2820—ICED BISCUIT BÉNÉDICTINE
Mould the base with strawberry ice, the middle with Bénédictine ice, and the top with violet ice. Freeze and cut up as directed.
2821—ICED BISCUIT MARQUISE
Mould with Kirsch and strawberry ices, alternated twice.
2822—ICED BISCUIT MONT-BLANC
Mould the base with a rum-flavoured preparation, the middle with a chestnut preparation, and the top with a vanilla-flavoured preparation.
2823—ICED BISCUIT NAPOLITAINE
Mould the base with a vanilla-flavoured preparation, the middle with strawberry ice, and the top with a preparation of pralined biscuit.
[802]
2824—ICED BISCUIT PRINCESSE
Mould and leave to set a biscuit-pralined preparation. After having cut up the moulding, surround it with splintered and pralined almonds.
Decorate the pieces with vanilla ice-cream and tangerine ice.
2825—ICED BISCUIT SIGURD
Mould the base with strawberry and the top with pistachio biscuit preparation. When the biscuit is frozen, cut it into rectangular slices, and sandwich each slice between two sugar wafers.
2826—BOMBES (Generic Recipe)
Originally, Bombes were made from an ordinary ice preparation, in spherical moulds; hence their name, which is once more justified by their arrangement, consisting as it used to do of superposed and concentric layers, the outermost of which was very thin. Nowadays, Bombes are more often moulded in the shape of shells, but the preparation from which they are made is much more delicate than it was formerly.
2827—PREPARATION FOR BOMBES
Gradually mix thirty-two egg-yolks with one quart of syrup at 28°. Put the whole on a very moderate fire, whisking it as for a Génoise, and, when the preparation is firm enough and taken off the fire, continue whisking it over ice until it is quite cold. Then add the selected flavour, and one and one-third quarts of stiffly-whipped cream.
2828—THE MOULDING OF BOMBES
First clothe the bottom and sides of a mould with the ice preparation denoted by the name of the Bombe. This coat, which should vary in thickness in accordance with the size of the mould, should be somewhat thin, and made from an ordinary ice preparation, which is suited better than any other kind to this class of dish.
The middle is then filled with a Bombe preparation, flavoured as directed, or with a Mousse preparation. The whole is then covered with a round piece of white paper, and the mould is hermetically sealed with its cover, set to freeze, and left for two or three hours in the ice.
When about to serve, take the mould out of the ice; wash it with cold water; dip it quickly in tepid water; dry it with a towel, and overturn the mould on a napkin or on a block of ice.
[803]
Various Bombes.
2829—BOMBE ABOUKIR
Having clothed the mould with pistachio ice, fill it with a pralined Bombe-preparation, combined with chopped pistachios.
2830—BOMBE AFRICAINE
Clothe the mould with chocolate ice, and fill it with an apricot Bombe-preparation.
2831—BOMBE ABRICOTINE
Clothe the mould with apricot ice, and fill it with a Kirsch-flavoured Bombe-preparation, laid in alternate layers with stewed apricots.
2832—BOMBE AÏDA
Clothe the mould with strawberry ice, and fill it with a Kirsch-flavoured Bombe-preparation.
2833—BOMBE ALMERIA
Clothe the mould with Anisette ice, and fill it with a pomegranate Bombe-preparation.
2834—BOMBE ALHAMBRA
Clothe the mould with vanilla ice-cream, and garnish it with a strawberry Bombe-preparation. After turning it out surround the Bombe with a crown of fine strawberries macerated in Kirsch.
2835—BOMBE AMÉRICAINE
Clothe the mould with strawberry ice, and fill it with a tangerine Bombe-preparation. After turning out decorate the Bombe with pistachio ice.
2836—BOMBE ANDALOUSE
Clothe the mould with apricot ice, and fill it with a vanilla Bombe-preparation.
2837—BOMBE BATAVIA
Clothe the mould with a pine-apple ice and fill it up with a strawberry Bombe-preparation, combined with candied ginger cut into dice.
2838—BOMBE BOURDALOUE
Clothe the mould with vanilla ice-cream, and fill it up with an Anisette Bombe-preparation.
After turning out decorate the Bombe with crystallised violets.
2839—BOMBE BRÉSILIENNE
Clothe the mould with pine-apple ice, and fill it with a vanilla and rum Bombe-preparation combined with pine-apple dice.
