The morning times., 1897-01-24
BLOWN BREAD ICE CREAM,
AND OTHER DESSERT DISHES

Some newcomers among the ravOrite
creams and ices are making their way
Brown bread ice cream is now preferred
by many to the ever popular bisque- Halle
nut cream is another much approved, while
the fruit cordialtaste Of MaTaschinO com
mends itself 10 some palates, just as burnt
almond cream does 10 others, while others
again maintain that no iced cream is quite
so good as caramel with its flavor OF not
burned, but brown sugar, with Just suS-
plciOn Of having been scOrched- BOmbe
glace is a fayorite dessert These cannon
balls are sweetIy compounded of tutti-
frutti, strawberry, vanilla or chocolate
cream and ice. The mousse aux maTrOns
is delicious c0nfectiOn Of chestnut and
cream-and cherries, Of course, flavor the
mousse a la Cerice
Iced puddings are served with or with
out sauce; some people prefer them with
out MontrOse pudding is luscious con
glOmeFate OF varied t0othSome iRgreti-
tents Plombiere Is compounded Of Candied
fruits and bqueurs- Frozen plum pudding
explains itself The NesSelrCde Is an old
established favOrite- There Is nothing
better rOrdessert- MarrunS Elace appear on
the list OF desserts, composition Biscuit
glace and frCmage gIace appear on the
list or desserts. while few ices are set
apart. especially 10 be served at teas:
Chocolate frdppe, hisque, and cafe fTappe.
LaIla Rookh tnavOred with rum }, frozen
oranges, frozen raspbeuies, and frozen
cherries, with rum.
individual ices are served in shapes
OF fruits, flowers OF animals, in little
bricks, square, oblong or diamond, or as
asparagus tied in bundles a basket or
birds nest made OF spun sugar or nOugat
does TO serve the piece OF ice Little
plates cOnfectioned OF spun sugar are
especially attractive. The animal shapes
for ice cream commend themselves at
chidren's parties The larger fancy forms
for creams and ices are really ingenious.
Groups OF deer, polar bears or lions, pussy
cats, monkey, lobster or fish sometimes
appeal as a eenterpiece for table, to be
quickly resolved into spoonfuls OF slippery
sweetness The swan on the nest, and
hen with brood Of chickens upon nest
of spun sugar is most in demand for chill
dren's parties. Their elders select such
forms as castles, baskets OF fruits, corn
ucopia, or Cupid and Gen. Washington
and the Goddess of Liberty sometimes ele-
| vate their stately shapes on the supper
table, TO the astOnishment OF all who
| forget that the Father Of His Country
was first in peace as well as in war He
! is certainly often IN the mouths OF his
| countryunen.
Roman punch is served in a myriad Of
| frozen forms. In addition 10 the older
| shape of orange baskets tied with nbbOn,
| one sees ice slippers, acorns, roses and
| beehives, apollinaris tumblers of ice,
| iced swans, lilies, tomatoes, bottles. grapes,
| and baskets, and even iced punch bowls
| and flower pots.
| Tie variety OF fancy cakes has never
| been greater. II we know not (under their
name of little rout Cakesl, the dainties
| servedin London, we have darioles, and cat
| tongues, croquant deliciOusly frosted with
| almond slices, crescents and soft COrnuco-
| pias, mushroom kisses; king balls frosted
! in pink and green icing, ana all soft within
with whipped cream; vanilla macarOons.
| orange giaces, and companion slaces OF
| pistache, raspberry and chocolate help fill
| the cake basket in company with wafer
| and macaroons of varying fIavOrs. Choco-
| late kisses and cOcOanut Cakes are equal
| good. Marseille cake is the new name for
| Notwithstanding plunkets, which ara
| light with their rice flour substituted
! for the wheat The Boston cakes are the
same as our old friends, the ''NewpOrtS,"
round cakes OF ginger bread tliiekly coated
with chocolate icing. Queen cakes, JUN
bles "a p's'' and the indispensable lady.
fingers are always welcome offerings