Bisque Tortoni

From Mrs. G. J. Wright

Boil together 20 minutes 1 1/2 cupfuls of sugar and l 1/2 cupfuls of water. Pour the hot syrup on the beaten yolks of 3 eggs, and let it stand until cold. Then add the stiffly beaten whites of 3 eggs and 1 pint of whipped cream. Flavor to taste with vanilla. Pour into a melon mould and pack in ice and salt for 3 or 4 hours. When serving sprinkle dried and rolled macaroons over the form.

Frozen Pudding

From Mrs. C. F. Holman

One cupful maple syrup, yolks of 2 eggs; beat yolks and stir into syrup; place in double boiler and cook a few minutes until perfectly smooth; set away to cool. Take 1 pint of whipping cream, whip until stiff, add to the mixture and stir thoroughly; add 1/2 cup chopped walnuts and a little citron cut fine. Mix all together thoroughly, put into a melon mould (or pudding mould), and pack in finely chopped ice and rock salt. Let it freeze for 3 hours. When ready to serve pour a little warm water over the mould and turn onto ice cream plate.

Lemon Water Ice

From Miss Frances Jones

Four nice juicy lemons, 1 orange, 1 quart of water, l 1/4 pounds of sugar. Put the sugar and water on to boil; chip the yellow rind from 2 lemons and the orange; add to the syrup; boil 5 minutes and stand away to cool. Peel the orange and lemons, cut in halves, take out the seeds, and squeeze out all the juice. Mix this with the syrup, strain through a cloth, turn into freezer and freeze. This quantity will serve six persons.

Neapolitan Mousse

From Miss Frances Jones

Soak 1/2 of a box of gelatine for 1/2 hour in 1/4 cupful of cold water. Whip 1 pint of cream. Dissolve the gelatine over hot water. Cut 1/4 pound of candied cherries and the same of blanched almonds into small pieces. Turn the cream into basin; add the gelatine, 2/3 of a cupful of powdered sugar, 1 teaspoonful of vanilla, and the fruit and nuts. Stir carefully from the bottom towards the top until it begins to stiffen. Turn into an ice cream mould previously wet with cold water. Cover with a piece of greased writing paper, turn greased side up, and fit the cover of the mould on tightly. Pack in salt and ice and let it stand an hour or more.

Nesselrode Pudding

From Miss Frances Jones

One pint whipping cream, 12 macaroons, 24 glace cherries, 1 slice pineapple, 1 white of egg, 2 heaping tablespoonfuls of sugar, 1/2 cup of milk, 1 teaspoonful vanilla. Melt milk and sugar together, then cool with cream that has been whipped; chop fruit and macaroons ; stir in last the egg and vanilla. Pack in mould with salt and ice, first covering mould with wax paper.

Omelette Souffle En Surprise

From The Chef Of The Sanatorium Schatzalp, Davos, Switzerland

Whisk over hot water 10 eggs, add 1/2 pound sugar, and beat until cold; then lightly mix in a 1/2 pound of flour and fill into an oval sponge mould and bake in a moderate oven. When cold slice the cake through once and sprinkle both slices with flavored syrup; then place ice cream between the layers, being careful not to have the ice cream come too near the edge. Beat up the whites of 8 eggs very stiffly and add 1 pound of sugar, and with this cover the whole of the omelette. Pipe some design on top and bake the omelette in a very sharp oven, but only long enough to get a nice crust all over. Before baking dust the whole omelette with custard sugar