New-York tribune., 1908-07-31
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REFRESHING DESSERTS.

The French desserts known as coupes 4
6e1iph+fuI concoctfon Of ice cTeam. tIllI I
whipped cream. with various garnisneS- I-.
are served in thin glasses or crystal clEs- -
festive sundae Of the New forN Sooa -,
is only a form Of the French coupe Almost eve.
- eavorane under The sun and every HUE
+t.+ srov-z NAV be used in their make W AZ
-or5irz 70 the rhin Of the maker Inc nol
1rtrA herself errayed in snowy apron my -
fire Measure of making them az the l4'l
fr,1it and ice cream NAV oe pl4'7' " -.
s,sh.s side bv side accompanied oy a en' -
-z,,,,e1 cream and rhe other acoessoTes
=. - Lo,rI= and plates. FolloTlnE aI7
r--arch xsvz Of preparing these desserts -' -,
davs. cherry coupe Is always P'puia.
,,orico adds wine to this coupe wv ~ -. :,
ru,s of Lirsrh and one Of CURACAO u ,sa
I--f.s surae+ened with little sugar -.
cherIie - +ba sour MorerIo. Have ready .1s
Same amount Of ice cream ss c'7'--7 = -,ps
ta rr,,+ among as many glasses OF So =.
- -, have guests FIJI Up the glasses - -
,s-, decorate each top win d - -. p,
-,araschino cherry. and the coupe "
serve. Ill, s,- svs-
Another dessert with cherries cans t,s s,sss
- ,orius ice cream at the bottom 'I T,ss.
% - ~ verv cold stewed cherries 81
90 covered with a cone Of vhlpp-"
- r,asns Of fresh raspberry sErnp .,-. frss
raacr coupes make a retrssh'Hz -, rrt
For " cut fresh peaches into 'Iil.l -, :, now
A0vr
-, -sr and II preferred nsV''l-7 - r,ld
oeleu --s.cbino Let the fruit become 80 n.
a''' 4+,,,, II on ice few minutes - .-.nilia
pS p,u the glasses and Ill them WIN N...,,
- ,-.an Decorate each top WIN s.,s,n Is to
cherry and serve An attr80l., -.,-'5s of whipped
o-,an,snt the tops with dainty p
cream. ,.L ,sa-nss half MI ui
ro' - camilla ice cream, IN tne ,srh
- a small preserved peach Erss or
WHICH ,bree red cherries. either p'ess.r -, Of
pe-I pe-si,i and border the peaches "'''-
whipped cream -. . famous chef. cover
For pea tns glasses. as usual. with ..a .cs
th7 OO' N.t,,a cream Set into the centle % ~.
~ ,-ssarved peach hlling the hoIio" 49,, ,r,,.
. =. nth red currsnt jam Surrou"U Ian.
-,.t a thin circle of lemon Ice OF ..,. kind
Paspherries make excellent desserts - f-,it 20
c,etir,es a little kirsCh Is sddeu - ..sxsd o.
,. to favor The berries may o .-v.s
-, ord crushed a little They may rasc-
-" - 80 creau or over It as deslred- : -,
-, oiled in powdered sugar may de0O's- 80, Is
- =, che vanilla cream covers the o'n' - ,xsfs
+ta cream, is reversed. ornament tn7
whipped cream .-,., rhsstruts sY
6,o,,Des are sometimes prepared WIN ..,,, ard
,-lr cooks For one rule line the Oo'rr O..rr
Fse''o" .a,,aaI glasses with vanilla Ice 80.
.,,r,,ad with fragments OF candled Ci' ,ssst
-, haan soaked in maraschino- Fu' S,--,ss
chestnut and one or two prsservsu go n ss
g. the centre OF the ice cream. and SUI n,,psd
means OF piping bag with norue. -.U, - ard nus
-, For another cover the ice cream cs can-
u,,tn n,sIn whipped cream and decorate WIZ
died violets - .,s Al rs
Tutti-frntti coupes delicious For ons m
bo,tou of the glasses with a layer OF s..,ss ~
norted eandied fruits that have been - ,hscs
boiling a moment in syrup. Cover Win ,,, a
,a,.r of vanilla ice cream and decora'7
snowy mound OF whipped cream IN. ics
For another have ready pint OF Fa'- q
cream. Cut into dice peeled and colsu us.lss
slice Of peeled and cored pineapple. nan - ar.
han,ra half a preserved peach. half pseiss
anrs and a dozen maraschno cherries So. ''s4 "a
hS plum or other kind OF frIit may De -, 80
suit the taste. Put them into a bowl ~ ,us
tablespoonfuls OF sugar. a teaspoonfui O ,,~ xen
of kirsch and a teaspoonful OF CURACAO .,1 sfl
Divide the fruits among the glasses and ~ -
the cream and serve A little brandy BAY
instead of the wilma