1/2 pound of sugar 1 pint of water 1/2 pint of cream 1/2 pound of almond macaroons 1/4 pound of candied or Maraschino cherries 1 teaspoonful of bitter almond extract Yolks of six eggs

Boil the sugar and water until the syrup will spin a heavy thread. Add the eggs, beaten until very light. Whip this over the fire for three minutes, take it from the fire, strain into a bowl, and whip until thick and cold.

Add the flavoring and the macaroons, that have been dried, grated and sifted. Add the cream, whipped. Fill the mixture into paper cases, and freeze as directed for Biscuits Glaces.

An extra half pint of cream may be whipped for garnish at serving time, if desired; otherwise, garnish the top with chopped maraschino cherries, and send to the table.

This will fill twelve biscuit cases.

BOMB GLACe

Pack a two quart bomb glace mold in salt and ice. Remove the lid, and line the mold with a quart of well-made vanilla ice cream. Fill the centre with one half the recipe for Biscuit Glace mixture, that has been packed in a freezer until icy cold. Put on the lid, bind the edge with a piece of muslin dipped in paraffin or suet, cover the mold with salt and ice, and stand aside three hours to freeze.

This will serve twelve persons.

BISCUIT TORTONI

1 quart of cream 1/2 pound of sugar 1 gill of maraschino 2 tablespoonfuls of sherry 1 teaspoonful of vanilla Yolks of six eggs

Put half the cream in a double boiler over the fire. Beat the sugar and yolks together until very, very light, add them to the hot cream and stir over the fire until the mixture begins to thicken. Take from the fire, and, when very cold, add the vanilla, maraschino and sherry, and freeze.

When frozen, stir in the remaining cream, whipped to a stiff froth. Fill individual dishes or paper cases, stand at once in the freezing kettle or ice cave; pack and freeze from three to four hours.

This will fill twelve cases.

CABINET PUDDING, ICED

1 quart of milk 6 eggs 1/4 pound of powdered sugar 1 tablespoonful of powdered gelatin 1/4 pound of macaroons and lady fingers, mixed 1/2 pound of conserved cherries or pineapple 1/2 pound of stale sponge cake

Grate the macaroons and lady fingers, and rub them through a coa.r.s.e sieve.

Cut the sponge cake into slices and then into strips. Put the milk over the fire in a double boiler and add the eggs and sugar beaten together until light; stir and cook until the mixture is sufficiently thick to coat a knife blade. Take from the fire, add the gelatin, strain, and stand it aside to cool. Garnish the bottom of a two quart melon mold with the cherries or pineapple, put in a layer of the sponge cake, then a sprinkling of the macaroons and lady fingers, another layer of the cherries, then the sponge cake, and so continue until you have all the ingredients used. Add a teaspoonful of vanilla to the custard, pour it in the mold, cover the mold with the lid, bind the seam with muslin dipped in paraffin or suet, pack in salt and ice, and stand aside for three hours.

At serving time, dip the mold quickly into hot water, wipe it off, remove the lid and turn the pudding on to a cold platter. Pour around a well-made Montrose Sauce, and send to the table.

This will serve ten or twelve persons.

ICED CAKE

Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make a plain frozen custard, and flavor it with vanilla; pack it and stand it aside until serving time. Cut off the top of the cake, take out the centre, leaving a bottom and wall one inch thick. At serving time, fill the cake quickly with the frozen custard, replace the top, dust it thickly with powdered sugar and chopped almonds, and send it to the table with a sauceboat of cold Montrose Sauce.

This cake may be varied by using different garnishings. Maraschino cherries may be used in place of almonds, or the base of the cake may be garnished with preserved green walnuts or green gages, or the top and sides may be garnished with rosettes of whipped cream.

This will serve twelve persons.

QUICK CARAMEL PARFAIT

Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours.

At serving time, stir in a pint of cream, whipped to a stiff froth, dish in parfait gla.s.ses, and send to the table. The top of the gla.s.ses may be garnished with whipped cream, if desired.

This will fill eight gla.s.ses.

QUICK CAFe PARFAIT

Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint of cream. At serving time, stir the whipped cream into the frozen coffee cream, dish it at once into tall parfait gla.s.ses, garnish the top with a rosette of whipped cream, and send at once to the table.

This will fill eight gla.s.ses.

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 gla.s.ses, garnish the top with whipped cream, with a strawberry in the centre on top.

This will fill eight gla.s.ses.

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. Pack in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, and serve at once.

This will serve twelve persons.

MONTROSE PUDDING

1 quart of cream 1 cupful of granulated sugar 1 tablespoonful of vanilla 1 pint of strawberry water ice Yolks of six eggs

Put half the cream over the fire in a double boiler. Beat the yolks and sugar together until light, add them to the boiling cream, and cook and stir for one minute until it begins to thicken. Take from the fire, add the remaining pint of cream and the vanilla, and stand aside until very cold.