ICE CREAM.

About half fill the icing pot with the mixture which it is desired
to freeze, place it in a pail or any suitable wooden vessel, with ice
beat small, and mixed with about half its weight of common
salt ; turn it backwards and forwards as quickly as possible, and
as the ice cream sticks to the sides, break it down with an ice
spoon, that the whole may be equally exposed to the cold. As
the salt and ice in the tub melt, add more, until the process is
finished, then put the cream into glasses, and place them in a
mixture of salt and ice until wanted for use. Before sending
them to the table, dip the outside of the glass into lukewarm
water, and wipe it dry. Flavored ice creams are made by mix-
ing “cream for icing’ with half its weight of mashed or pre-
served fruit, previously rubbed through a clean hair sieve ; or,
when the flavor depends on the juice of fruit or on essential oil,
by adding a sufficient quantity of such substances. Thus rasp-
berry and strawberry ice creams are made according to the
former method ; lemon, orange, noyeau, and almond ice creams,
by the latter method. The ” cream for icing ” is thus made :
New milk, two pints; yolks of six eggs; white sugar, four
ounces ; mix, strain, heat gently and cool gradually. Let it be
borne in mind that in icing there ought to be holes at the bot-
tom of the icing pail, to allow the water to run off as the ice
melts.

PEACH ICE CREAM.

Break up a dozen ripe peaches, and boil them in a gill of
water for ten minutes. Add a small pot of red currant jelly,
and when it is dissolved put the peaches through a fine hair
sieve ; add syrup to give the required sweetness, a few drops of
home-made extract of almonds, and a little lemon juice. This,
when cold, with an equal quantity of custard or thick cream.

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