Part 2 — CHAPTER XXII.
Reading edition
CHAPTER XXII.
Frozen Desserts.
Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.
Remarks about frozen desserts, 488.
Classification of ice-creams, 488.
General rules for making ice-creams, 489.
The cream, 489.
Sugar, 489.
Custards, 489.
“ for biscuits and parfaits, 490.
Freezing, 490.
Packing, 490.
Molding, 491.
Fancy molding, 491.
Unmolding, 493.
Ornamental creams, 493.
Individual creams, 493.
Vanilla ice-creams, 494.
No. 1, Philadelphia, 494.
No. 2, American (very plain), 495.
No. 3, French, 495.
Chocolate ice-cream, 496.
Caramel ice-cream No. 1, 496.
“ “ “ 2, 497.
Coffee ice-cream No. 1, 497.
“ “ “ 2, 497.
White or angel ice-cream, 497.
Italian meringue, 498.
Rice ice-cream, 498.
Pistachio ice-cream, 498.
Neapolitan ice-cream, 498.
Nesselrode pudding, 499.
Plum pudding glacé, 500.
Sauce for plum pudding glacé or for Nesselrode pudding, 501.
Tutti frutti, 501.
Fruit ice-creams, 501.
No. 1, 501.
No. 2, 501.
No. 3, 502.
No. 4, fruit puddings, 502.
Nut ice-creams, 502.
Parfaits.
General remarks about parfaits, 502.
Sugar syrup, 503.
Vanilla parfait, 503.
Maple parfait, 504.
Parfait au café and café praliné, 504.
Chocolate parfait and chocolate praliné, 504.
Praline powder, 505.
Angel parfait, 505.
Imperatrice or rice pudding glacé, 505.
Parfaits of chestnuts, candied fruits, fresh fruits or berries, 506.
Biscuits glacé, 506.
Mousses.
Fruit mousses, 507.
Golden mousse (made without cream), 507.
Water-ices.
Orange ice, 508.
Lemon ice, 508.
Strawberry ice, 508.
Punches and Sherbets.
General remarks about punches and sherbets, 508.
Coffee punch, 509.
Café frappé, 509.
Lalla Rookh, 509.