With Peaches, Apricots, Or Plums

The following proportions are for one pint of juice. Peel and stone the fruit carefully, then mash it through a sieve into a bowl. Make one pint of syrup of sugar at 32°, and when cold turn it into the bowl and mix it with the pint of juice, add the juice of a rather large orange and a little of the rind grated, mix again, freeze as directed for ice-cream, and serve.

With Currants, Lemons, Oranges, Pears, Pine-Apples, Strawberries, And Other Berries

Proceed as for peaches in every particular, except that you press the juice of the currants and berries through a towel instead of mashing them through a sieve, and that you use the syrup at 44° for them also; the others are peeled and cored or seeded.

With Melons

Proceed as for peaches, except that you add to the mixture a little Kirschwasser.

With Preserved Fruit

Use the syrup at 30°, and proceed as for peaches in every other particular.

Iced Coffee

Make strong coffee, and when cold mix it with the same volume of thick cream, sweeten to taste, freeze, and serve.

Iced Chocolate

Break in pieces about four ounces of chocolate, and set it on a slow fire in a tin pan, with two tablespoonfuls of water; when melted take it from the fire, add a gill of warm water, and work it with a spoon for five minutes; then mix it with the same volume of syrup of sugar at 30°, freeze and serve. The syrup is used when col.

Iced Tea is made as iced coffee.

Sweet Jellies - Wine Jelly

Soak two ounces of gelatin in a gill of cold water for about half an hour. Put in a block-tin saucepan three eggs and shells, three ounces of sugar, one quart of cold water; beat a little with an egg-beater to break the eggs, and mix the whole together; add also a few drops of burnt sugar, same of essence, rum, according to taste, from half a gill to half a pint, then the gelatin and water in which it is; set on a good fire, stirring slowly with an egg-beater, and stopping once in a while to see if it comes to a boil, when, stop stirring, keep boiling very slowly for two or three minutes, and turn into the jelly-bag, which you do as soon as clear; the process requires from two to three minutes. While it is boiling take a few drops with a spoon, and you will easily see when it is clear. Pass it through the bag three or four times, turn into a mould, put on ice, and when firm, put a dish on it, turn upside down, remove the mould, and serve.

Jelly Macedoine

Make the same jelly as above, and pass it through the bag also; put some in a mould, say a thickness of half an inch, have the mould on ice; then, as soon as it is firm, place some fruit on that layer and according to fancy; and, with a tin ladle, pour more jelly into the mould, but carefully and slowly, in order not to upset the fruit you have in; continue pouring till you have a thickness of about half an inch on the fruit. Repeat this as many times as you please, and till the mould is full; vary the fruit at each layer, and especially the color of the different kinds. The color of the jelly may also be changed at every layer, by mixing in it more burnt sugar, some carmine or cochineal, some green spinach, a little in one layer and more in another. Any kind of ripe fruit can be used: strawberries, raspberries, stoned cherries, grapes, apples cut in fancy shapes; also peaches, bananas, etc.