Make calves' feet jelly in the usual way. Then put it into a freezer, and freeze it as you would ice-cream. Serve it up in a glass bowl or in jeliy-glasses. You cannot mould it this way; but the taste of jelly when broken up is much more lively than when moulded; also it sparkles and looks handsomer. .
Pick a sufficiency of ripe currants from their stems. Then squeeze the currants through a linen bag, and to each quart of the juice allow a pound of powdered loaf-sugar. Mix them together, and when the sugar is thoroughly melted, put it into a freezer, and freeze it in the manner of ice-cream. Serve it up in glass bowls. It will be found delicious in warm weather.
Take some fine ripe plums. Wash them; cut them in half, and stone them. Crack the stones, and take out the kernels. Weigh the plums, and to every pound allow a pound and a half of loaf-sugar, and the white of an egg beaten to a stiff froth. Mix, in a preserving kettle, the white of egg with the sugar, which should be finely powdered; and allow to each pound and a half of sugar, half a pint of water. Having stirred it well, set on the fire, (but not till all the sugar is merea,) add the plum-kernels, and boil and skim it. When the scum ceases to rise, take the syrup off the fire, pour it into a white-ware vessel, and remove the kernels.
While you are boiling the sugar, put the plums into another vessel and boil them by themselves to draw out the juice. Then put them into a linen bag, and squeeze all the juice into a deep pan or pitcher placed beneath. Afterwards mix the plum-juice with, the syrup; stirring them thoroughly together; and put it into a freezer. Freeze it well, and when done, serve it in a glass bowl, and eat it in saucers.
Damson-Water Ice may be made as above; except that you boil the damsons whole and make no use of the kernels. When the damsons have all burst open, put them into a linen bag; squeeze it well, mix the juice with the syrup which you have previously prepared, and freeze it. The juice of damsons is much thicker and richer than that of plums; but it requires still more sugar.
Cherry-Water Ice is made nearly as above; except that the cherries must be stoned, but not boiled. Put them raw into the bag, and squeeze them. The cherries should be of the best and most juicy red sort, and thoroughly ripe.
Strawberry Ice is made of ripe strawberries put into a linen bag, and the juice squeezed out. Then measure it, and to each pint of juice allow half a pound of powdered loaf-sugar. Having mixed thoroughly the juice and the sugar, put it into a freezer and freeze it; In this manner ices (without cream) may be made of currant and raspberry juice, mixed raw with sugar.
Having stewed the gooseberries, squeeze out the juice through a linen bag. To every pint, allow a pound of loaf-sugar. Mix it well, and freeze it.