[Brahma Ice

One quart of cream, the whites of ten eggs, one and a half pounds of powdered sugar of the best quality; mix the whole in a tin saucepan; put it on the fire, stirring constantly, until it boils once, then add two wine-glasses of Curaçoa, half a glass of orange-flower water; put it into the pot, and freeze.]

Orange Ice Cream

Six oranges, three lemons, one quart of cream, and twelve ounces of sugar or of syrup, to palate; rub off the yellow rind of two or three of the oranges on part of the sugar, scrape it off with a knife, squeeze out the juice of the oranges and lemons, and strain it; mix it with the cream and the sugar on which the rind was rubbod, add the other part of the sugar, dissolve and freeze.

China Orange Ice Cream

Eight oranges, two lemons, one quart of cream, twelve ounces of sugar; rub off the rind of four or five of the oranges and one lemon on sugar, squeeze, and strain the juice; add the cream, &.C., mix, and freeze.

Cherry Ice Cream

Two pounds of cherries, one quart of cream, and twelve ounces of sugar or syrup; pound the cherries, with the stones, in a mortar, adding a few ripe gooseberries or currants if approved of; pass the pulp through a sieve, add the cream and sugar with the juice of two lemons and a little cochineal, mix, and freeze.

With preserved fruit it is made the same way, adding a little noyau, or a few bitter almonds pounded for the flavour of the kernel.

[Harlequin Ice

This is formed by putting a small quantity of each kind of ice into the same mould, taking care to have as great a variety of colours as possible placed so as to produce a contrast; cover the mould with salt and ice as before directed, and let it remain half an hour, when it will be fit to turn out. When the colours are tastily disposed of, it produces a good effect for the table, but is not much admired on account of the jumble of flavours.]

Lemon Ice Cream

Six large lemons, one quart of cream, and twelve ounces of sugar or half pint of syrup; grate off the peels of three of the lemons into a basin, squeeze the juice to it, let it stand for two or three hours, strain, add the cream and syrup, and freeze or mix as Seville orange ice.

Milie Fruit Cream Ice

Make a lemon cream ice, and flavour it with elder flowers, mix in some preserved dried fruits and peels cut in small pieces. Before it is moulded, sprinkle it with prepared cochineal, and mix it a little, so as it may appear in veins or marbled.

Custard Ices

These are similarly composed to the cream ices, with the addition of six eggs to each quart of cream. All kinds of nuts, liqueurs, essences, infusions, or biscuits, are principally mixed with it.

Custard For Ices

One quart of cream, six eggs, and twelve ounces of powdered loaf sugar; break the eggs into a stew-pan, and whisk ihem together; add the cream and sugar; when well mixed, place it on the fire, and continue stirring it from the bottom with the whisk, to prevent burning; until it gets thick; take it from the fire, continue to stir it for a few minutes, and pass it through a sieve. If the custard be suffered to boil, it will curdle.