Freeze.
RASPBERRY AND CURRANT ICE CREAM--Take one pound of raspberries, half
a pound of red currants, three-quarters of a pound of sugar, and one
pint of cream. Strain, color and freeze. One quart.
STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully
picked, and, with a wooden spoon, rub them through a hair sieve, and
about half a pound of powdered sugar, and the juice of one lemon;
color with a few drops of prepared cochineal; cream, one pint; then
freeze. This will make a reputed quart. When fresh strawberries are
not in season take strawberry jam, the juice of two lemons, cream,
to one quart. Color, strain, and freeze. Milk may be substituted for
cream, and makes good ices. If too much sugar is used, the ices will
prove watery, or, perhaps not freeze at all.
VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor
it to palate, in a mortar, with half a pound of sugar; strain through
a sieve upon the yolks of two eggs, put it into a stewpan, with half a
pint of milk; simmer over a slow fire, stirring all the time, the
same as custard; when cool add one pint of cream and the juice of one
lemon; freeze. One quart.
CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones;
add the juice of two lemons, half a pint of water, one pint of clarified
sugar, one glass of noyeau, and a little color; strain; freeze. One
quart.
LEMON WATER-ICE.--Take two lemons, and rasp them on sugar, the juice
of six lemons, the juice of one orange, one pint of clarified sugar,
and half a pint of water.
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