[804]
2840—BOMBE CAMARGO
Clothe the mould with coffee ice, and fill it with a vanilla Bombe-preparation.
2841—BOMBE CARDINAL
Clothe the mould with a red-currant and raspberry ice, and fill it with a pralined vanilla Bombe-preparation.
2842—BOMBE CEYLAN
Clothe the mould with coffee ice and fill it with a rum Bombe-preparation.
2843—BOMBE CHÂTEAUBRIAND
Clothe the mould with apricot ice, and fill it with a vanilla Bombe-preparation.
2844—BOMBE CLARENCE
Clothe the mould with banana ice, and fill it with a violet Bombe-preparation.
2845—BOMBE COLOMBIA
Clothe the mould with Kirsch ice, and fill it with a pear Bombe-preparation. After turning out decorate the Bombe with half-sugared cherries.
2846—BOMBE COPPÉLIA
Clothe the mould with coffee ice, and fill it with a pralined Bombe-preparation.
2847—BOMBE CZARINE
Clothe the mould with vanilla ice, and fill it with a Kümmel Bombe-preparation. After turning out decorate it with crystallised violets.
2848—BOMBE DAME-BLANCHE
Clothe the mould with vanilla ice, and fill it with an almond milk Bombe-preparation.
2849—BOMBE DANICHEFF
Clothe the mould with coffee ice, and fill it with a Kirsch Bombe-preparation.
2850—BOMBE DIABLE ROSE
Clothe the mould with strawberry ice, and fill it with a Kirsch Bombe-preparation, combined with half-sugared cherries.
2851—BOMBE DIPLOMATE
Clothe the mould with vanilla ice-cream, and fill it with a Maraschino Bombe-preparation, combined with candied fruit.
[805]
2852—BOMBE DUCHESSE
Clothe the mould with banana-ice, and fill it with a pear Bombe-preparation flavoured with Kirsch.
2853—BOMBE FANCHON
Clothe the mould with pralined ice, and fill it with a Kirsch Bombe-preparation, containing some coffee-drops.
2854—BOMBE FEDORA
Clothe the mould with orange ice, and fill it with a pralined Bombe-preparation.
2855—BOMBE FLORENTINE
Clothe the mould with raspberry ice, and fill it with a pralined Bombe-preparation.
2856—BOMBE FORMOSA
Clothe the mould with vanilla ice-cream, and fill it with a strawberry Bombe-preparation, combined with big strawberries.
2857—BOMBE FRANCILLON
Clothe the mould with coffee ice, and fill it with a Bombe-preparation flavoured with liqueur-brandy.
2858—BOMBE FROU-FROU
Clothe the mould with vanilla ice-cream, and fill it with a rum Bombe-preparation, combined with candied fruit.
2859—BOMBE GRANDE DUCHESSE
Clothe the mould with pear ice, and fill it with a Chartreuse Bombe-preparation.
2860—BOMBE GISMONDA
Clothe the mould with pralined ice, and fill it with an Anisette Bombe-preparation, combined with Bar white-currant jam.
2861—BOMBE HAVANAISE
Clothe the mould with coffee ice, and fill it with a vanilla and rum Bombe-preparation.
2862—BOMBE HILDA
Clothe the mould with filbert ice, and fill it with a Chartreuse Bombe-preparation, combined with filbert pralin.
2863—BOMBE HOLLANDAISE
Clothe the mould with vanilla ice-cream, and fill it with a Curaçao Bombe-preparation.
2864—BOMBE JAFFA
Clothe the mould with pralined ice, and fill it with an orange Bombe-preparation.
[806]
2865—BOMBE JAPONAISE
Clothe the mould with peach ice, and fill it with a tea mousse-preparation.
2866—BOMBE JEANNE D’ARC
Clothe the mould with vanilla ice-cream, and fill it with a chocolate pralined Bombe-preparation.
2867—BOMBE JOSÉPHINE
Clothe the mould with coffee ice, and fill it with a pistachio Bombe-preparation.
2868—BOMBE MADELEINE
Clothe the mould with almond ice, and fill it with a vanilla and Kirsch Bombe-preparation, combined with candied fruit.
2869—BOMBE MALTAISE
Clothe the mould with blood-orange ice, and fill it with tangerine-flavoured Chantilly cream.
