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almond; and sprinkled liberally with chocolate chips. If two scoops of ice cream are desired, place second scoop on after the final stirring. This, however, is not assigned a special heading on printed or written menus, as it is simply a light spur to the appetite consisting of a dainty frozen punch served in small glasses." -ibid (p. In the USA, however, a la mode denotes a dish (such as apple pie) served with ice cream." - An A-Z of Food Drink, John Ayto Oxford University Press:Oxford 2002 (p. Surprise: Use 9" tube spongecake as base. "We just asked if anyone was aware that this had happened Mattilio said. Unlike ice cream sodas, they required no fancy syrups, mixers, special glasses or garnishes. The temperature went down below zero during the night and in the morning Epperson saw the glass. After partaking of ice-cream and cake, the evening was whiled away in "tipping the light fantastic toe." -"Ladies' Sociable Dakota Republican Vermillian, South Dakota, July 18, 1869 (p. They are always served in cups or glasses, one for each guest, and many very pretty designs are specially made for this purpose.' "The coldness an granular texture of the sorbet, the acidity of the lemon juice, and the slight bitterness from the infused lemon. The list of his ice cream flavors melts through historic cracks.

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Malt shop was a term of the late 1930s, usually being a typical soda fountain of the period, especially one used by students as a meeting place or hangout." - Listening to America, Stuart Berg Flexner Simon Schuster:New York 1982 (p. They spread northward through Europe via France. (The dish had been invented by Ranhofer at the time of Secretary of State Seward's purchase of Alaska for the United States. Possibly because the ice cream was encased in eggs (meringue)-or-some French dessert omelettes were "finished" in a hot oven. The juice froze with the stick in it, enabling the ice to be held in the hand and 1922 Epperson introduced this new "icelollipop" at a fireman's ball in Oakland, California, and called it an "Epsicle then later "Popsicle." (Frozen "juice bars" had been known. Food historians tell us ice cream, as we know it, was "invented" in the 17th century and proliferated in the 18th. The difference between sherbet and punch is that the former is a water ice into which some liquor is mixed, while punch is an ice either of water or cream mingled with a quarter as much Italian meringue and liquors. These things are made at the pewterers." - The Art of Cookery Made Plain Easy, Hannah Glasse, facsimile of the first edition, 1747 Prospect Books:Devon 1995 (p.

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