Water Ices Of Oranges Or Lemons

To a pint of juice put a pint of water, half a gill of brandy, sweeten it with clarified sugar, and freeze it well.

Ice Cream

Take a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar; mix them well together and rub through a fine sieve. Then put it into freezing-mould, set it in ice and salt, and stir it till it begins to congeal. After which put at the bottom of a mould white paper, fill with the cream, put more paper over, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water. Or it may be served up in glasses, taking the cream out of the freezing mould, or other ingredients, such as essence of coffee, ginger, etc. may be put into the cream instead of fruits, and sweetened to the palate, likewise add a little brand v.

Partridge Soup

Cut to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, somelean ham, celery,onion, turnips, a carroty and a blade of mace. Put them into a stewpot with half a pint of water, set them over a fire close covered, and steam them till three parts done. Then add three quarts of beef stock, simmer till the ingredients are tender, strain the liquor through a fine sieve, and when cold take the fat clean off, add a little liquid of colour, a small quantity of salt and cayenne pepper, whisk with it two eggs and their shells, clear it over a good fire, then strain it through a tamis cloth: then cut half a middling-sized white cabbage into small slices, scald it, add to the soup, and boil it gently till tender; one of the birds to be served up in the soup.