Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/147

Rh CREME-DE-MENTHE BRICK.

Stir into vanilla ice cream green Creme-de-Menthe cherries and freeze in brick moulds.

EASTER BRICK.

Make brick half vanilla and half violet. Color vanilla ice cream with violet color. Make brick solid violet and stir into it mash-mallowsmarsh-mallows [sic] cut in quarters. When cut they show up nicely.

RED, WHITE AND BLUE BRICK.

Make of all vanilla ice cream laying the red and blue on the outsides and the white in center.

When serving for a party stick a small American flag in each slice as served.

MOUSSE.

Small batch.

Dissolve 1½ pounds sugar in ½ gallon whipping cream add ½ ounce vanilla and place in freezer.

When almost frozen add ½ gallon whipping cream (well whipped) and finish.

MAPLE MOUSSE.

Take 1½ pounds Canadian Maple sugar, pound up finely and dissolve in ½ gallon whipping cream.

When almost frozen add ½ gallon whipping cream (well whipped) and finish.