Frozen Creams, Ices And Frappes. Part 2
Description
This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
Frozen Creams, Ices And Frappes. Part 2
No. 616. Brown-bread Ice Cream or Parfait
37 cts.
A : French Ice Cream No. 608 (French Ice Cream), or Yellow Parfait No. 611 (Yellow Parfait)
B : 1 tbsp. vanilla, 1 c. Boston brown-bread crumbs, dried and browned slightly, or graham crackers may be used.
Add B to A, pack, and freeze.
No. 617. Burnt-almond Ice Cream or Parfait
55 cts.
A : French Ice Cream No. 608 (French Ice Cream), or Yellow Parfait No. 611 (Yellow Parfait) ;
B: 1 c. almonds, chopped fine, browned in 2 tbsps. caramel-sugar and pounded fine, 1 tsp. vanilla, and 1/2 tsp. almond extract.
Add B to A before freezing. Peanuts may be used instead of almonds.
No. 618. Caramel Ice Cream, Parfait, or Mousse
40 cts.
A : French Ice Cream No. 608 (French Ice Cream), Yellow Parfait No. 611 (Yellow Parfait), or Mousse No. 612 (Mousse), using 1/4 c. less sugar ;
B : 1/2 c. hot caramel ;
C : 1 c. English walnut-meats, peanuts, or almonds, chopped fine.
Add B to A while cooking, when cold add C, and freeze.
No. 619. Chocolate Ice Cream, Parfait, o
30 cts.
Mousse.
A : French or Philadelphia, White or Yellow Parfait or Mousse ;
B : 4 ozs. chocolate, melted in 1/4 c. hot milk, 1-inch cinnamon-stick, and 1 tsp. vanilla.
Add B to A before freezing. Reject cinnamon.
No. 620. Coffee Ice Cream, Parfait, or Mousse
30 cts.
A : Philadelphia or French Ice Cream, Parfait, or
Mousse ;
B : 1/2 c. very strong, clear coffee.
Add B to A before freezing.
No. 621. Cherry and Almond Ice Cream
35 cts.
Parfait or Mousse.
A : White Parfait No. 010 or Mousse No. 612 (Mousse) ;
B : 1 c. candied cherries, 1 c. blanched almonds, chopped,
1 tbsp. sherry and 1 tsp. vanilla or almond extract.
Add B to A before freezing.
No. 622. Croquettes of Ice Cream
40 cts.
A : Philadelphia No. 609 (Philadelphia Ice Cream), or French Ice Cream No. 608 (French Ice Cream) ;
B : 1 c. almonds, chopped fine, and browned in the oven; C : Pistachio Sauce No. 594 (Pistachio or Maraschino Sauce).
Freeze A very hard, take out with an ice-cream scoop which forms a pyramid, roll these in B, put on plates, surround with C, and serve.
No. 623. Ginger Mousse
30 cts.
A : Mousse No. 612 (Mousse), add before freezing 1 c. preserved ginger, cut very small, 2 tbsps. ginger syrup, and 1 tbsp. lemon-juice.
No. 624. Macaroon Ice Cream, Parfait, o
55 cts.
Mousse.
A : French or Philadelphia Ice Cream, White or Yellow Parfait, or Mousse ;
B : \ lb. dried macaroons, pounded fine, 1 tsp. vanilla, 1/2 tsp. almond extract, 1 tbsp. sherry ; C : 1 doz. macaroons, \ c. candied cherries.
Add B to A, and if for Mousse or Parfait, line mould with C, fill with the mixture, and freeze. Put cherries between the macaroons.
No. 625. Maple Ice Cream or Parfait
40 cts.
A : French Ice Cream No. 608 (French Ice Cream), or Yellow Parfait No. 611 (Yellow Parfait) ;
B : Hot maple syrup, instead of sugar or water in recipe; C : 1 c. almonds, chopped line and browned.
Add B to A before cooking, pack and freeze, after it is removed from mould, cover with C.
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