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2176.—BANANA CREAM ICE. (Fr.Glace à la Crème de Bananes.)

Ingredients.—1¼ pints of custard No. 1, ¼ of a pint of cream, 6 bananas, 1 tablespoonful of lemon-juice, 1 tablespoonful of Curaçoa or brandy.

Method.—Pass the bananas through a fine hair sieve. Prepare the custard as directed, and whip the cream stiffly. When the custard is sufficiently cool, add the banana pulp, lemon-juice and Curaçoa, stir the cream in lightly, and freeze (see p. 988).

Time.—From 2 to 2½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 7 or 8 persons.

2177.—BISCUIT ICE CREAM. (Fr.Biscuits Glacés.)

Ingredients.—Ice cream, Savoy buscuit.

Method.—Line a plain ice mould with Savoy biscuits, put in the frozen cream ice, cover, and pack in ice until required.

Time.—Altogether, 5 or 6 hours. Average Cost, Variable. Allow a pint mould for 4 or 5 persons.

2178.—BROWN BREAD CREAM ICE. (Glace au Pain Bis.)

Ingredients.—1 pint of custard No. 1 or 2, 3 ozs. of crumbled brown bread, ½ a gill of cream, 1 tablespoonful of brandy.

Method.—Pass the brown bread through a sieve, and bake in a cool oven until crisp and well browned. Partially freeze the custard, add the brown crumbs, cream and brandy, complete the freezing, and mould as required.

Time.—2 hours. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons.

2179.—BURNT ALMOND CREAM. (Fr.Glace aux Amandes Brulées.)

Ingredients.—1½ pints of custard No. 1, ¾ of a gill of cream, 1 tablespoonful of Kirsch, 2 ozs. of loaf sugar, 2 ozs. of almonds.

Method.—Blanch, shred, and bake the almonds until brown, prepare the custard according to the recipe. Put the sugar and a few drops of water into a small stewpan, and boil until it acquires a deep golden brown colour. Now add the cream, boil up and stir into the custard. Let the mixture cool, then add the prepared almonds and Kirsch, and freeze as directed on p. 988).

Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 7 or 8 persons.