Coupe Majestic

Remove pulp from oranges in sections, allowing three sections to each coupe, as well as one teaspoon Bar-le-duc Currants and two-thirds teaspoon Kirsch. Put prepared fruit in coupe glasses, cover with Orange Ice Cream (see The Boston Cooking-School Cook Book, p. 445) and cover ice cream with Orange Ice (see The Boston Cooking-School Cook Book, p. 435), colored pink. Make a depression in centre of Orange Ice and fill with whipped cream, to which is added Bar-le-duc Currants. Pour over each coupe one-half teaspoon Kirsch.

Pineapple Coupe

Mix one half-cup, each, shredded pineapple and sections of oranges, cut in pieces, and one-fourth cup.

Malaga grapes (from which skin and seeds have been removed), cut in halves. Pour over two tablespoons Sherry wine and add two tablespoons powdered sugar and a few grains salt. Cover and let stand in ice box until thoroughly chilled.

Arrange fruit in eight coupe glasses, cover with Vanilla Ice Cream (see The Boston Cooking-School Cook Book, p. 442), slightly piled in centre, and garnish with five triangular pieces of candied pineapple, five circular pieces of angelica, and a glaced cherry.

Pineapple Coupe.

Pineapple Coupe. - Page 296.

Coupe Suzanne

Remove apricots from can and cut in small pieces. To syrup add one-half cup sugar, bring to the boiling point and let simmer three minutes; add apricots and continue the boiling until syrup is thick and apricots are very soft. Half fill coupe, champagne or frappe glasses with vanilla ice cream, put one tablespoon prepared apricots in each, cover with ice cream, and garnish with red Bar-le-duc jam.

Coupe Caruso

Put in coupe glasses one tablespoon, each, shredded pineapple and thin strips of apple, soaked in rum. Fill glasses with Strawberry and Pistachio Ice Cream, using equal parts, having the dividing line between the two kinds extend up and down through centre of glass. Spread evenly on top and garnish with diamond-shaped pieces of angelica and one-half a glaced cherry.

Coupe Caruso.

Coupe Caruso. - Page 297.

Coupe Louisiana

Mix two-thirds cup, each, fresh shredded pineapple and strawberries, cut in quarters. Sprinkle with one-fourth cup powdered sugar and pour over one-half tablespoon Maraschino. Cover and let stand in cold place two hours. Put mixture in eight coupe glasses, cover fruit with Orange Ice, colored pink (see The Boston Cooking-School Cook Book, p. 435). Cover ice with Strawberry Ice Cream and garnish top of each with a small cream cake filled with whipped cream, sweetened and flavored with vanilla, and covered with Confectioners' Frosting (see The Boston Cooking-School Cook Book, p. 527), colored pink.

Cognac Pear Coupe

Drain canned pears from syrup and to syrup add one-half cup sugar and a few grains salt. Bring to the boiling point and let simmer fifteen minutes. Add two tablespoons brandy and eight whole pears. Place on back of range and let stand ten minutes; then drain. Cut remaining pears in small pieces; there should be one cup. Add one-half slice canned pineapple, cut in small pieces, and two tablespoons Maraschino cherries, cut in quarters, and pour over one tablespoon brandy and one-fourth cup pineapple syrup. Arrange fruit in eight coupe glasses, cover with Vanilla Ice Cream, place whole pears in centre and garnish with whipped cream, sweetened and flavored with vanilla and forced through a pastry bag and tube.

Cognac Pear Coupe.

Cognac Pear Coupe. - Page 298.

Plombiere Charlotte

Turn contents one can peaches into a saucepan, add one-third cup sugar and a few grains salt, bring to the boiling point and let simmer until syrup is thick. Cut fruit in small pieces, pour over two tablespoons brandy and chill. Put one tablespoon prepared fruit in each coupe glass, cover with Junket Ice Cream (see The Boston Cooking-School Cook Book, p. 448) and arrange four halves of lady fingers at equal distances on top. Fill spaces with heavy cream, whipped, sweetened and flavored with brandy and vanilla in combination. Garnish top of each with a glaced cherry.

Frozen Orange Whip

1 cup sugar 2/3 cup water Grated rind 2 oranges.

cup orange juice.

1 pint heavy cream.

2 oranges.

Boil sugar and water until syrup will thread when dropped from tip of spoon. Add grated rind and orange juice, cover and keep warm one hour; then cool. Beat cream until stiff and add, gradually, the orange syrup. Cut oranges in halves, crosswise, and remove pulp and separate into small pieces. Pour juice from the two oranges into a brick mould; then put in alternate layers of cream and orange pulp until mould is filled to overflowing. Adjust cover, pack in salt and ice, using equal parts, and let stand two hours.

Pineapple Marquise

2 cups sugar.

2 cups water.

2 cups pineapple juice.

Juice 1 lemon.

cup Swiss Kirsch.

Few grains salt 1 pint heavy cream 1 cup pineapple puree cup powdered sugar 1 teaspoon vanilla.

Make a syrup by boiling sugar and water two minutes, add pineapple juice, lemon juice, Kirsch and salt, and freeze, using equal parts of finely crushed ice and rock salt. Just before serving add remaining ingredients. Serve in coupe or champagne glasses. To obtain pineapple puree, force canned pineapple through a puree strainer.