Water Ices

Boil three pounds of fine white sugar in two quarts of water to a syrup, add one quart of the juice of any of the above fruits. With strawberry and orange water ices use the juice of a large lemon.

Lemon Water Ice

Shave the peel off the lemons you intend to use, and infuse it for two hours in two quarts of water, strain and use the water to make a syrup, with three pounds of sugar. Add sufficient lemon juice, usually about one pint, to make an agreeable acid.

Cherry Water Ice

Pound the cherries and their stones, extract the juice, and add a little almond flavouring or Noyeau to give the full flavour of the kernel. Make a syrup as above. Always take care the materials for ices are thoroughly strained, and that all are well mixed before freezing. Water ices take longer to freeze than cream, and do not increase so much in bulk.

Ice Pudding

Make a custard of a pint of milk and the yolks of three eggs, two ounces of sugar, flavour highly with vanilla, and ice it to 30°. Then mix with it thoroughly half a pint of whipped cream, and freeze again to 22°. Have ready two ounces of dried cherries and sliced pine apple, and two ounces of royal biscuits, put a layer of the ice cream in a mould which is placed in ice, then a layer of sweetmeat and biscuits, and so on until the mould is full, pressing down each layer. Place a buttered paper on the top, cover the mould closely, and imbed it in ice till wanted.

Iced Coffee

Put a quarter of a pound of freshly roasted and ground coffee into the cafetiere, pour on to it slowly and by degrees a pint of boiling water. When this has all run into the lower pot take out the grounds, rinse out the percolator, and put in two more ounces of fresh coffee, boil up the infusion, and pour it gently over the fresh coffee. When it has again run through mix it with a pint and a half of new milk and half a pint of cream which have been scalded, sweeten with sugar or syrup, and put half of the mixture into the freezing-pot, keeping the remainder in ice. When the coffee in the freezing-pot is lightly frozen, mix it with the other portion and stir together. The coffee should be served with the appearance of having snow in it. Portions of the coffee ice can be mixed with that which is liquid at the moment it is wanted, and the remainder kept ready for use in ice. Coffee made as directed can, if preferred, be lightly frozen, and so served, in chocolate cups or punch glasses.

How To Keep Ice

The moderate use of ice in hot weather is a great luxury, and is said to be conducive to health; but persons who have not ice-safes or refrigerators are often debarred from its use, because they find it impossible to keep small quantities from day to day. Even so small a piece of ice as will weigh a pound may be kept for twenty-four hours in hot weather, with but little waste, if wrapped in newspaper and afterwards in plenty of woollen cloth - house-flannel answers well. The ice, thus wrapped, should then be put in a large pan or tub, be covered over with old carpet or blanket, and be kept out of a current of air. A portion of the ice can be broken off as required, and each time it is unwrapped fresh dry paper and flannel should be used, and that which is wet be dried for future use. Ice for the table is not wholesome unless perfectly clear, and after being broken should be rinsed in cold water.