Place the dish upon a board and set in a very quick oven to brown. The meringue acts as a non-conductor, and prevents the heat from melting the ice cream.
It may also be browned with a salamander or a heated fire-shovel.
Squeeze all the juice from six lemons and one large orange. Put into this the grated rind of the orange, and of three of the lemons, and let it steep for an hour. Strain in a bag, squeezing this hard; add two cupfuls of granulated sugar and one pint of water. Mix well and put into a freezer. The length of time it will take to freeze depends upon the make of the freezer. Some require more time than others.
Mash one quart of berries, or enough to make one pint of juice; add one pint of sugar, and after the sugar is dissolved, add one pint of water and the juice of one lemon. Press through coarse lace, or cheese cloth, and freeze.
Break the whites of seven eggs into a chilled bowl, add to them two cupfuls of powdered sugar and a pint of rich cream into which you have stirred a bit of baking-soda the size of a pea. Put over the fire in a double boiler and make it scalding hot, but remove before the boiling point is reached. Now set the inner saucepan in a pan of ice, and churn until cold and light. Turn into the freezer and grind. Peel and cut into small bits three peaches, an apple, an orange, a banana, two dozen cherries (crystallized, if you can not get the fresh), and cut into small pieces a half cupful of red raspberries. Mix all these fruits thoroughly together. When the cream is frozen, but not very stiff, carefully wipe off the top of the freezer, remove the cover, and take out the dasher. Turn the mixed fruits into the cream, and with a long-handled spoon stir them in. Press all down hard, replace the cover, and pack the freezer down in ice and salt for three hours longer.
Stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar. At the end of an hour squeeze the cherries through a vegetable press and extract all the juice. To this add the juice of a lemon, a pint of water and the unbeaten whites of three eggs. Turn all into a freezer and grind until you have a firm, light ice. Pack the freezer in ice and salt for an hour after the dasher is removed.
Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice. Rub through your colander to get rid of fibrous parts, and freeze in the usual way. When almost hard, fill the banana skins with the cream, packing it in well, tie with soft thread and return to the cleaned and chilled freezer. Freeze for another hour (without turning). Have ready a dozen narrow green ribbons. Remove the threads quickly, tie the bananas up with the ribbons; lay back in a freezer when you have wiped it dry, and leave in ice and rock salt until you are ready to serve.