Sorbetieres, or moulds for cream or fruit ices, are made of two sorts of materials, block-tin and pewter, of these the latter is the best, the substance to be iced congealing more gradually in it than the former, an object much,to be desired, for when the ice is formed too quickly it is apt to be rough and full of lumps like hail, especially if it is not well worked with the spatula; the other utensils fit for this operation are a deep pail with a cork at the bottom, and a wooden spatula, about nine inches long; fill the pail with pounded ice over which spread four handfuls of salt, then having filled a. sorbetiere or mould with cream, etc, put on the cover and immerse it in the centre of the pail, taking care the ice touches the mould in all parts, throw in two more handfuls of salt and leave it a quarter of an hour, then take the cover from the mould', and with the spatula stir the contents up together, so that those parts that touch the sides of the mould, and consequently congeal first, may be mixed with the liquor in the middle, work this about for seven or eight minutes, cover the mould, take the pail by the ears and shake it round and round for a quarter of an hour, open the mould a second time and stir as before, continue these operations alternately until it is entirely congealed and smooth, and free from lumps, take care to let out the water that will collect at the bottom of the pail, by means of the cock, and press the ice close to the sorbetiere with the spatula; when the cream is iced take it from the pail, dip the mould in warm water and do not let it remain an instant, dry it quickly, turn it out and serve as quickly as possible.

All sorts of ices are finished in this manner, the preparation of the articles of which they are composed constitutes the only difference between them.

1228. How To Prepare Ice For Icing

Break almost to powder a few pounds of ice, and throw in among it a large handful and a half of salt, you must prepare in the cool part of house that as little of the warm air may come as possible; the ice and salt being in a bucket, put your cream into an ice-pot and cover it, immerse it in the ice, and draw that round the pot so that it may cover every part, in a few minutes put a spatula or spoon in and stir it well, remove the parts that ice round the edges to the centre, if the ice cream or water be in a form shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste; there should be holes in the bucket to let the ice off as it thaws.

1229. Icing For Cakes

For a large cake heat eight ounces of fine sugar, put it into a mortar with four spoonfuls of rose water and the whites of two eggs beaten and strained, whisk it well, and when the cake is almost cold dip a feather in the icing and cover the cake well, set it in an oven to harden, but do not let it remain long enough to discolour, keep the cake in a dry place.

1230. Icing For Cakes

Put a pound of prepared icing sugar into a basin with the whites of two eggs, heat it up well for half an hour with a wooden spoon, if too thin add more sugar, and a drop more white of egg, and the juice of half a lemon; heat it well. It must not run.

1231. Almond Icing for Bride Cakes

The whites of six eggs, a pound and a half of double refined sugar, and a pound of Jordan almonds blanched and pounded with a little rose water, mix altogether, and whisk it well for an hour or two, lay it oyer the cake and put it in the oven.

1232. Icing For Tarts

Beat the yolk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them into the oven, or beat white of egg, wash the paste, and sift some white sugar.