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American Popular Ices

The combinations following are not too dreadfully original in idea to be eminently proper "according to Hoyle," neither are they copies. They are innocent American variations of the class of European "iced-puddings," and bombes a la Viennoise. They are popular ices in the sense that they are among the things which make hotel tables popular with high-priced people. They are among the super-excellences and quiet surprises which give--but there, we are getting beyond our depth--what we do want to say is that served individually they can be managed easily enough in the hotels which do not employ a confectioner or men specially detailed to make the ices, but where the pastry cook has to be a man-of-all-work; while the moulding in "bombes" involves a great expenditure of time and freezing material. These have all been well tried and often. The simplest and best methods of moulding, frothing, freezing etc. will also be found explained among the commoner ices further on.