This will fill eight glasses.
QUICK STRAWBERRY PARFAIT
This is made precisely the same as other parfaits, with Strawberry Ice
Cream, and whipped cream stirred in at serving time. Serve in parfait
glasses, garnish the top with whipped cream, with a strawberry in the
centre on top.
This will fill eight glasses.
QUICK CHOCOLATE PARFAIT
Make one quart of Chocolate Ice Cream, and add one pint of whipped cream,
according to the preceding recipes.
This will serve eight persons.
MONTE CARLO PUDDING
1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violets
1 teaspoonful of vanilla
Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream. Freeze,
and pack into a two quart pyramid mold; pack in salt and ice for at least
two hours. At serving time, turn the ice on to a platter, garnish the base
with whipped cream, and the whole with candied violets.
This will serve six to eight persons.
BOSTON PUDDING
Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti.
When both are frozen, line a melon mold with the Brown Bread Ice Cream,
fill the centre with the Tutti Frutti, cover over more of the Brown Bread
Ice Cream, fasten tightly, and bind the seam of the lid with a strip of
muslin dipped in paraffin or suet.
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