Little Ices in Pastry Baskets

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the pastry baskets
For the filling
Instructions (9)
Little Pastry Baskets for Ices
  1. Take six ounces of fine flour and rub into it till smooth three ounces of good butter, the chopped peel of a lemon, and one ounce of castor sugar.
  2. When well mixed together add to it one and a half whole raw eggs, a few drops of vanilla essence, and enough cream to make it into a stiff paste.
  3. Roll this out thinly, and with it line both parts of the little basket moulds that have been buttered.
  4. Trim the edges evenly, line the paste with well-buttered paper, and fill them up with raw rice.
  5. Bake them in a moderate oven till a nice golden colour, then remove the papers and grain, take the cases from the moulds, dust over the insides with castor sugar, return them to the oven to get quite dry, take them up, and when cool join the two parts of the baskets together with a little boiled sugar (see recipe), and use as instructed above.
Assembly
  1. Prepare some little pastry baskets as below.
  2. When ready to use arrange in each, by means of a forcing bag and large rose pipe, some very stiffly-whipped cream that is flavoured and sweetened.
  3. Place on top of the cream small assorted ices made of different flavoured and coloured custards, such as pistachio, ginger, orange, and strawberry.
  4. Dish up the baskets on a dish on a fancy paper, and serve for a sweet for dinner, &c.
Original Text
Little Ices in Pastry Baskets Petites Glaces en Corbeilles Pâtisseries Prepare some little pastry baskets as below, and when ready to use arrange in each, by means of a forcing bag and large rose pipe, some very stiffly-whipped cream that is flavoured and sweetened; place on top of the cream small assorted ices made of different flavoured and coloured custards, such as pistachio, ginger, orange, and strawberry (‘ Book of Ices,’ pp. 19, 15, 18, and 22); dish up the baskets on a dish on a fancy paper, and serve for a sweet for dinner, &c. LITTLE PASTRY BASKETS FOR ICES.—Take six ounces of fine flour and rub into it till smooth three ounces of good butter, the chopped peel of a lemon, and one ounce of castor sugar; when well mixed together add to it one and a half whole raw eggs, a few drops of vanilla essence, and enough cream to make it into a stiff paste. Roll this out thinly, and with it line both parts of the little basket moulds that have been buttered; trim the edges evenly, line the paste with well-buttered paper, and fill them up with raw rice. Bake them in a moderate oven till a nice golden colour, then remove the papers and grain, take the cases from the moulds, dust over the insides with castor sugar, return them to the oven to get quite dry, take them up, and when cool join the two parts of the baskets together with a little boiled sugar (see recipe), and use as instructed above.
Notes
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