Page:The Boston cooking-school cook book (1910).djvu/522

 eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-*cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.

Italian Meringue

1/2 cup sugar 1/4 cup water 1 tablespoon gelatine or 1/4 teaspoon granulated gelatine Whites 3 eggs 1 cup thin cream 1/2 tablespoon vanilla

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.

Bombe Glacée

Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.

Noisette Bomb

Strawberry Ice I 1/2 cup sugar 1/2 cup chopped blanched filberts 3/4 cup hot caramel syrup Yolks 4 eggs 1-1/3 cups heavy cream 1/2 tablespoon vanilla Few grains salt

Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.