Iced Puddings, Mousses, Parfaits, etc.
9 yolks of eggs
³⁄₄ lb. powdered sugar
1¹⁄₂ pints milk
1 pint whipped cream
Make a custard of the yolks, milk and quarter a pound of sugar. Strain it and set to cool.
Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.
6 ozs. prepared chestnuts
6 ozs. powdered sugar
1 tea-spoon vanilla
¹⁄₂ pint whipped cream
Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour.
1 tin apricots or peaches
2 cups powdered sugar
1 quart water
Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze.
One pint whipped cream can be added to the fruit when partly frozen.
Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple and strawberries are best.
40 chestnuts
4 yolks
¹⁄₂ cup powdered sugar
1 pint milk
¹⁄₂ pint cream
1 tea-spoon vanilla
¹⁄₄ lb. shredded candied pine apple
¹⁄₂ tea-cup maraschino
Make a custard of the yolks, milk and sugar. Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.
1 pint milk
10 yolks
¹⁄₂ lb. powdered sugar
¹⁄₄ lb. chocolate
1 dessert-spoon vanilla
¹⁄₂ pint cream
Make a custard of the milk, yolks and sugar Melt the chocolate with a very little water. Add it to the custard. Put through a fine sieve. Stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours.
1 pint cream
1 cup powdered sugar
¹⁄₂ cup strong clear coffee
Mix together. Whip on ice. Take off the froth and put into a freezer or mould. Do not touch it. Leave for two hours.
¹⁄₂ lb. sugar
1 pint water
1 quart strawberries
¹⁄₂ pint whipped cream
Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold put in a freezer and stir occasionally till frozen. When frozen stir in the cream, which can be slightly sweetened.
1 lb. strawberries
1 cup powdered sugar
1¹⁄₂ pints cream
Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour.
*Vanilla and Chocolate Soufflé
16 yolks of eggs
1 cup syrup
1 cup water
1 dessert-spoon vanilla
1 pint whipped cream
Chocolate
Beat the yolks, syrup and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours.
Cream Ice Enclosed in a Hot Soufflé
Make a soufflé of the required flavour in a large soufflé dish. Have ready a cream ice, frozen stone hard, about four inches less in diameter than the soufflé dish. When the soufflé is nearly baked, take it out of the oven, remove the brown top, and a little of the soft centre. Put in the ice, cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful.