Coupe St. Jacque Recipe

Make one quart of lemon or orange water ice and stand it aside for at least
one or two hours to ripen. Make a fruit salad from stemmed strawberries,
sliced bananas cut into tiny bits, a few very ripe cherries, a grated
pineapple if you have it, and the pulp of four or five oranges. After the
water ice is frozen rather hard, pack it in a border mold, put on the lid
or cover and bind the seam with a strip of muslin dipped in paraffin or
suet, and repack to freeze for three or four hours. Sweeten the fruit
combination, if you like, add a tablespoonful or two of brandy and sherry,
and stand this on the ice until _very cold_. At serving time, turn the mold
of water ice on to a round compote dish, quickly fill the centre with fruit
salad, garnish the outside with fresh roses or violets, and send at once to
the table.
This will serve eight or ten persons at luncheon.