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Literary
October 2, 1935
Red Lodge Daily News Combined With Carbon County News
Red Lodge, Carbon County, Montana
What is this article about?
Article on duplicating shop ice creams at home and serving suggestions, including cake with ice cream sandwiches, fruit sundae, mint float with ginger ale, and chocolate cream squares topped with sauce and nuts.
Clipping
OCR Quality
95%
Excellent
Full Text
COMPANY ICE CREAM
ALMOST any of the fancy ices and creams prepared and served in the shops may be duplicated at home. Ice cream is one of the desserts that one always finds room for, no matter how hearty the meal.
With the fancy brick ice cream ready to serve, many housewives find it a most attractive way of serving cream. The following are a few suggestions for using it in different desserts:
Cut cake, either sponge, angel, chocolate or caramel, using the kind appropriate to the cream served. Take two slices of gold cake, put together with a slice of caramel cream, cover the sandwich with caramel sauce and sprinkle with toasted almonds.
Angel cake, strawberry ice cream and crushed berries for the sauce.
Chocolate cake, vanilla ice cream and a sauce of whipped cream and chopped nuts.
Fruit Sundae.
Prepare a nut-sauce, using chopped dates, figs preserved in sirup, maraschino with the sirup and blanched toasted almonds. Prepare the fruit, using equal amounts of each finely chopped, adding the sirup to make of the right consistency. Serve vanilla ice cream with the sauce poured over it.
Mint Float.
Boil one-half cupful each of sugar and water together for five minutes. Add the leaves from a bunch of mint finely chopped; there should be six tablespoons; add a scant half cup of lemon juice and let stand several hours or overnight. Tint with green color paste.
In each glass put a tablespoon of the mint sirup, fill the glasses with ginger ale and add a scoop of lemon water ice for each glass.
Chocolate Cream Squares
Place a square slice of chocolate ice cream on a dolly-covered plate and cover with whipped cream, hot fudge sauce and chopped pecans.
© Western Newspaper Union.
ALMOST any of the fancy ices and creams prepared and served in the shops may be duplicated at home. Ice cream is one of the desserts that one always finds room for, no matter how hearty the meal.
With the fancy brick ice cream ready to serve, many housewives find it a most attractive way of serving cream. The following are a few suggestions for using it in different desserts:
Cut cake, either sponge, angel, chocolate or caramel, using the kind appropriate to the cream served. Take two slices of gold cake, put together with a slice of caramel cream, cover the sandwich with caramel sauce and sprinkle with toasted almonds.
Angel cake, strawberry ice cream and crushed berries for the sauce.
Chocolate cake, vanilla ice cream and a sauce of whipped cream and chopped nuts.
Fruit Sundae.
Prepare a nut-sauce, using chopped dates, figs preserved in sirup, maraschino with the sirup and blanched toasted almonds. Prepare the fruit, using equal amounts of each finely chopped, adding the sirup to make of the right consistency. Serve vanilla ice cream with the sauce poured over it.
Mint Float.
Boil one-half cupful each of sugar and water together for five minutes. Add the leaves from a bunch of mint finely chopped; there should be six tablespoons; add a scant half cup of lemon juice and let stand several hours or overnight. Tint with green color paste.
In each glass put a tablespoon of the mint sirup, fill the glasses with ginger ale and add a scoop of lemon water ice for each glass.
Chocolate Cream Squares
Place a square slice of chocolate ice cream on a dolly-covered plate and cover with whipped cream, hot fudge sauce and chopped pecans.
© Western Newspaper Union.
What sub-type of article is it?
Recipe
Culinary Instruction
What keywords are associated?
Ice Cream
Desserts
Recipes
Sundae
Mint Float
Chocolate Cream Squares
Cake Sandwiches
What entities or persons were involved?
Western Newspaper Union
Literary Details
Title
Company Ice Cream
Author
Western Newspaper Union
Subject
Suggestions For Serving Ice Cream In Desserts
Form / Style
Prose Recipe Guide With Variations
Key Lines
Cut Cake, Either Sponge, Angel, Chocolate Or Caramel, Using The Kind Appropriate To The Cream Served.
Prepare A Nut Sauce, Using Chopped Dates, Figs Preserved In Sirup, Maraschino With The Sirup And Blanched Toasted Almonds.
Boil One Half Cupful Each Of Sugar And Water Together For Five Minutes.
Place A Square Slice Of Chocolate Ice Cream On A Dolly Covered Plate And Cover With Whipped Cream, Hot Fudge Sauce And Chopped Pecans.