Puree of Apricots.
1 quart can apricots, 1 cupful sugar, Yolks 6 eggs, 1 pint cream.
Mash the apricots, beat the yolks of eggs and sugar together until light, then add them with the cream to the apricots; turn into a double boiler, and stir until the eggs begin to thicken. Strain, and whip to the consistency of sponge-cake batter. When cool, turn into a mold and set in ice and salt three hours.
Plombiere.
pound Jordan almonds, Yolks 7 eggs, 1 quart cream, cupful sugar.
Blanch and pound the almonds to a paste. Scald the cream in a double boiler, add the almonds, egg yolks and sugar beaten to a cream, and stir over the fire until they begin to thick; beat for three minutes.
Strain and freeze. When frozen, re move the dasher, make a small well in the center, fill with apricot jam, cover, and stand two hours.
Nontrose Pudding.
1 quart cream, Yolks 6 eggs, 1 cupful sugar, 1 tablespoonful Mc Ilhenn y's Mexican Vanilla, 1 pint strawberry water ice.
Scald the cream, beat the yolks and sugar, stir into the boiling cream, and cook until it thickens. Take from the fire, add the remaining pint cream and the vanilla, stand until cool, and freeze. When frozen, pack into a round mold, leaving a well in the center. Fill with strawberry water ice, cover with some of the pudding you have taken out. Pack in salt and ice, and let stand two hours. Serve with the following sauce poured around it: Vanilla Sauce.
1 tablespoonful gelatin, I pint cream, Yolks 3 eggs, I cupful sugar, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Cover the gelatin with a little cold water and soak half an hour. Scald the cream. Beat the yolks and sugar together, add the boiling cream, stir until it thickens, add the gelatin, stir until it-dissolves; take from the fire, add the vanilla, and stand in a cold place until wanted.
Frozen Chocolate with Whipped Cream.
2 squares Bunkers Chocolate, 1 cupful sugar, Dash salt, 1 cupful milk, 3 cupfuls thin cream, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Melt the chocolate, scald the milk with the sugar and salt, and pour it over the chocolate. Add the cream, cool, freeze, and serve in glasses with a spoonful whipped cream in each.
Chocolate Sauce to Serve with Va nilla Ice Cream.
cupfuls water, cupful sugar, 6 tablespoonfuls Runkel's Choco late, 1 tablespoonful cornstarch, cupful cold water, Dash salt, tablespoonful MeIlhenn y's Mexican Vanilla.
Boil the water and sugar five min utes. Dissolve the cornstarch in cold water, add the grated chocolate, combine the mixtures, and cook in a double boiler till creamy. Flavor with vanilla, and serve hot with va nilla cream frozen very hard.
Frozen Plum Pudding.
1 quart chocolate ice cream, cupful candied fruit, cupful blanched and chopped almonds, cupful raisins, cupful macaroon cr umbs toasted, i cupful shredded figs, cupful chopped walnuts.
Make the cream as directed in rec ipe for chocolate ice cream; when al most frozen, take off the lid, put in the fruit, turn the crank five minutes, then pack. This cream is so rich that it is at its best when served in small portions with a garnish of whipped cream.
Chocolate Mousse.
2 squares Runkel's Chocolate, li cupfuls sugar, 1 cupful cream, tablespoonful granulated gela tin, 3 tablespoonfuls boiling water, 1 teaspoonful MeIlhenny's Mexi can Vanilla, 1 quart cream.
Melt the chocolate with cupful sugar and add 1 cupful cream. Scald, then put in the gelatin dissolved in cold water, the rest of the sugar, va nilla, and a dash of salt. Strain into a bowl and set in a pan of ice water. Stir occasionally till it thickens, then add the whip from the rest of the cream. Pour into a mold, rubbing inside the lid of the mold vvith lard to form a waterproof coating so no brine can enter, pack in ice and salt, and let stand four hours.
Continental Pudding.
pints baked Indian-meal pud ding, 1 pint thick cream, 1 cupful sugar, 1 tablespoonful caramel, teaspoonful cinnamon.
Stir the ingredients to a smooth paste, whip the cream, beat in the sugar, add the spice, mix with the pudding, and freeze without beating, scraping the frozen mixture from the sides of the can, and stirring smooth. Serve, when frozen, with cream.
Angel-Cake Glace.
1 quart cream, Whites 6 eggs, li cupfuls sugar, 1 teaspoonful McIlhenny's Mexi can Vanilla, cupful water, cupful finely sifted angel-cake crumbs.
Cook the cream in a farina boiler, add sugar and flavoring, cool, strain, and freeze. Reserve pound sugar and whites 4 eggs. Cook the sug ar and water to the same degree re quired for boiling icing, and pour hot upon the whites beaten to the stiffest possible froth. Stir this icing, with the cake crumbs, gently into the fro zen cream. Line the bottom of a mold with slices o$ angel cake; upon these place a layer of the cream, then cake, so on until the mold is full.
Cover tightly, and pack in ice three hours.
Fruit-Cake Glace.
1 pint cream, Yolks 4 eggs, 1 cupful sugar, i teaspoonful McIlhenny's Mexi can Vanilla, i teaspoonful mixed spices, 2 ounces browned almond paste, 4 macaroons, 2 ounces dried and pounded fruit cake, 1 ounce chocolate, 1 tablespoonful caramel.
Make a custard of the cream, yolks, and sugar; add vanilla, sugar, spices, chocolate, and caramel; freeze, then stir in nuts and crumbs, mold in a cake pan—any ordinary oblong pan, two or two and a half inches deep, freeze in salt and ice. Turn out on platter, cover half an inch with al mond paste mixed with little boiled icing. Serve in slices, with soft cus tard.