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Updated: May 27, 2025
Line a plain mould with Roman-punch ice an inch thick, keeping it bedded nearly to the brim in ice and salt while you do it; then fill the centre with the following mixture: a pint of cocoanut grated very fine, mixed with a pint of ice-cream; take great care that the cocoanut is ice-cold before you mix it in, or it will melt the ice-cream.
When quite set, very carefully remove the centre, leaving a shell of jelly half an inch thick. The last thing before serving fill the centres with well-frozen Roman-punch ice. A Macédoine of fruits, if well managed and a good assortment of fruits can be had, is a very ornamental way of serving fruit. Take care that all the finest fruits are used to form the outer rows.
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