freezing of ice.

have ready a freezing pot in ice and salt; put in your ice cream, cover the pot, keep turning it till the water comes round the pot; then open it and scrape it down: continue turning it, and scraping it down as it freezes, till it becomes quite hard and smooth.

if an ice cream is mixed too rich, put in a little more cream: if it is poor, put in some more jam. if a water ice is mixed too rich, it will require some 80more water: if it is too poor, put in some clarified sugar.

if an ice is poor, the first time you scrape it down, it will feel quite rough and hard: on the contrary, if an ice is too rich, it will not freeze at all.

all fruit ices that are put into the shapes of fruit, should have a paper round the moulds, just as you put them in the ice: let them lay in ice and salt for an hour. n.b. before you turn your ices out, take care to make the water come up the sides of the tub, and in turning them out, put your moulds just into hot water, and then out again; then the ice cream will come out easily.

n.b. all ices that are in the shape of fruit, should be coloured according to the fruit they represent.

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to prepare the cochineal for colouring different sorts of ice.

to an ounce of cochineal pounded fine, allow a quart of clear river water: let it boil, then put in the cochineal with a table spoonful of pounded rock allum, and the same quantity of cream of tartar; if it seems to be a purple colour, add a little more cream of tartar, let it all boil for two minutes, then strain it into a bottle for use.

ice creams, or rasberry ice.

to six ounces of rasberry jam, allow three quarters of a pint of cream, mix it well; then pass it through a sieve, and colour it.

strawberry jam,

is mixed the same way, allowing the juice of two lemons.

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apricot ice.

to four ounces of apricot jam, allow three quarters of a pint of cream, and a few bitter almonds pounded, the juice of two lemons, and a tea spoonful of cochineal; pass it all through a sieve for use.

pine apple ice.

to four ounces of pine apple jam, put a table spoonful of pine apple syrup, and three quarters of a pint of cream, and pass it through a sieve, with the juice of two lemons.

barberry ice.

to half a pound of barberry jam, put three quarters of a pint of cream: pass it through a hair sieve, and colour it.

biscuit ice.

to four yolks of eggs, allow three quarters of a pint of cream, three ounces 83of spunge biscuits, a little cinnamon, and four ounces of sugar: stir it all on the fire, till it begins to thicken, then pass it through a sieve.

pistachia ice.

to three yolks of eggs, allow three quarters of a pint of cream, two ounces of pistachia kernels pounded fine, and four ounces of sugar: boil your yolks and cream, put in your kernels pounded, then colour it green, and pass it through a sieve.

fresh gooseberry ice.

scald half a pint of gooseberries tender, and pass them through a hair sieve; mix in four ounces of sugar, and three quarters of a pint of cream.

chocolate ice.

melt three ounces of chocolate on the fire, then take three yolks of eggs, 84two ounces of sugar, and three quarters of a pint of cream; and boil it till it thickens, then put in the chocolate, and pass it through a sieve.

fresh rasberry ice.

take half a pint of fresh rasberries, pass them through a sieve, with the juice of two lemons; mix in half a pint of cream, and four ounces of sugar; then colour it.

fresh strawberry ice,

is prepared in the same manner.

royal cream.

to four eggs, allow three quarters of a pint of cream, a little cinnamon, four ounces of sugar, and a few coriander seeds: boil it all till it begins to thicken, then pass it through a sieve.

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lemon cream.

to five yolks of eggs, allow three quarters of a pint of cream, four ounces of sugar, and the rind of a lemon cut thin: boil it all till it thickens, then pass it, with the juice of four lemons, through a sieve.

orange cream,

is prepared in a similar manner.

burnt cream.

take a little sugar and burn it on the fire in a dry stew pan; have ready a good royal cream, and mix in the burnt sugar.

n.b. this cream you may either freeze, or put it under a crocant.

plain ice.

take half a pint of the best cream you can get; whisk it in your freezing pot till stiff, then put in a little clarified sugar, and freeze it.

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coffee ice.

to four whites of eggs, put three ounces of sugar, three quarters of a pint of cream, and an ounce of whole coffee; boil it all till it thickens, then pass it through a sieve for freezing.

tea ice,

is prepared in the same manner.

ratafia ice.

to three eggs, allow four ounces of sugar, two ounces of ratafia biscuits, and three quarters of a pint of cream; boil it all till it thickens, then pass it for use.

vernella ice.

to four eggs, allow three ounces of sugar, and half a pint of cream, put in half an ounce of vernella; boil it till it thickens, then pass it.

n.b. all ice creams that are mixed over the fire, should be stirred, to prevent 87their sticking to the bottom of the pan.

water ices, pints each.

orange ice.

to half a pint of clarified sugar, allow the juice of five oranges, and two lemons: rasp the rind of two oranges, mix it all with a quarter of a pint of water, and pass it through a lawn sieve.

lemon ice.

to half a pint of clarified sugar, allow the juice of six lemons, and the rind of one: mix it with a quarter of a pint of water, and pass it through a lawn sieve.

cedraty ice.

to a gill of cedraty essence, allow the juice of four lemons, a quarter of a pint of clarified sugar, and the same quantity of water, pass it through a lawn sieve.

grape ice.

make a good lemon ice; then mix in a gill of grape essence, and pass it through a lawn sieve.

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rasberry water.

to three quarters of a pound of jam, allow a pint and a quarter of water, and the juice of two lemons; pass it through a hair sieve, and colour it.

currant water.

take a quart of fresh currants; rub them through a sieve, mix it with a quarter of a pint of clarified sugar, and the same quantity of water; then colour and strain it.

cherry ice.

take a pound of morello, or kentish cherries; bruise them in the mortar, strain them through a hair sieve, and mix the juice with a quarter of a pint of water, and the same quantity of clarified sugar, pass it through a lawn sieve, and colour it.

all water ices may be made of the fresh fruit in a similar manner; but if you make a water ice of jam, you must 89allow double the quantity of fruit, to what you allow in making cream ices.

punch ice.

make a good lemon ice, and mix with it a gill of brandy, and half a gill of rum, or arrack.

this ice is only fit for glasses.

pear ice.

take four good mellow pears: rasp them, then mix it with the juice of four lemons, half a pint of clarified sugar, and a quarter of a pint of water; strain it through a sieve for use.