Lemon Water-Ice

Is made the same as orange water-ice, but the zest of two lemons is sufficient.

Barberry Water-Ice

Pound ripe barberries; beat them, and rub them through a sieve; to a pint of the juice add the same quantity of syrup and half a pint of water; then freeze.

Frontignac Grape Water-Ice

Squeeze out the juice of the grapes through a sieve, and to four spoonfuls of grape-syrup add half a pint of lemon-juice, a pint of clarified sugar-syrup, and half a pint of water; mix together and freeze.

Punch-Ice

Rub the rinds of two lemons off on sugar; take a pint of lemon-juice, the same of syrup, and half a pint of water; mix all together and freeze it hard; then add a teacup-ful of brandy and one of rum; mix well together, and then stir in the whites of six eggs whipped to a very stiff froth.

Red Currant Water-Ice

Squeeze the currants through a sieve; to a pint of the juice add half a pint of syrup and a quarter of a pint of water. White and black currants may be made the same.

Plain Ice-Cream

Take good thick fresh cream; sweeten it with a very little sugar; then put it in the freezing-pot; take a whisk and whisk it well together; freeze it in small oval shapes, like an egg or a plum, and serve to eat with strawberries or other fruit.

Cofee-Ice

Two ounces of the best whole coffee, four yolks of eggs, a quart of cream, and sugar to sweeten it to taste; mix all together, and set it on to boil; stir till nearly cold; when you take it off, pass it through a sieve, and freeze. The coffee-berry may be either roasted or green; if green the ice will look nearly white, which is usually preferred.

Green Tea Ice-Cream

Is made as above, and with the same proportion of ingredients.

Brown Bread Ice-Cream

Cut brown bread in thin slices; dry it crisp before the fire, and sift it through a sieve; to a quart of plain icecream, made as above, add a teacupful of the breadcrumbs; mix well together, and freeze.

Ratafia Biscuit Cream

Two ounces of ratafia, the yolks of two eggs, and a pint of cream; boil all together, pass through a sieve, and freeze.

Custard Ice-Cream

A quart of cream and five eggs, whisked together, with a little sugar; boil it, stirring all the time, with the rind of two lemons cut fine; strain it, stir till nearly cold, and freeze. The same mixture is very good served unfrozen in cups, as custard.

Chocolate Cream-Ice

Shred one cake of chocolate; dissolve it with three ounces of sugar, a quart of cream, and three yolks of eggs; boil, and then whisk till cold, and freeze.

Pine-Apple Cream-Ice

Grate one pound of fresh pine-apple; add half a pint of syrup, a pint and a half of cream, and the juice of two lemons; rub through a sieve; cut two slices of pineapple into small dice; mix with it, and freeze.

Pine-Apple Jam-Ice

To a pound of jam add a half a pint of good cream, and mix it together; rub it through a hair sieve, and add as much lemon-juice to it as will make it near the flavour of the fresh fruit. All jam-ices, such as strawberry, raspberry, and apricot, may be made in the same way.

Orange-Flower Cream-Ice

Chop an ounce of fresh candied orange-flowers fine; add three ounces of sugar, four yolks of eggs, one quart of cream, and two spoonfuls of orange-flower water; boil; take it off, and whisk till cold, then freeze.

China Orange-Cream

Rub the rinds of six oranges on sugar, and scrape it off; add the juice of two lemons, three ounces of sugar, and a pint and a half of cream; rub all together through a hair sieve, and freeze. Lemon may be made in the same way.

Ginger Cream-Ice

Take four ounces of preserved ginger; cut it in small pieces; two spoonfuls of ginger syrup, four yolks of eggs, and a pint and a half of cream; let it boil, then whisk together till cold, then freeze.