Dice, Dominoes and Cards

Dice.—Fill some cube-shaped tin molds two inches in diameter with hazel-nut ice cream (No. 3464); in the center lay some macaroons soaked in maraschino; pack in salted ice, freeze and unmold half an hour later. Imitate the black dots of the dice with small chocolate pastilles three-sixteenths of an inch in diameter, pressing them down into the ice; put them in a freezing box to freeze until the ice has become firm, then stand on a lace paper and cover each dice with a box of wafers cut square, being two and three-quarters inches on each side, held together with sugar cooked to "crack" (No. 171); fasten on top a quarter-inch ball of almond paste (No. 125) of four distinct colors, iced with caramel, or else a walnut emptied and filled with small candies; fasten together to enclose the candies.

Dominoes.—Have hinged tin molds two and three-eighths inches long by one and three-eighths wide and half an inch high, opening through their thickness; fill them half full with virgin maraschino cream and the other half with chocolate (No. 3449); pack in ice for half an hour, unmold, and in the center of the white side, and across from side to side, lay a strip of angelica, and on both sides of this range small dots of chocolate to imitate dominoes; form a small easel of wafers with a ledge at the base; on each side place two dominoes, making four for each guest, and over the whole stand a cover as explained for the dice.

Cards--Procure square boxes made of pasteboard, each panel having a playing card on it. These boxes should have double boxes filling in the interior; fill this inside box with ice cream, then serve.