Italian Meringue

1/2 cup sugar

1/4 cup water

1 tablespoon gelatine or

1/4 teaspoon granulated gelatine

Whites 3 eggs 1 cup thin cream 1/2 tablespoon vanilla

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 1/2 cup sugar 1/2 cup chopped blanched filberts

3/4 cup hot caramel syrup Yolks 4 eggs 1 1/3 cups heavy cream 1/2 tablespoon vanilla

Few grains salt

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

Iced Madeira Sauce

1/4 cup orange juice

2 tablespoons lemon juice

1/2 cup Madeira wine

1/2 cup sugar

1 cup boiling water

Whites 2 eggs

Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.

Cocoanut Naples, Sauterne Sauce Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with

Sauterne Sauce

1 cup sugar 1/2 cup water

4 tablespoons Sauterne Green coloring

Make same as Claret Sauce, and color with leaf green.

Ice à la Margot

Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream, sweetened,flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes cut in halves.

PlombiéRe Glacé

Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glace 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 glace and candied violets or glace cherries.

Demi-Glacé Aux Praises

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.