2870—BOMBE A LA MARÉCHALE
Clothe the mould with strawberry ice, and fill it with alternate layers of pistachio, orange and vanilla Bombe-preparation.
2871—BOMBE MARGOT
Clothe the mould with almond ice, and fill it with pistachio Bombe-preparation. After turning out, decorate with vanilla ice-cream.
2872—BOMBE MARIE LOUISE
Clothe the mould with raspberry ice, and fill it with a vanilla Bombe-preparation.
2873—BOMBE MARQUISE
Clothe the mould with apricot ice, and fill it with a Champagne Bombe-preparation.
2874—BOMBE MASCOTTE
Clothe the mould with peach-ice, and fill it with a Kirsch Bombe-preparation.
2875—BOMBE MATHILDE
Clothe the mould with coffee ice, and fill it with an apricot Bombe-preparation.
2876—BOMBE MÉDICIS
Clothe the mould with brandy ice, and fill it with a raspberry Bombe-preparation.
[807]
2877—BOMBE MERCÉDÈS
Clothe the mould with apricot ice, and fill it with a Chartreuse Bombe-preparation.
2878—BOMBE MIGNON
Clothe the mould with apricot ice, and fill it with nut Bombe-preparation.
2879—BOMBE MISS HELYETT
Clothe the mould with raspberry ice, and fill it with a vanilla Bombe-preparation.
2880—BOMBE MOGADOR
Clothe the mould with coffee ice, and fill it with a Kirsch Bombe-preparation.
2881—BOMBE MOLDAVE
Clothe the mould with pine-apple ice, and fill it with a Curaçao Bombe-preparation.
2882—BOMBE MONTMORENCY
Clothe the mould with Kirsch ice, and fill it with a cherry Bombe-preparation. After turning out, surround it with half-candied cherries.
2883—BOMBE MOSCOVITE
Clothe the mould with Kümmel ice, and fill it with a bitter-almond Bombe-preparation, combined with candied fruit.
2884—BOMBE MOUSSELINE
Clothe the mould with strawberry ice, and fill it with Chantilly cream, combined with strawberry purée.
2885—BOMBE NABAB
Clothe the mould with pralined ice, and fill it with a liqueur-brandy Bombe-preparation, containing candied fruit.
2886—BOMBE NÉLUSKO
Clothe the mould with filbert pralined ice, and fill it with a chocolate Bombe-preparation.
2887—BOMBE NERO
Take a dome-mould and clothe it with vanilla ice-cream with caramel; fill it with vanilla Mousse, combined with small, imitation truffles, the size of small nuts, made from chocolate.
Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of Italian meringue; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven. Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly.
[808]
On taking the Bombe out of the oven, pour some hot rum into
the bowl, and set a light to it when serving.
2888—BOMBE SAINT LAUD
Clothe the mould with raspberry ice, and fill it with alternate layers of melon Bombe-preparation and Chantilly cream.
2889—BOMBE NESSELRODE
Clothe the mould with vanilla ice-cream, and fill it with Chantilly cream, combined with chestnut purée.
2890—BOMBE ODETTE
Clothe the mould with vanilla ice-cream, and fill it with a pralined Bombe-preparation.
2891—BOMBE ODESSA
Clothe the mould with apricot ice, and fill it with a strawberry Bombe-preparation.
2892—BOMBE ORIENTALE
Clothe the mould with ginger ice, and fill it with a pistachio Bombe-preparation.
2893—BOMBE PATRICIENNE
Clothe the mould with vanilla ice-cream, and fill it with a pralin and chocolate Bombe-preparation.
2894—BOMBE PETIT DUC
Clothe the mould with strawberry ice, and fill it with a hazel-nut Bombe-preparation, combined with Bar red-currant jam.
2895—BOMBE POMPADOUR
Clothe the mould with asparagus ice, and fill it with a pomegranate Bombe-preparation.
2896—BOMBE PROPHÈTE
Clothe the mould with strawberry ice, and fill it with pine-apple preparation.
2897—BOMBE RICHELIEU
Clothe the mould with rum ice; fill it with a coffee Bombe-preparation, and distribute coffee drops upon it after turning.
2898—BOMBE ROSETTE
Clothe the mould with vanilla ice-cream, and fill it up with red-currant-flavoured Chantilly cream, combined with red-currants.
