When this is perfectly cold, freeze as directed. Do not
repack or allow the mixture to stand in the freezer more than a half hour.
Serve plain or with Montrose Sauce.
One quart of good rich milk may be used in place of the condensed milk.
This will serve twelve persons.
CHARLOTTE GLACE
Make a quart of vanilla ice cream and stir into it a pint of cream whipped
to a stiff froth. Line round stiff paper charlotte boxes with lady fingers,
fill them with the iced mixture, and place them at once in a can or bucket
packed in salt and ice to freeze for one or two hours.
This quantity will fill twelve boxes.
MAPLE PANACHEE
Fill stem ice cream dishes half full with caramel ice cream; on top put a
layer of vanilla ice cream. Smooth it down and dust thickly with toasted
pecan nuts chopped fine.
A pint of each cream will fill six dishes.
GERMAN CHERRY BISCUITS
Fill paper cases half full of pineapple water ice. Put over a layer of
candied cherries chopped, then a layer of vanilla ice cream; smooth it
quickly, place a marron glace in the centre, and garnish the cream with
a meringue made from the whites of two eggs and two tablespoonfuls of
powdered sugar. Dust this with grated macaroons, and send to the table.
Make the meringue and grate the macaroons before dishing the ice cream.
A pint of each cream will fill eight cases.
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