The Boston cooking-school cook book

a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination. Noisette Bomb Strawberry Ice I ½ cup sugar ½ cup chopped blanched filberts ¾ cup hot caramel syrup Yolks 4 eggs 1⅓ cups heavy cream ½ tablespoon vanilla Few grains salt Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens, then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours. Nesselrode Pudding 3 cups milk 1½ cups sugar Yolks 5 eggs ½ teaspoon salt 1 pint thin cream ¼ cup pineapple syrup 1½ cups prepared French chestnuts Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup. Pistachio Fruit Ice Cream 3 cups milk 1½ cups sugar Yolks 5 eggs ½ teaspoon salt 1 pint heavy cream 1½ cups chestnut purée 1 teaspoon almond extract 1 tablespoon vanilla ¾ cup glacé fruits Maraschino Leaf Green Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let