortoni in Boxes

cup dried macaroons,

finely crushed

/2 cup sugar

/3 cup sherry

cups thin cream

pint heavy

cream

Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add

cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.

heavy

Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one−half

inch

and

wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers

of same color as ribbon. Remove ice cream from brick, cut a slice three−fourths inch thick,

place it in box.

Frozen Soufflé Glacé

eggs

tablespoon lemon

juice

Grated rind 1

lemon

/2 cup Madeira wine

/3 cup sugar

Few grains salt

/3 cup heavy cream

Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until

mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed,

set

in a pan of ice−water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small

paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight−fitting

cover. Pack mould in salt and ice, and let stand two hours.

Frozen Plum Pudding

cups milk

21/2 cups cream

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

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