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HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES
TO MOLD ICES--Fill your mold as quickly as possible with the frozen
cream, wrap it up in paper, and bury it in ice and salt, and let
it remain for an hour or more to harden. For dishing, have the dish
ready, dip the mold in hot water for an instant, wipe it, take off the
top and bottom covers, and turn it into the dish. This must be done
expeditiously. In molding ices, it is advisable not to have the cream
too stifly frozen before putting it into the mold.
ICE CREAM--Take two quarts milk, one pint cream, three eggs beaten
very light, and two teaspoons of arrowroot; boil in one-half pint
milk, strain eggs, arrow-root, and flavor to suit, then freeze.
GINGER ICE CREAM--Bruise six ounces of the best preserved ginger in a
mortar; add the juice of one lemon, half a pound of sugar, one pint of
cream. Mix well; strain through a hair sieve; freeze. One quart.
ITALIAN ICE CREAM--Rasp two lemons on some sugar, which, with their
juice, add to one pint of cream, one glass of brandy, half a pound of
sugar; freeze. One quart.
LEMON ICE CREAM--Take one pint of cream, rasp two lemons on sugar;
squeeze them, and add the juice with half a pound of sugar. Mix;
freeze. One quart.
PINE-APPLE ICE CREAM--Take one pound of pineapple, when peeled,
bruise it in a marble mortar, pass it through a hair sieve, add
three-quarters of a pound of powdered sugar, and one pint of cream.
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