2899—BOMBE A LA ROYALE
Clothe the mould with Kirsch ice, and fill it with a chocolate pralined Bombe-preparation.
[809]
2900—BOMBE SANTIAGO
Clothe the mould with Brandy ice, and fill it with a pistachio Bombe-preparation.
2901—BOMBE SÉLIKA
Clothe the mould with pralined ice, and fill it with a Curaçao Bombe-preparation.
2902—BOMBE SKOBELEFF
Clothe the mould with Vodka ice, and fill it with Kümmel-flavoured Chantilly cream.
2903—BOMBE STROGOFF
Clothe the mould with peach ice, and fill it with a Champagne Bombe-preparation.
2904—BOMBE SUCCÊS
Clothe the mould with apricot ice, and fill it with Kirsch-flavoured Chantilly cream, combined with candied apricots cut into dice.
2905—BOMBE SULTANE
Clothe the mould with chocolate ice, and fill it with a pralined Bombe-preparation.
2906—BOMBE SUZANNE
Clothe the mould with pink rum ice, and fill it with vanilla Bombe-preparation, combined with Bar red-currant jam.
2907—BOMBE TORTONI
Clothe the mould with pralined ice, and fill it with coffee Bombe-preparation, containing coffee seeds.
2908—BOMBE TOSCA
Clothe the mould with apricot ice, and fill it with a Maraschino and fruit Bombe-preparation. After turning out, decorate the Bombe with lemon ice.
2909—BOMBE TROCADÉRO
Clothe the mould with orange ice, combined with candied orange-rind, cut into small dice; and fill with alternate layers of Chantilly cream and roundels of filbert Génoise, cut in graduated sizes, and saturated with Curaçao syrup. Sprinkle some orange-zest dice on each roundel of Génoise.
2910—BOMBE TUTTI-FRUTTI
Clothe the mould with strawberry ice, and fill it with a lemon Bombe-preparation, combined with various candied fruits, cut into dice.
2911—BOMBE A LA VALENÇAY
Clothe the mould with pralined ice, and fill it with Chantilly cream, combined with raspberries.
[810]
2912—BOMBE VÉNITIENNE
Clothe the mould half with vanilla and half with strawberry ice and fill it with a Maraschino and Kirsch Bombe-preparation.
2913—BOMBE VICTORIA
Clothe the mould with strawberry ice, and fill it with Plombière ice.
2914—BOMBE ZAMORA
Clothe the mould with coffee ice, and fill it with a Curaçao Bombe-preparation.
Iced Mousses.
The composition for mousses is prepared either from English cream or from syrup. The last method is specially suited to fruit mousses.
2915—PREPARATION FOR ICED FRUIT MOUSSES
This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream.
2916—PREPARATION OF ICED MOUSSE WITH CREAM
Make an English cream from one lb. of powdered sugar, sixteen egg-yolks, and one pint of milk, and leave it to cool.
When it is quite cold, add to it one pint of raw cream, two-thirds oz. of powdered tragacanth gum, and the flavour which is to characterise the preparation.
If the mousse be a fruit one, add to it one pint of a purée of fresh fruit.
Whisk over ice, until the preparation gets very frothy; put it into moulds, lined with white paper; thoroughly close them, and keep them in a refrigerator for two or three hours, subject to their size.
2917—VARIOUS ICED MOUSSES
After the same procedure, mousses may be prepared with Anisette, Coffee, Chocolate, Kirsch, Maraschino, Rum, Tea, etc.; Apricots, Strawberries, Oranges and Tangerines, fresh Walnuts, Peaches, Vanilla, Violets, etc.
2918—PARFAIT (Generic Recipe)
Mix thirty egg-yolks with one quart of cold syrup at 28°. Put the mixture on a slow fire, and cook it as for an English cream; strain it, and whisk it on ice until it is quite cold.
Add three pints of very stiff, whisked cream and one-fifth pint [811] of brandy or rum, in order to finish it; mould the preparation in Parfait moulds, and pack them in a freezer for from two to three hours.
N.B.—The term “Parfait,” which, formerly, was applied only to “Parfait au Café,” has become the common name for un-clothed ices, made from Bombe-preparations having but one flavour. And this is fairly logical, seeing that Bombe-preparations, but for a few insignificant distinctions, are exactly like Parfait-preparation.
It is therefore just as reasonable to make vanilla, chocolate, and pralined Parfaits, etc., as to make them with coffee.
