tomato sorbet, made thus: slice down a pound of ripe
and very red tomatoes into a pan with a pint of
water, the juice of a lemon, three sliced apples, two
tablespoonfuls of apricot jam, and 5oz. to 6oz. of
sugar, bring this all to the boil, then allow it to
simmer till tender enough to pulp, when you add a
few drops of liquid carmine, if necessary, and tammy
it; when cool, flavour with rum or brandy to taste,
and when cold freeze a little and fill up the centre of
the mould with it, close it down and freeze in the ice
cave for two to three hours. Another form of varied
ices is the Neapolitan ice. For this you have the
brick-shaped mould, illustrated in a previous chapter,
fill this (if you have the conveniences therefore)
with separately frozen ices, which must be of the
consistency of rather stiff batter, and arranged in
very smooth layers, in varied colours and flavours
as you please; for instance, a layer of vanilla cream,
then a layer of strawberry water, and lastly chocolate
cream; or strawberry and white coffee cream ices; or
a brown bread cream ice delicately flavoured with
cognac, a coffee ice, similarly flavoured with mara-
schino, and lastly a vanilla cream; or begin with the
vanilla made on a foundation of rich custard, and use
whipped or scalded cream only for the other two.
In short, these can be varied in any way you fancy.
They are generally served, when turned out, by being
sliced down about three-quarters to one inch thick and
served en couronne, or in little separate lace papers.
Where there is a difficulty with regard to freezing
tubs, the best way is to prepare a quart of more or
less rich, sweetened, but unflavoured, custard or