The Boston cooking-school cook book

one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze. Mazarine Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over =Apricot Marmalade.= Drain one can apricots and force the fruit through a strainer. Cook syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé cherries, and whipped cream. Flowering Ice Cream Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each. Concord Cream 1 pint cream 1¼ cups grape juice ⅓ cup sugar Lemon or fresh lime juice ½ cup heavy cream Pistachio nuts, finely chopped Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts. German Ice Cream Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces. Frozen Orange Soufflé 1½ cups orange juice 1½ cups sugar 2 tablespoons lemon juice Yolks 5 eggs 1½ teaspoons granulated gelatine 3 tablespoons boiling water 2½ cups cream Candied orange peel Pistachio nuts Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens, then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts. Biscuit Tortoni in Boxes 1 cup dried