The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
HOW TASTY COUPES ARE MADE.

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1 \ cream and water ice or par
fat. with fruits. and either with or
without whipped cream and a cordial.
II Is served in a high stemmed glass
which must spread in cup shape in
order properly tn carry out the word
coupe" Gnr the same ingredients
served other than in a glass or cup
could not be designated.
Two frozen mixtures. in addition
To- the fruit. must be- included in a
properly made coupe. the arrangement
Of these. their colorings and favor
ings Offering a wide range for indi-
vidual choice. The division of the
two frozen mixtures may be in layers
or in vertical halves. but must be
clearly defined. Where three frozen
mixtures are used. the third il spread
over the top OF the other two. level
with the rim Of the glass. The fruit
is sometimes Of a single kind. bat
two or three different fruits may be
used. A sprinkling uf crushed maca-
rooms is allowable between the
layers OF ice and there may be- a
spoonful OF fruit Juice or cordial
poured over all. whore whipped cream
az a garnish Is omitted.
As fresh fruit enters So largely
into the composition OF a oupe. a
comparatively small quantity OF ice
cream ar water ice is required. The
hostess who her own Coupes
will find n pint Of each frozen mixture
will go much further in this way than
in any other. The fruit ma he pui
into the glass first and then covered
in turn with the frozen cream and zee
or the order may be completely re-
Nersed and the fruit be used az the
top layer with a whirl Of whipped
cream as a garnish. Vanilla ice cream
and raspberry water ice are popular
combinations and pistache cream and
orange ice also combine well with the
flavor Of most Of the fruits used in
Coupes, In every case the color Is al
most az important as the flavor. for a
properly made coupe should Ice decora-
tive az well as delicious.
Fresh peaches. pears. pineapple.
watermelon. cantaloupe. plums, Cali
fornia cherries and grapes are an
suited to this use. Fruit must be
thoroughly chilled in every case. es-
pecially where II has been allowed to
soak in kirsch. sherry or rum.
Where half a peach or pear is used.
i, is customary To poach the fruit for
three or four minutes SO that the skin
will pun off easily without marrine
the surface.
one Of the most elaborate Of the
coupes served at "A popular uptown
hotel is arranged in a hollow stemmcd
champagne glass. Sufficient raspberry
cordial is poured in to MI the tall stem
so that the coupe seems to be set
on a slender standard of ruby glass.
Next comes a mixture Of fresh fruits
with a slight run favoring. a LAYER
OF French vanilla ice cream and the
top Is spread evenly with raspberry
ice. Thin strips OF fresh pineapple
form a miniature sunburst in the
centre. radiating from a spoonful Of
whipped cream II looks too good to
eat. but any nm who has the
time and patience for such work will
have no trouble in serving a SINH
lar coupe.
Another attractive arrangement has
the vanilla cream and raspberry ice
divided by a clear line across the
top of the glass. slivers of watermelon
projecting on the white cream and
strips OF pineapple OF the red water
ice. White grapes skinned. seeded
end cut In halves, make a pretty bor-
der for n coupe which includes
pistache ice cream n lemon ice.
They are set cut side down so that the
effect Is like n little framework of
beads around the rim ~ the glass.
4 hostess who has experimental
with the making Of these fancy
desserts always orders her frozen
mixtures from n caterer and has them
delivered well in advance Of the meal
She divides her fruit, ice cream and
water Ice in ice cold glasses. places
the coupes ready for serving in "A pail
| with close fitting cover. binding the
Joining with "A strip Of cotton cloth to
prevent any salt entering. This Is
then replaced in the packing of Ice
and salt in which the Ice cream was
received, This procedure allows her
time to arrange her materials to the
best advantage. \ piece of cardboard
| placed upright in each glass Is the
quickest method Of dividing the two
v varieties OF cream or ice and can he
easily pulled out when the glass is
full. Where the cream II frozen hard,
no division OF this kind In necessary
las 1t can DO cut sharplYtyith a knife.