2919—ICED PUDDINGS
Preparations of this class follow no hard and fast rules, and, in reality, they are not ices at all. They are nothing else than iced entremets, the bases of which generally consist of thick English custard, the same as that which serves in the preparation of Bavarois.
The few following recipes, however, are exceptions to this rule.
2920—PUDDING DE CASTRIES
Clothe a Bombe mould with a thin layer of vanilla ice-cream, and fill it with two Bombe-preparations, spread in somewhat thick, alternate layers. One of the preparations should be of vanilla, on each thickness of which a layer of lady’s-finger biscuits, cut into dice and sprinkled with Anisette, should be spread; and the other preparation should be of tangerine.
Between the layers, sprinkle a few pinches of grated chocolate, and fill up the mould with a thickness of vanilla ice-cream.
Thoroughly close the utensil; pack it for about two or three hours. Turn it out on a folded napkin; sprinkle thereon a few red, crushed pralins; and serve an iced tangerine syrup separately.
2921—MARIE-ROSE PUDDING
Line a Charlotte mould with rolled gaufrettes; placing them snugly one against the other. By means of a piping-bag, fill the gaufrettes with very stiff strawberry ice, and then fill the mould with a vanilla pralined Bombe-preparation. Keep the mould in the refrigerator for three hours, and turn out the pudding on a napkin. Decorate it on top with pink and white Chantilly cream. Serve a chocolate ice-cream separately.
2922—PUDDING MIRAMAR
Garnish an iced, Madeleine-mould with lady’s-finger biscuits, saturated with Chartreuse, and alternate them with thin slices of fresh pine-apple, saturated in Kirsch, and pipped sections of tangerine, skinned raw.
[812]
Fill up the mould with a Bombe-preparation of pomegranate
juice, flavoured with Kirsch; close the mould, keep it in ice for
two hours, and turn out the pudding on a napkin when about to
serve.
Serve an iced, vanilla syrup separately.
2923—PUDDING SEYMOUR
Cut a Mousseline Brioche into thin slices, and set these to soak in raw, sweetened and Kirsch-flavoured cream. Peel and finely slice some peaches, and poach them in vanilla-flavoured syrup; also peel some very ripe William pears.
Prepare a pink Bombe-preparation, flavoured with Kirsch and Orgeat; and then fill up the mould with alternate layers of the slices of Brioche and of fruit, with Bar red-currant jam added; and the Bombe-preparation.
Close the mould, keep it in ice for two hours, and turn out the pudding on a napkin.
2924—ICED SOUFFLÉES
The preparation differs according as to whether the Soufflés be prepared with fruit, or with such flavours as Vanilla, Coffee, Chocolate, etc.
The last named are made with the Iced-Mousse preparation (No. 2916), which may also serve for the fruit Soufflés; but, in the case of the latter, the following preparation is preferable:—
Whisk the whites of ten eggs to a very stiff froth, and add to this one and one-tenth lbs. of sugar cooked to the small-crack stage. Transfer the whole to a basin; flavour according to fancy, and add one pint of a purée of fruit and one pint of very stiffly-whisked cream.
2925—THE MOULDING OF LARGE AND SMALL ICED SOUFFLÉS
Mould the large ones in ordinary Soufflé timbales, which should be lined with bands of white paper, fixed with butter, and overreaching the edges of the timbales by one and a half to two inches, that the preparation, in projecting above the brims of the utensils, may appear like a Soufflé when the paper is removed.
The small Soufflés are moulded in cases or in small silver cassolettes, which are likewise wrapped in bands of paper, that the preparation may rise above their brims. As soon as they are moulded, put the Soufflés in a very cold refrigerator; and when about to serve them, carefully remove the bands of paper which, once the preparation has solidified, have served their purpose; and [813] dish the cases or silver cassolettes on a napkin or on a carved block of ice.
Like the Bombes, and the Iced Biscuits, Iced Soufflés may be indefinitely varied, owing to the multitudinous combinations to which they lend themselves.
2926—SORBETS (Sherbets)
Sherbets and their derivative preparations consist of very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast.
They are at once appetisers and helps to digestion.
2927—PREPARATION FOR SORBETS
Sherbets are made from any liqueur ice preparation at 15°; or they may be prepared as follows:—For one quart of preparation, take the juice of two lemons and one orange, half-a-pint of port wine, of Samos wine, of Sauterne, or other good wine; and add cold syrup at 22°, until the saccharometer registers 15°.
