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Updated: June 17, 2025
The Venosta ran on in praise of Paris and the Parisians; of Louvier and his soiree and the pistachio ice; of the Americans, and a certain creme de maraschino which she hoped the Signor Inglese had not failed to taste, the creme de maraschino led her thoughts back to Italy. Then she grew mournful. How she missed the native beau ciel!
Then fill in with plain white ice-cream, then a layer of cherry ice, next a layer of candied cherries, next a layer of cherry-ice then a layer of strawberry ice-cream or the plain white vanilla. Finish it up with a layer of cake again and be sure to dip the cake in maraschino. Cover all up tight and pack in ice until wanted.
I should say that the visit to Europe under those circumstances was much the same thing as the petit verre, the little glass of Chartreuse, or Maraschino, or Curacoa, or, if you will, of plain Cognac, at the end of a long banquet. One has gone through many courses, which repose in the safe recesses of his economy.
Put on to boil in a double boiler, add a few grains of salt, and stir until the mixture begins to boil, then remove at once from fire and set aside to cool. In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial.
"I hope Hedges won't forget the maraschino with the melons. Come into my den, Ledsam." He led the way in courtly fashion. He was the ideal host leading a valued guest to his sanctum for a few moments' pleasant conversation. But when they arrived in the little beamed room and the door was closed, his manner changed. He looked searchingly, almost challengingly at Francis.
A man with Howard's constitution could only purchase the hours last night with the hours of this morning. Success would not come to me to-morrow unless I were willing to struggle for it to-day. "What did you drink?" I asked, after a pause. "Maraschino, cognac, and clic," he answered, and a gesture of his hand and first finger showed he meant in the same glass. I laughed. "What a mixture!
A little sherry and water? a glass of maraschino, eh? or what say you to a nip of real Nantz?" "Nothing, my dear friend; you forget the hour, not to speak of my French education." "Oh, very true," said he.
It must not touch the water, but have plenty of steam rising underneath. Frost the tarts rather thickly, and stick either a shred of citron, a quarter of Maraschino cherry, or half a nut in the middle. If you like cocoanut flavor, strew freshly grated cocoanut over while the frosting is soft it ought to harden inside half an hour.
Still, during the last eight months, the Gondolier has been a radical bookstore devoted to bloody red pamphlets, a batik shop full of strange limp garments ornamented with decorative squiggles, and a Roumanian Restaurant called "The Brodska" whose menu seemed to consist almost entirely of old fish and maraschino cherries.
Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze. Serve in parfait glasses to six persons. 1 quart of cream 9 ounces of powdered sugar 4 tablespoonfuls of lemon juice Juice of one orange Grated yellow rind of 3 lemons
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