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Spongada, Fromage Glace, or Sponge Ice

Sort of frozen "Tom and Jerry"--needs no milk or cream. 24 yolks of eggs. 6 whites of eggs. 2 pounds of sugar. 1 pint of water. 1 pint of kirschenwasser, or half as much maraschino, curacoa, or a little peach brandy.

Make a boiling syrup of the sugar and water and pour it to the yolks previously beaten light. Beat the mixture till cool, pour it into a freezer and continue beating with the wire egg whisk, turning the freezer with the other hand, till it is pretty well frozen, then add the liqueur a little at a time, and then the whites of eggs whipped firm. It looks like a very spongy cake. Can be be put in paper cases large or small, or filled in a frozen charlotte.

Another variety of the foregoing may be made by freezing 2 quarts of syrup with chocolate dissolved in it, and when nearly finished add 12 whites of eggs whipped light, and beating all together.

The receipt for glace a la creme Napolitaine originally promulgated by M. M. Bernard and Urbain-Dubois from the royal palace at Vienna, perhaps some thirty years ago, had no reference to the brick shape of tri-colored ices of the present fashion. It was--3 decil de creme double, trois quarts de litre de sirop a 25 deg., 15 jaunes d'oeufs, 1 orange zeste--approximately a pint of double cream, a pound of sugar and a half a pint of water, 15 yolks, and orange flavor, concocted together by the Italian method, i.e. the boiling syrup poured to the yolks, and the mixture beaten up like sponge cake batter, the whipped cream incorporated with it, and the light product frozen quickly. Neapolitan molds: These are in the form of a cigar box or brick; can be made much longer if desired. If ordered from a tinner have them made with two bids and no bottom instead of box-like with one lid; let the rim of the lids have thick wire soldered on to rest upon another wire soldered on the box--much the same as ice cream freezer lids are made.

Neapolitan is the English word; Napolitaine is the French. These are among the words that break us all up with our bills of fare.