Take a few pounds of ice, break it almost to powder, and throw in among it a large handful and a half of salt; you must prepare in the coolest part of the house, that as little of the warm air as possible may come. The ice and salt being in a bucket, put your cream into an ice-pot, and cover it; immerse it in the ice, and draw that round the pot, so that it may touch every part. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the ice-cream or water, be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste. There should be holes in the bucket, to let the ice off as it thaws.
For a large cake, beat and sift eight ounces of fine sugar, put it into a mortar, with four spoonfuls of rose water, and the whites of two eggs, beaten and strained, whisk it well, and when the cake is almost cold, dip a feather in the icing, and cover the cake well; set it in the oven to harden, but do not let it remain long enough to discolor. Keep the cake in a dry place.
Beat the yolk of an egg and some melted butter well together; wash the tarts with a feather, and sift sugar over as you put them into the oven; or beat white of egg, wash the paste, and sift white sugar.
Take one pound of double-refined sugar, pounded and sifted through a lawn sieve; put into a pan quite free from grease; break in the whites of six eggs, and as much powder blue as will lie on a sixpence; beat it well with a spattle for ten minutes; then squeeze in the juice of a lemon, and beat it till it becomes thick and transparent. Set the cake you intend to ice in an oven or warm place five minutes; then spread over the top and sides with the mixture as smooth as possible. If for a wedding cake only, plain ice it; if for a twelfth cake, ornament it with gum paste, or fancy articles of any description. A good twelfth cake, not baked two much, and kept in a cool dry place, will retain its moisture and eat well, if twelve months old.
Beat up in a half-pint mug the white of two eggs to a solid froth; lay some on the middle of the pie with a paste brush; sift over plenty of pounded sugar, and press it down with the hand, wash out the brush, and splash by degrees with water till the sugar is dissolved, and put it in the oven for ten minutes, and serve it up cold.
Put two ounces of cream of tartar, and the juice and peel of two lemons, into a stone jar, pour on them seven quarts of boiling water, stir, and cover close. When cold, sweeten it with loaf sugar, strain it, bottle and cork it tight. Add in bottling, half a pint to the whole quantity.