The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-10-02
DECORATIVE ICE CREAMS.

bye" and they were the soft, kind
voices of friends.
DECORATIVE ICE CREAMS.
Years ago, ice cream was popular for
an evening reception. 1t first made its
appearance during the administration
| ciety woman, the widow of Alexander
Hamilton, at one Of the presidents
levees.
This cold mixture, so new to the age,
was O standing joke for "Old Hickory
who delighted to see the rustics blow
on the funny stuff" and SO we'll was
1t received that in course Of time, it
acquired the name Of the American
dessert" which it now holds.
Ice creams formerly were made only
in one or two fiavorings, served from
deep dish into a small saucer, or
scooped out from the freezer in a great
floating mass, the idea of forms never
having been thought of before. But,
like everything else, it fell in the line
of decoration, and the mold became a
fixed fact and the fashion ever since.
The first mold for creams was con-
ceived by an ambitious French chef
who resolved to score a success in his
own behalf for great dinner given at
one of the beautiful hotels in Paris. So
cast was made, and an ice offered in
shape of charming flower. This found
its way across the Atlantic, and after
some time returned, more improved by
Yankee shrewdness than ever before
so now the American mold Is considered
infinitely more superior in make than
those found either in England or
France
Each season brings us wonderfully
dressed-up affairs in the shape of ice
creams. the Klondike taking precedence
recently.
1t is cornucopia of rich brown al
mond paste, the whole filed up with
Of which are slightly frozen. Over this
CONCEALED mass an abundant number of
tiny nuggets made Of almonds, highly
gilded producing the desired effect from
which it takes it's name. The smaller
end of this pretty decoration is tied up
with different ribbons half an inch wide
in golden shades. One Klondike is ser
we'd to each guest, on a round mat of
highly embossed gilt paper.
Another effective cream for a stag
dinner is a boiled lobster. This novelty
of good size, shows the red tones Of the
shell fish splendidly depicted by a cream
of the same tint inside and out, while
the small feelers and big claws are
perfectly represented. To garnish well
platter
are shrimps of ice cream in all their
colors of salmon pink. White lettuce
leaves in this same cold delicacy are
| placed here and there, making for this
scheme a most attractive one.
Frozen mixtures of all kinds are now
the fashion for women's country lunch
cons. This summer the ice ball Is the
one greatly favored. In form, it is a
small ball made entirely of ice at the
n Nxrbi oh
soft custard is poured and then again
well frozen. Every color in cream is
used but pink is the tint preferred It
| Is served on a pretty ornamental mat
Of white paper, the guest cracking the
ball as If 1t was an egg, showing the
beautiful tint beneath.
Miniatures in ice creams still hold
their own, being specially attractive
for debutante functions. At a recent
society luncheon the hostess had her
own lovely face depicted in this frozen
sayory. When served there was put
around it a wreath of smilax which
| formed frame, and at the lower end
! a prettily finished bow with loops OF
| cream ribbon.
Another happy thought is the Rain
| bow, a delicious combination in form
of a crescent, in which all the hues are
charmingly given. A very pretty idea
for the formal dinner
Naturally flowers Of all kinds lend
their aid to this decorative plan. We
are told by those designers of molds,
that often the inside Of a rose is taken
out, and in it's stead is placed cream in
tint so natural, the deception so per-
| feet, that it is impossible to tell be-
tween the icy mixture and the real
blossom. Tulips can be treated in like
l.manner, after the stamens are re-
| moved, the flower can be filled with
any cream desired. The leaves given
| for these frozen dainties can be either
natural or artificial, the stem decorated
| by tiny bow of white ribbon.
| With all these endless varieties,
nothing can exceed that picturesque
dessert Salad cream AS a green
| formation the lettuce leaf can be
copied by the aid of pistache. Over
these are lighter leaves in yellow, the
frozen mixture assuming all the diff
ferent shades. While for a dressing
are hard boiled eggs in this same icy
delicacy, which are placed here and
there over the dish, and with it, a soft
Icustard which, when slightly con-
gealed form for this salad all the tints
shown in the mayonnalse generally
served.
This is one of the latest Paris fea-
lures in desserts, and is particularly
good after an entree, cleansing the
palate for what is to follow.
| Individual creams are very striking
this season. One is in the form of a
champagne punch a tumbler of solid
| ice, the Romen mixture lying at the
bottom Of this receptacle in a cream
of different tones. Another, equally
attractive, is musical device in which
darkey of chocolate face. carries a
violin Respondent in gold and silver.
There are soldier boys for the military
banquet and yachts for the naval dim
ner. Pretty lamp effects in which old
rose yellow and tender blue are faith
fully represented
| And last, is the cream c-oquette, an
exceeding clever imitation of rice. In
form, it is the croquette Of every day
make. When on the point of serving
there is poured a warm chocolate
which easily congeals by the aid of the
cold mixture beneath. To enhance
this fancy, it can be gally ornamented
with flowers, or sprigs of parsley, as
taste prefers.
The daisy bouquet is also another
accessory in creams. This field flower
| is a model of frozen sweets, the leaves
| treated in the same way, but the buds
are in candied designs. The whole
"a charming device for IN evening col
| lation.-The Home Decorator and Fur
| niSher