New-York tribune., 1909-12-12
PRETTY EDIBLE CUPS.
Ice Cream Holders for Christ
mas Desserts.

Perhaps there is no more effective means
of serving holiday desserts than I'm edible
cups made of stiff ice cream that will
stand alone.
Cups of vanilla cream may be filled with
favored whipped cream, combined with
candied orange blossoms, with whipped
cream favored with kirsch. bar-le-duc and
a few pineapple dice.
A more elaborate dessert Of this sort calls
for cup of chocolate ice cream, filled with
whipped cream favored with vanilla. just
before serving decorate it with pineapple
ice. or, better yet. fill the cup with pine
apple ice and decorate the top with
whipped cream.
Vanilla ice cream looks especially pretty
when served in cups made of clear green
or red Jelly. To prepare the red cups use
the juice from a jar OF strawberry. rasp-
berry or cherry preserve. surened with
gelatine. For the green. juice of peach pre-
serve will be needed and the desired color
can be obtained by using green coloring
paste or liquid Thin the fruit syrup with
water. as solid syrup makes the Jelly too
sweet and rich for the purpose. The peach
jelly is better than lemon or grapefruit
Jelly which is sometimes recommended.
Cups Of cake may take the place of jelly
or cream.
Those who are not expert in moulding the
cream and jelly and who do not care to buy
their cream in fancy forms can serve it in
the pretty holders that are found in the
shops. Perhaps the prettitst OF all holders
for ice cream are real fowers-roses,
peOnies. water lilies and chrysanthemums.
The only objection 10 such holders at this
season, with the exception OF roses and
chrysanthemums, is the difficulty of get
ting them. In summertime, when there is
a wealth of flowers. nothing could be pret-
tier for a small fete or garden party. The
inside petals Of the flowers are removed TO
form a cup"
Real fruits which car be followed out are
easier TO obtain nov than flowers and ap-
peal to housewives with limited purses
Bright orange baskets. halves Of grapefruit.
tiny tubes cut from rosy-cheeked apples,
are all popular. Even red banana rinds.
Of spotless surface. may be filled with ice
cream and then closed again and hidden in
g gzrnish OF green leaves.
The wonsen who must perforce be eco
nomical. yet who desires to give the small
members Of her family surprise dessert
al Christmas time. may find the following
suggestions of service. Perhaps the most
popular surprise is baked ice cream The
cream is placed on sponge cake and COM
pletely covered with meringue. After
browning the meringue in the oven the des-
sert is served. Put board under H. so
that the heat Of the oven cannot pene-
trate from below. The secret Of success
lies in allowing no air 10 reach H.
Individual surprises call for cups of ice
cream. Fill them with candied fruit. then
turn each upside down. When the moulds
are lift d of there will he neat little
mounds Of plain white cream with no sug-
gestion of the filling until the mound is
broken down with the spoon.
A French dessert is the following: Line
a pretty mould with strawberry ice, fill the
centre with vanilla ice cream. When ready
to serve turn IT out on a crystal platter and
decorate with whipped cream.
For "A similar dessert line the mould with
vanilla cream and fill 1t with pineapple ice
Still another combination is a mould lined
With vanilla and filled with strawberry
cream. When ready to serve decorate with
whipped cream and few preserved ber-
whipped cream and few preserved berries