No. 639. Water Ice

15 to 30 cts.

A : 2 cs. water, 1 c. sugar, boil, add 1 tsp. granulated gelatine dissolved in water ;

B : 4 egg-whites, beaten stiff, and flavoring.

Beat A until cold, add B, pack and freeze, stirring constantly, cover and ripen 2 to 4 hours.

With Lemons: Add juice of 3 lemons to A.

With Oranges: Add grated rind and juice of 2 oranges and juice 1 lemon to A.

With Peaches: Add 6 very ripe peaches mashed, and juice 1 lemon to A.

With Pine-apple: Add 1 pt. pine-apple pressed through colander and juice 1 lemon to A.

With Red Raspberries: Add 1 qt. red raspberries mashed fine, and juice 3 lemons to A.

No. 640. Pistachio Bombe Glace, with Gare

45 cts.

Sauce.

A : Pistachio Ice Cream No. 632 (Pistachio Ice Cream or Mousse) ;

B : \ c. seeded raisins soaked in brandy, then \ c. chopped almonds ;

C : Vanilla Ice Cream No. 636 (Vanilla Ice Cream, with Hot Choc), or whipped cream sweetened and flavored with vanilla ; D : Claret Sauce No. 587 (Claret Sauce).

Line a mould with A, \ inch thick, then with B, fill with C, pack and freeze, and serve with D.

No. 641. Red Currant Bombe Glace

38 cts.

A : \ c. Water Ice No. 639 (Water Ice), 1/2 c. red currant-juice ;

B : Charlotte .Russe No. 513 (Charlotte Russe), or Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream).

Line mould 1/2 inch thick with A, fill with B, seal, pack, and freeze.