The Boston cooking-school cook book

garnishing ice cream. Violet Ice Cream 1 quart cream ¾ cup sugar Few grains salt ⅓ cup Yvette Cordial 1 small bunch violets Violet coloring Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying. Neapolitan or Harlequin Ice Cream Two kinds of ice cream and an ice moulded in a brick. Baked Alaska Whites 6 eggs 6 tablespoons powdered sugar 2 quart brick of ice cream Thin sheet sponge cake Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter. Pudding Glacé 2 cups milk ⅔ cup raisins 1 cup sugar 1 egg 1 tablespoon flour ¼ teaspoon salt 1 quart thin cream ½ cup almonds ½ cup candied pineapple ⅓ cup Canton ginger 3 tablespoons wine Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding. Frozen Pudding I 2½ cups milk 1 cup sugar ⅛ teaspoonful salt 2 eggs 1 cup heavy cream ¼ cup rum 1 cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and