For individual service, handsome glass or china cups, either with or without a saucer, are provided. These are quite generally used for punch, frappé or sherbet, or for ice cream that is served with a sauce.

Meringues and paper cases provide a favorite means of serving individual ices. Meringues are filled just before serving; the cases after being filled are set aside closely packed in a reseptacle that is closed tightly to keep out salt water, in equal parts of ice and salt for an hour or more. To serve, set the filled case inside a larger and more ornamental case. At serving, sprinkle with macaroon crumbs, sliced or chopped pistachio nuts, candied violets, etc.

Ices frozen in moulds are often dressed on a foundation of ice - i.e., water tinted with vegetable colors, and frozen in moulds designed for the purpose then unmoulded on a serving dish covered with lace paper. An ice thus raised from the dish is displayed to advantage. A figure often surmounts the ice, the whole being covered with spun sugar. In winter these blocks will freeze over night if left standing in the open air. The National Baker recently published the following formula for freezing these stands in summer: "Let the moulds stand buried four hours in a mixture of salt, saltpetre and ice, in the proportion of two pounds of salt and four ounces of saltpetre to six or eight pounds of crushed ice."

Plain cream ices and frozen puddings are served surrounded by whipped cream, a rich sauce, fruit pureé iced, or preserved fruit. Old-fashoined preserved ginger that comes in jars is appropriately served with lemon ice cream.