New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-03-27
WAYS OF SERVING ICE CREAM.

New ways Of serving ice cream are discovered
every year. There now ice sandwiches.
ice cream snowballs. baked Ice cream. ice cream
croquettes, and an endless number OF dishes which.
In spite OF their queer sounding names. are very
delicious
To make ice cream croQuettes freeze ice cream
until quite hard Scoop out largo spoonfuls and
mould them into the form Of croQuettes Roll
each croquette IN powdered rnacaroons or finely
GnopPeo hickory nuts until nicely coated and hav-
immediately on a pretty platter. garnisbed win
1a aoy green leaves. 1t is good dish at young
Ice cream sandwiches are made by cutting deli
ing th1o c iasr MTG thin slices and then spread
them 0N layer VI i's cream between two OF
IN round shapes, large spoonfuls OF firm Vanilla
cream from a Wen packed freezer. Roll each hall
covered and the picture Of Tenr5s snoSgSsiI
with t a sn3woalls on pretty platter and serve
cali 4 Ice cream or glaoe eringus az the French
G Ga13rs Of ice cream completely with thick
s ffs[ahgue' It should be placed on dish with
doqah the oven shelf This keeps the heat from ON
whites when thew Sne Gnna 70 the cream The egg
a reTfeot non-conductor. In the oven the cream
becomes beautiful golden colon tbs LIS crsaI
adGityyy popular with young folks because Of its
Volumes could be written about ice cream and the
ice cream caramel cofee tea and cSoIa maple sugar
BESIDES apple peach and all manner of fruit faVors
4I1n puoo1nS gIace Is the recipe of a famou.
sne - Is an ice cream which has all the appear
ehoe Ct royal plum pudding. To maks il dark
chocolate cream Is filed with raisins pieoes ~
clTon. candied cherries, aprjcots etc TThs Ice
cream Is then packed IN a pudding roorld sI,r
e % f2F Brs It is ss vsS @
cream. 10 prepare the mix two egg yolxs
Win one ounce OF powdered sugar. Place on a
SOW stove and stir IL briskly adding graduaIly ons
81 % on Engsn brandy. Heat 1t well but do not
Enually for twelve minutes Than fold IN a nint
OF Wei whipped cream. Before adding the rsisins
and other fruit to the Zoe cream let them nook
tpr ten or twelve hours in sherry and mix them
eoded the last nlinute-after the cream is frozen
All fresh fruits should be soaked fret IN sherr+,
or nquor or some kind II they are pscked IN tca
cream Tor any length OF time. This will not be
Serving. AZ JoSA OeAOEe
Plain vanilla cream is often made more elaborat.
oy serving II IN combination with little rich pre-
serve like branded fruit-a peach or nIrIrn baino,
added to each small plate OF Dream Soma yv0Toa5
prefer simple preserved peach while Others IIEa
ginger preserves with ice cream. In fact ali man
heE OF preserves and fancy fruits are used
,,tA1 pretty dish is prepared with lady fingers a
9nu II strings Dip the edges of the lsdy
myers IN TINS and arrange them around the sides
OF a cup made Of bristol board. Let them resi-
several hours, or until they are stifTiv ionad 81
niger cup from the bristol board and All the boo1y
centres with strawberries or any sJitahfa Sresb
Of fruit used ~ ms A.Ao
A great many housekeepers have baar1 -, +ho
not chocolate sauce used TO serve with fee cream
put maple sugar sauce filed with nuts Is NOT 81
common. Inc sugar should be Of the best cIIaltv
tty Of water. When IL boiIs until a Ii++Gs is
cropped In cold water forms soft BAH II ia rsaay
Serve hot with the cream. - - Ae1NS'