The Boston cooking-school cook book

and freeze same as Cardinal Punch. Coup Sicilienne 1 shredded pineapple 3 oranges (pulp) 3 bananas sliced 2 tablespoons Maraschino 1 tablespoon lemon juice Few grains salt Powdered sugar Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica. Coup a l’Ananas Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces. Vanilla Ice Cream I (Philadelphia) 1 quart thin cream ¾ cup sugar 1½ tablespoons vanilla Mix ingredients, and freeze. [Illustration: COUP SICILIENNE. COUP A L’ANANAS.—_Page 442._ ] [Illustration: COFFEE ICE CREAM SERVED IN HALF OF CANTALOUPE.—_Page 445._ VANILLA ICE CREAM SERVED IN HALF OF CANTALOUPE WITH FRUIT GARNISH.—_Page 442._ ] [Illustration: BOMBE GLACÉE.—_Page 452._ ] [Illustration: JUNKET ICE CREAM WITH PEACHES.—_Page 448._ ] Vanilla Ice Cream II 2 cups scalded milk 1 tablespoon flour 1 cup sugar 1 egg ⅛ teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze. Chocolate Sauce I (To be served with Vanilla Ice Cream) 1½ cups water ½ cup sugar 6 tablespoons grated chocolate 1 tablespoon arrowroot ½ cup cold water Few grains salt ½ teaspoon vanilla Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot. Chocolate Sauce II 1 square Baker’s chocolate 1 cup sugar 1 tablespoon butter ⅓ cup water ½ teaspoon vanilla Melt chocolate; add butter, sugar, and water. Let boil fifteen minutes, cool slightly, and add vanilla. Coffee Sauce (To be served with Vanilla Ice