This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Pistachio nut ice-cream.
Mixed fruit water-ice.
Made of thick sugar-6yrup flavored with vanilla, beaten into 8 yolks for each pint, stirred over a slow fire till it thickens, stirred again on ice till cold and frothy; mixed with equal quantity of cream whipped to froth; filled into paper cases powdered with macaroon dust; frozen in the cases.
Another name for tutti-frutti ice cream, or crema de vino; made of vanilla ice-cream mixed with whipped cream, kirschtuasser to flavor, and candied fruits; frozen as a charlotte in a mould lined with lady-fingers.
A mould lined with whipped cream frozen, interior filled with, stewed cherries in custard, all frozen solid; turned out; served with a custard over it.
Ice cream turned out of a mould, covered with very cold meringue and quickly browned a little in a hot oven or with red-hot iron.
Mould lined with white paper, inside coated with almond ice-cream, filled up with tea custard mixed with whipped cream; frozen solid in mould.
Coffee custard mixed when cold with whipped cream; frozen solid in a mould.
Charlotte-russe filled with chocolate icecream.
Nougat or filbert candy pounded, used to flavor the cream.
Custard and cream flavored strongly with orange -rind; frozen.
Strawberry pulp, sugar and whipped cream frozen.
Coffee custard when cold mixed with whipped cream and frozen.
Pulp of ripe raw peaches with custard and whipped cream; frozen.
Peach pulp, sugar, gelatine and water mixed with whipped cream, and frozen.
Grated pineapple, sugar and gelatine made into jelly, whipped, mixed with whipped cream, and frozen.
Bomb-shaped mould lined with chocolate ice-cream, center filled with tutti-frutti; frozen solid.
Coffee-flavored custard mixed with whipped cream, and frozen in a square mould.
Made of 1 pt. cream, 2 glasses Jamaica rum, 1/2 pt. green tea, juice of 1/2 lemon, 8 oz. sugar; frozen.
A tutti-frutti with wine made of cream custard; white wine, sugar, cut candied fruits; frozen.
Different colored ices in the same mould; marbled ice-cream; ribbon ice-cream; harlequin ice-cream.
See Glucose. Glucose used for sweetening instead of sugar makes ice cream smooth and light and foamy; a valuable wrinkle.
A small quantity of gelatine, not more than 1 oz. in 2 qts., makes it smooth and light and less easy to melt. Wine jelly or any gelatine jelly can be employed as well.