The Boston cooking-school cook book

⅔ cup chopped walnut meats Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours. Sultana Roll with Claret Sauce Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours. Claret Sauce 1 cup sugar ¼ cup water ⅓ cup claret Boil sugar and water eight minutes; cool slightly, and add claret. Angel Parfait 1 cup sugar ¾ cup water Whites 3 eggs 1 pint heavy cream 1 tablespoon vanilla Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze. Café Parfait 1 cup milk ¼ cup Mocha coffee Yolks 3 eggs ⅛ teaspoon salt 1 cup sugar 3 cups thin cream Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours. Italian Meringue ½ cup sugar ¼ cup water 1 tablespoon gelatine or ¼ teaspoon granulated gelatine Whites 3 eggs 1 cup thin cream ½ tablespoon vanilla Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor. Bombe Glacée Line