1246. Ice Waters Generally

If made from jams you must rub them through a sieve, adding thick boiled syrup, and lemon juice, and some jelly, and colouring if for pink, and the white of an egg whipt up before you add it to the best half of a pint of spring water; if of jam, you must have a good pint of mixture in all to make a quart mould; if from fruits with syrup you will not require water.

Pass through a sieve a pint of currants, then add to them four ounces of powdered sugar and one pint of water, strain it and freeze it rich.

1248. Red Currant Ice Water

Use either the syrup from currants, or currant jelly dissolved, and half a pint of barley water, always cold, use a little lemon juice, the rest as for former ices.

1249. White Currant Ice Water

Press half a pint of juice from the white currants, strain them, add sufficient thick syrup to sweeten it, and a cup of barley water, or spring water, beat up the white of an egg, and put into it a glass of jelly if you have it, a little boiled isinglass, and freeze as before; these ices will, both pink and white, look well together.

1250. Lemon Ice Water

Rub on sugar the clear rinds of lemons, squeeze the juice of twelve lemons, strain them, boil the sugar into a strong thick syrup, add to the juice half a pint of water, or good barley water, sweeten it with your syrup, add the white of an egg and jelly.

1251. Orange Ice Water

Proceed exactly as before, only add a glass of brandy or Madeira; or without.

1252. Fine Cochineal Colouring

Pound one ounce of cochineal in one pint of water, one ounce of roach alum, one ounce of cream of tartar, when all are boiled add one ounce of salts of wormwood, and the juice of three lemons, and two gills of spirits of wine.