Sorbetieres or moulds for cream or fruit-ices, are made of two sorts of materials, block-tin and pewter; of these, the latter is the best, the substance to be iced congealing more gradually in it than in the former; an object much to be desired, as when the ice is formed too quickly, it is very apt to be rough, and full of lumps like hail, especially if it be not well worked with the spatula; the other utensils necessary for this operation, are, a deep pail, with a cork at the bottom, and a wooden spatula about nine inches long; being so far provided, fill the pail with pounded ice, over which spread four handfuls of salt; then having filled the sorbetiere, or mould, with cream, &c; put on the cover, and immerse it in the centre of the ice-pail; taking care the ice touches the mould in all parts; throw in two more handfuls of salt, and leave it a quarter of an hour; then take the cover from the mould, and with the spatula stir the contents up together, so that those parts which touch the sides of the mould, and consequently congeal first, may be mixed with the liquid in the middle; work this about for seven or eight minutes; cover the mould, take the pail by the ears, and shake it round and round for a quarter of an hour; open the mould a second time, and stir as before; continue these operations alternately, until the cream, or whatever it may be, is entirely congealed, and perfectly smooth, and free from lumps. Take care to let out the water, which will collect at the bottom of the pail, by means of the cork, and press the ice close to the sorbetiere with the spatula.
When the cream is iced, take it from the pail, dip the mould in warm water, but not to let it remain an instant; dry it quickly, turn it out, and serve it as soon as possible.
All sorts of ices are finished in this manner; the preparation of the articles of which they are composed, constitutes the only difference between them.
Beat the whites of twenty fresh eggs; then, by degrees, beat a pound of double-refined sugar, sifted through a lawn sieve; mix these well in a deep earthen pan; add orange-flower water, and a piece of fresh lemon-peel; do not use more of the orange-flower water than is just sufficient to flavor it. Whisk it for three hours till the mixture is thick and white; then, with a thin broad bit of board, spread it all over the top and sides, and set it in a cool oven, and an hour will harden it.