Small ices are often served in cases made from the rinds of tangerine oranges or other fruit, the pulp having been previously scooped out, on glass ice-plates, in glass cups, or fancy ice-cases made of daintily fashioned paper, and so on. Sometimes pineapples or small melons are used, after scooping out the interior, as holders for ices flavoured with the same fruit as the case is made of.

For sorbets and punches the mixture is half frozen, never firm enough to mould, but in a very thick, creamy mass. They are served in fancy glasses or cases, one to each guest, just before the roast.