At large dinners it is usually the custom to give the names of the ices - cream and water - on the menu; but they are often omitted from it, as they are served after the dessert has been put on the table, and therefore cannot be said to form part of the dinner.

Crème au caramel is cream ice with caramel, flavoured with vanilla. aux avelincs is filbert cream ice.

aux fleurs is cream ice with infusion of orange d'oranger flowers.

aux violettes is cream ice with pounded fresh, or candied, violets. de noix is walnut cream ice.

de noisettes is nut cream ice.

de pain bis is brown bread cream ice.

de praline is cream ice with powdered praline.

de ratafias is ratafia cream ice.

de the is tea cream ice; de thé vert is made with green tea. de vanille is vanilla cream ice.

The following can be cream or water ices Crème, or eau, d'abricots, apricot cream or water ice.

d'amandes, almond cream or water ice.

d'ananas, pineapple cream or water ice.

de bananes, banana cream or water ice.

Crème, or eau, de cafe, coffee cream or water ice.

de canneberges, cranberry cream or water ice. de cassis, black currant cream or water ice.

de cerises, cherry cream or water ice.

de chocolat, chocolate cream or water ice.

de citron, lemon cream or water ice.

de fraises, strawberry cream or water ice.

de framboises, raspberry cream or water ice. de framboises et raspberry and currant cream or groseilles, water ice.

de gingembre, ginger cream or water ice.

de groseilles, currant cream or water ice.

de groseilles vertes, green gooseberry cream or water ice. de marrons, chestnut cream or water ice.

de millee-fruits, mixed fruit cream or water ice. de mûres, mulberry cream or water ice.

de mûres sauvages, blackberry cream or water ice. de noyau, noyau cream or water ice.

d'oranges, orange cream or water ice. If made of Chinese oranges, it is called de Chinois; if of Tangerine oranges, de Tangerines. de pêches, peach cream or water ice.

de pistaches, pistachio nut cream or water ice.

de raisins, grape cream or water ice. Muscat grape ice is called de Muscat. de rhubarbe, rhubarb cream or water ice.

de tutti-frutti, maraschino cream or water ice, with pistachios and dried fruit cut in small pieces. panachée, ices of two or more different colours and flavourings.

In addition to these there are - Eau de canelle, cinnamon water ice.

d' epine-vinette, berberry water ice.

de grenade, pomegranate water ice de melon, melon water ice.

de ponche, punch water ice.

Fruits varies are ices made in the form and colour of a variety of fruits, one of which is served to each person.

Glaces Napolitaines are Neapolitan ices, served in paper cases.

Sorbets

Sorbets are half-frozen water ices with wine or liqueur. They are served in glasses either before or after the remove at a large dinner. They are sometimes called Coupe, instead of Ponche or Sorbet. Granites are made in the same way as Sorbets, but are frozen irregularly, giving a sort of granulated effect. They should properly have no alcohol in them, but are generally made now with the addition of liqueur.

Granite

à la Chinoise is an orange water ice with whipped whites of eggs and syrup, and glace cherries, flavoured with curaçao, and garnished with candied orange flowers.

à la Martinique is an apricot water ice with whites of eggs and syrup, flavoured with noyau and garnished with pistachios.

à la République is made of a raspberry water ice, and is flavoured with maraschino and curaçao, and garnished with raspberries.

à la Turque is made with coffee.

Ponche

à la Cardinal is a Seville orange water ice with whipped whites of eggs and champagne, and is coloured red.

à la Norfolk is made of Seville oranges with brandy or rum.

à la Régence is made of lemons with champagne, and Martinique or Arrack.

Ponche

à la Romaine is Roman punch - a lemon water ice with whipped whites of eggs and rum.

à la Russe is made of lemons, with green tea and Kümmel. Sorbet

à l'Américaine is an orange and lemon ice with champagne.

à I'ananas, aux are made of pineapple, strawberries, fraises, aux peaches, or other fruits, with pêches, etc. liqueur.

à la Cannes is made of tomatoes, apples and apricot jam, with preserved ginger, rum and noyau.

à l'Egyptienne is an orange and lemon ice, with whipped whites of eggs and cream, flavoured with liqueur, and garnished with shreds of orange peel and slices of bananas.

à la Grecque is an orange ice with maraschino and ginger brandy, and small pieces of ginger and preserved fruits.

à l'Impériale, the lower half of the glasses contains pineapple ice with rum, the upper half strawberry ice with champagne.

à la Mentone is a lemon ice, with a purée of apricots, bananas and Tangerine oranges, flavoured with rum and liqueur.

à la Metropole is an orange ice, with chopped angelica, dried cherries and baked almonds, flavoured with maraschino.

à la Norvégienne is flavoured with noyau, and coloured green, and is garnished with dried cherries and chopped pistachio nuts.

à la Provençale is a lemon water ice with whipped whites of eggs and shreds of candied fruit and almonds, flavoured with ginger and vanilla.

Sorbet

à la Saint- is a cherry water ice flavoured with Charles cherry brandy.

à la Victoria is flavoured with liqueur, and is coloured pink. au champagne, are lemon water ices made with au Kirsch, etc. champagne, Kirsch, or other liqueur.