Note 179 — Chapter XXVIII
Reading edition
The ices for desserts should be moulded in the form of fruit or other shapes adapted to the purpose; the natural flavour and colouring are then given to the former, but it is only experienced cooks or confectioners generally who understand this branch of ice-making, and it is better left to them. All the necessary moulds may be procured at any good ironmongers, where the manner of using them would be explained: we can give no more space to the subject.