New Britain herald., 1914-08-19

well Tor the nOld1ng or whatever sauce liqueur or preserve is desired When creme de menthe is used for this purpose, diamond shaped pieces of mint favored Turkish paste can be arranged around the opening, radiat- ing from the little hollow in the cen- ter. By making this center cavity with an apple corer, a small, deep l we'll is produced, which, covered with whipped cream, conceals the presence of the liqueur.
 MarshmallOw Sauce Easily Made. ] For the serving of chocolate ice cream, fill this cavity with nnars.1mal- l low sauce, and have long, thin strips
 of marshmallow paste arranged in the form of a daisy, with the cavity as the
 center. Both marshmallows and Turkish paste can be cut easily into any desired shape with a knife or scissors dipped into powdered sugar. Marshmallow sauce is the most easily made of the sauces. For six portions allow one-fourth pound l marshmallows, one-fourth cup boiling water and one cup confectioners' sugar. Cut the marshmallows into bits with a pair of scissors and melt in a double boiler. Pour boiling water over the sugar, and when it is dis solved add to the melted marshmal- lows. Stir thoroughly and serve cold. Macaroon crumbs sprinkled thick over the surface of ice cream when served in an individual case add to the flavor and furnish good back ground for pretty designs in glace fruit or whipped cream. For a novelty ice cream can be topped with meringue, which will make it seem as if the ice cream has been placed in the oven for few moments, after the fashion of 'baked Alaska As a
 matter of fact, it is much easier to
 place spoonfuls of meringue on
 baking sheet, set in a slow oven until
 Drowned, and then remove to the top
 of each case of ice cream. By spread
 ing a layer of fresh or preserved fruit
 between the ice cream and the mer-
 ingue there will be no danger of the
 cream melting, even though the
 meringue is warm
 Poached Peach Delicious.
 A popular French restaurant Is serving a portion of rich vanilla ice
 cream within circle of rum moistened cake, which not only forms a case for the cream, but also obvi- ates the necessity for any additional sauce or favoring. A ring of canta- loupe is the frame chosen by another restauranteur for the serving of rasp-
 berry ice, and is a pleasant change from the we'll known method of serv- ing ice cream in a. half cantaloupe.
 In the season of fresh peaches there {, are many novelties available. The | serving of a spoonful of ice cream be- | tween the halves of a poached peach | half peach may be set on a round 1 of ice cream and whipped cream or freshly grated cocoanut piled in the | cavity left by the removal of the | peach pit.
 Mint Leaves and Cherries Decorative.
 Where the frozen dessert is to be served in a single mold it is usually easier to limit the decorations to a piped border of whipped cream around the base of the mold, embed l ding in this at intervals little bou- 1, quets of crystallized mint leaves and candied cherries, with a correspond ing bouquet at the top of the mold.
 A brick of ice cream placed in a shell of cake, the crumb portion hav- ing been cut out and covered with the top of the loaf, when the joining is ornamented with whipped cream, makes an elaborate looking dessert In serving cut in slices, crosswise, and each portion will have a rim of cake on three sides.