CHAPTER XVIII.

ARTICLES FOR DESSERTS AND EVENING PARTIES.

Ice Cream. Directions for freezing Ice Cream. Philadelphia Ice Cream. Another Ice Cream. Strawberry Ice Cream. Ice Cream without Cream. Fruit Ice Cream. Rich Custards. Wine Cream Custard. Almond Custard. A Cream for Stewed Fruit. Currant, Raspberry, or Strawberry Whisk. Lemonade Ice, and other Ices. Lemon and Orange Cream. Vanilla Cream. A Charlotte Russe. A Plainer Charlotte Russe. A Superior Omelette Souflée. Almond Cheese Cake. Flummery. Chicken Salad. Gelatine, or American Isinglass Jelly. Oranges in Jelly. Jelly Tarts. Sweet Paste Jelly Tarts. An Apple Lemon Pudding. Buttermilk Pop. Wheat Flour Blanc Mange. Orange Marmalade. A simple Lemon Jelly (easily made). Cranberry. Fruits Preserved without Cooking. Apple Ice (very fine). Lemon, or Orange Ice Cream. Cream Tarts. Whip Syllabub. Trifles. Nothings. Apple Snow. Iced Fruit. Ornamental Froth. To Clarify Isinglass. Blanc Mange. Calf’s Foot Blanc Mange. Variegated Blanc Mange. Jaune Mange. Ivory Dust Jelly. Apple Jelly. Another Lemon Jelly. Orange Jelly. Floating Island. Another Syllabub. An Ornamental Dish. Carrageen Blanc Mange (Irish Moss). A Dish of Snow. To Clarify Sugar. To Prepare Sugar for Candies. Sugar Kisses. Almond Macaroons. Filbert Macaroons. Cocoanut Drops. Candied Fruits. Another Way. To make an Ornamental Pyramid for a Table, 165