Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/143

Rh the gelatine and 3 ounces vanilla flavor. Strain and freeze.

TUTTI-FRUTTI ICE CREAM.

Chop up together one pound altogether of cherries, pineapple and walnuts or pecans. Dampen the fruit with a little brandy and stir into 1 gallon vanilla ice cream.

If you wish to make a large batch of tuttifrutti, freeze your ice cream first and mix into it the fruit in the same proportions as described above, allowing 10 pounds of fruit for 10 gallons.

Adding the brandy to the fruit keeps the same from freezing hard.

SPECIAL TUTTI-FRUTTI.

For 1 gallon use 1½ pounds altogether of preserved peaches, fresh oranges, preserved pineapple slices, maraschino cherries and pecan nuts. Do not chop the fruit too small. Add a little brandy to it and stir into 1 gallon vanilla ice cream.

BISQUE-GLACA.

Take 1 pound stale maccaroons which are so dry that they will powder, place on table and mash to a fine powder with rolling pin. Beat one whole egg and mix with the powder adding enough brandy to make a paste. Stir into 1 gallon vanilla ice cream.

NESSELRODE PUDDING.

Chop finely ½ pound French Maroons (secure from your supply house).

Chop finely ½ pound French cherries, ½