For liqueur sherbets, allow about one-fifth pint of liqueur per quart of the preparation; but remember that this is subject to the kind of liqueur used. For the quantity just prescribed, use syrup at 18° or 19°, which the subsequent addition of liqueur reduces to the proper degree. Whatever be the kind of liqueur, the latter should only be added when the Sherbet is completely frozen; that is to say at the last moment.
Fruit Sorbets are generally prepared from the juices and syrups of aqueous fruits. Fruit purées are scarcely suited to this mode of procedure, and they are only resorted to in exceptional cases.
The Freezing of Sherbets.—Pour the preparation into the turbine or the freezer, which should have been previously packed, and keep the utensil on the move. Remove portions of the preparation from the sides of the receptacle as fast as they adhere thereto, and mix them with the whole, until the latter is completely congealed; remembering not to stir at all during the freezing process. When the preparation is firm enough, mix with it, gently, the quarter of its weight of Italian meringue or very stiffly whipped cream; and finish by the addition of the liqueur.
The Dishing of Sherbets.—Take some of the Sherbet preparation in a spoon, and set it in Sherbet or Sherry glasses, shaping it to a point.
When the Sherbet is prepared with wine, sprinkle the preparation when it is in the glasses with a tablespoonful of the selected wine.
[814]
The consistence of a Sherbet, of what kind soever, should be
such as to allow of its being drunk.
2928—VARIOUS SORBETS
Having pointed out that Sherbets may be prepared from the juices of every fruit such as Pine-apple, Cherries, Strawberries, Raspberries, Red-currants, etc., and from every wine and liqueur such as Port, Samos wine, Marsala, Johannisberg, Rum, Kirsch, Liqueur-Brandy, etc., and since the procedure is the same in every case, there is no need to devote a special article to each.
2929—SORBET A LA SICILIENNE
Keep a very green water melon in the refrigerator for three hours.
One hour before serving, open it on top, as directed under “Surprise Melon,” and withdraw the seeds.
Then, detach the pulp by means of a silver spoon, without withdrawing it from the fruit; sprinkle it with Maraschino, and put the whole back into the refrigerator.
Dish on fragmented ice or on a block of the latter, and serve the pulp before the diners in Sherbet glasses.
2930—GRANITÉS
Granités answer the same purpose as Sherbets, while they may also be introduced into certain culinary preparations.
The bases of these preparations consist of very thin syrups made from fruit juices, and not overreaching fourteen degrees (saccharometer).
Granités consist only of iced syrups, and are not combined with any Italian or other meringue.
As in the case of the Sherbets, but more particularly in regard to these, the operator should remember not to stir the syrup during the freezing process, lest it turn; and, when it is congealed, it should form a light, granulated mass.
2931—MARQUISES
Marquises are generally made from strawberries or pine-apple, with Kirsch. The preparation is that of a Sherbet with Kirsch, registering 17° by the saccharometer. The freezing is done as for Granités; but it should be carried a little further.
When about to serve, mix the preparation per pint thereof with half a pint of very stiff Chantilly cream, combined with a strawberry or pine-apple purée, subject to the designation of the Marquise.
[815]
2932—PUNCH A LA ROMAINE
Mix sufficient dry white wine, or dry champagne, with one pint of syrup at 22°, to reduce the latter to 17°; add the juice of two oranges and two lemons, a strip of orange and lemon zest, and let infusion proceed for one hour.
Strain the syrup and bring it to 18°.
Freeze in the freezer, until it is somewhat stiff, and mix it with the quarter of its volume of Italian meringue (prepared from two egg-whites and three and a half oz. of sugar).
When about to serve, complete with one-fifth pint of Rum, added little by little.
Serve the preparation in glasses, after the style of the Sherbets.
N.B.—For all Sherbets and Punches, one quart of the finished preparation should be allowed for every ten people.
2933—SPOOMS
Spoom is a kind of Sherbet prepared from a syrup at 20°. Add to it twice as much Italian meringue as was added to the Sherbets. Do not work it too briskly, that it may remain very light and frothy.
Spooms are made from fruit juices; but more often from such wines as Champagne, Samos, Muscat, Zucco, etc.
Serve it in glasses like the Sherbets.