This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Between thin slices of devil's food, angel cake, sponge cake or butter cake, or between halves of eclair or cream-puff shells, place a serving of ice-cream of a flavor to blend well with the cake. Cover with chocolate, butterscotch, marshmallow, maple or fruit sauce, either hot or cold, and top with whipped cream and nut-meats of various kinds, moist coconut, powdered or granulated chocolate or pieces of fresh or canned fruit.
For example: (1) Between thin slices of gold or white cake, place a slice of vanilla ice-cream; over the whole pour plain marshmallow sauce or whipped cream and garnish with several tablespoons of crushed strawberries. (2) Fill a cream-puff shell with peach ice-cream and pour over it a peach sirup, topped with whipped cream. (3) Place chocolate or vanilla ice-cream between layers of white or angel cake and cover with a thick fudge sauce.
Vanilla, chocolate or any other ice-cream served in a low glass, with sweetened crushed fruit or any desired sauce poured over it, is known as a sundae. Whipped cream, nuts, marshmallow cream, etc., may be added as a garnish.
1 pint strawberry ice-cream 1 pint pistachio ice-cream 1 pint orange ice
(Any preferred combination of flavors may be used instead of these)
Pack a mold in salt and ice and spread the strawberry icecream smoothly over the bottom. If it is not very firm, cover and let it stand for a few minutes. Spread a good layer of orange ice upon it, and as soon as this hardens, spread over it the pistachio ice-cream. Cover and freeze.
1 cup sugar
2 1/2 cups milk
1 cup heavy cream
1 cup candied fruit or nuts
Make a custard of the eggs, sugar, salt, milk and cream. Cool and freeze. Fill a mold with alternate layers of the frozen cream and candied fruit or nuts. Cover and freeze.
1 quart milk
1/2 cup pulverized coffee
1/2 cup sugar
2 tablespoons flour
Put the milk into a double boiler, drop into it a muslin bag containing the pulverized coffee and let it infuse for fifteen minutes, keeping the milk at the scalding point. Beat the eggs and sugar together until smooth. Remove the bag of coffee from the milk, add the flour stirred with a little cold milk or water and cook fifteen minutes. Pour over the egg mixture and return to the double boiler to cook until smooth and thick. When cold partly freeze, then fill paper cases with the mixture and complete the freezing. Serve garnished with whipped cream.
3 cups milk 1 1/2 cups sugar 5 egg-yolks 1/8 teaspoon salt 1 pint cream
3 tablespoons pineapple sirup
1 cup almonds
1 cup French chestnuts
1/4 cup seeded raisins
1/4 cup assorted fruits
Make a custard of the milk, sugar, egg-yolks and salt. When cool, add the cream and pineapple sirup. Blanch the almonds and chop them fine, then pound to a paste. Shell the chestnuts, blanch and boil until tender. Force through a sieve, and add to the custard. Freeze.
Line a two-quart melon mold with half the frozen mixture. To the remaining half, add a half-dozen large French chestnuts which have been boiled until tender, also the raisins and the assorted fruits cut in bits. Fill the mold with this mixture, cover and pack in ice and salt for two hours, or pack and freeze in the trays of the mechanical refrigerator. This is often served in individual paper cases with a bit of candied fruit on top of each.