PEACHES MELBA
Dish a helping of vanilla ice cream in the centre of the serving plate,
place in the centre of the ice cream a whole brandied peach, press it down
into the ice cream, baste over four tablespoonfuls of Claret Sauce, and
serve.
LILLIAN RUSSELL
Cut into halves small very cold cantaloupes. Remove the seeds; fill the
centres of the half melons with vanilla ice cream, and garnish with whipped
cream pressed through a small star tube. Dish the halves on paper mats on a
dessert plate, and send to the table.
ARROWROOT CREAM
1 quart of milk
6 ounces of sugar
1 level tablespoonful of arrowroot
2 teaspoonfuls of vanilla
Moisten the arrowroot with a little cold milk; put the remaining milk in a
double boiler; when hot, add the arrowroot and cook ten minutes; add the
sugar, take from the fire, and add the vanilla, When perfectly cold, freeze
as directed on page 7.
This will serve six persons.
ENGLISH APRICOT CREAM
1/2 pint of apricot jam
1 pint of cream
1/2 pint of milk
2 tablespoonfuls of noyau
Juice of one lemon
Mix the jam and the cream, then carefully add the noyau and the lemon
juice. Press through a fine sieve, add the milk, and freeze as directed on
page 7.
This will serve six persons.
FROZEN CUSTARD
1 quart of milk
6 ounces of sugar
2 teaspoonfuls of vanilla
Yolks of four eggs
Put the milk in a double boiler, add the yolks of the eggs and the sugar
beaten together, and stir until the mixture thickens.
Pages:
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50