Fromage A La Crème Glace - Iced Cream-cheese

Boil a pint of good Cream, then put half a pound of Sugar to it, about a dozen of sweet Almonds pounded, a little preserved Orange-flowers, or Orange-slower Water, and rasped Lemon-peel; boil together a few minutes,; when you take it off the Fire, add five Yolks of Eggs beat up, and stir it continually till they are well mixed with the Cream; sift it in a Sieve, and put it into the Icing-pot; when it is pretty much iced, work it well to put it into Cheese-moulds; ice it again, and serve as usual. - It is also done with Coffee and Chocolate in the same manner as the Ices, only that each is thickened with four or five Yolks of Eggs, as directed in the first, and moulded like a Cheese, which gives it the name.

Fromage De Marmelade Glace - Iced Cheese Of Any Sort Of Marmalade

They are made after the same manner; when the Cream and Eggs are well mixed, add a sufficients quantity of what Marmalade you please to give it a proper taste of the Fruit desired.

De Pistaches; Of Pistachio-nuts

Boil a pint of Cream a few minutes, with half a pound of Sugar, and a spoonful of Orange-slower Water; take it off the Fire, mix five Yolks of new-laid Eggs with it, and put it on a slow Fire without boiling; pound about a quarter of a pound of scalded Pistachio-nuts, infuse them in the Cream about half an hour, being kept warm; then sift through a Sieve, and finish as all former.

Fromage A La Chant Illy Glace. Iced Cheese

(From the Name of the Place where it is made.) It is prepared as the first directed, and put to Ice in moulds: Beat up a pint of good Cream to a froth, with rasped Lemon-peel, half a pound of pounded Sugar, and a spoonful of Orange-slower Water; serve the Froth upon the Cheese, raised as high as possible: You may also ice the Froth a little, or serve without icing.

Fromage De Beurre Glace - Cheese As Iced Butter

Boil a pint of good Cream a few minutes, with rasped Lemon-peel, and a good spoonful of Orange-slower Water; when taken off the Fire, add one dozen of Yolks of Eggs well beat up, and mix together without boiling; sift through a Sieve, and put into an Icing-pot to freeze, working it like Ices; ice it in such a manner, that you may take it with a Spoon to serve like Pats of Butter stamped, and bits of clean Ice between to appear as crystals.

Des Eaux Rafaichissantes Sans Etre A La Glace, Of Cooling Liquors, Without Icing - Eau Rafraichissante D'orgeat, Orgeat Water

Proportion for a quart: Pound about a quarter of a pound of sweet Almonds scalded, a few bitter ones, and about two ounces of the four cold Seeds, oi Seeds, either greater or less; take care to put a little Water to it while pounding for fear the Almonds should turn to Oil; then put it into a Bowl, with about a quart of Water to this proportion, and about two ounces of fine Sugar-, let it rest about an hour, then sift it through a Stamine with expression: You may add a little Milk to give it a whiter colour.

De Pistaches

Done after the same manner; only that you put no Milk to it, but a Lemon Squeeze instead thereof-, proportion the Sugar to make it of a proper sweetness: You may add Orange-slower Water to both if agreeable.

Eau Rafraichissante De Fenouil, & De Cerfeuil. Cooling Waters Of Fennel, And Of Chervil

These are done simply, by steeping some of either in hot Water till it has the taste of the Herbs suf-ficiently; add what quantity of Sugar you think proper, and keep it in a cool place a good while before using: The same is done with any other kind of Herbs, and in general with all sorts of Fruit used in Confectionary; also with the Syrups of Liquid-pre-serves, mixing some of the Liquor with Water and Sugar just sufficients to make it palatable: It may be either iced or not.

Lemonade Proportion For A Gallon

Weigh a pound of Sugar in lumps, wash eight good Lemons, rub the Rinds of two (lightly upon the Sugar, or one Seville Orange instead of a Lemon, according as it is desired; squeeze the eight Lemons, put a few bits of cut Rind squeezed to steep in it some time, and then sift it in a Lawn Sieve; less Sugar at first is rather better, as more can be added by proportioning the sweetness to a good taste: It may also be done with less Lemons; but then it is apt to taste very watery.

Lait De Pistaches, D'amandes - Almond And Pistachio Milk

They are both done in the same manner; scald and pound them with a little Milk; then add more Milk in the same proportion as for the Orgeat; steep either in boiled Milk and Cream, a little Orange-slower Water, and Sugar; sift it several times through a Stamine or Napkin: It is used either hot or cold.

Pâté D'Orgeat - Orgeat Paste

Pound the Almonds as directed for Orgeat, with a little Orange-slower Water; and when it is very fine, work it with as much weight of pounded Sugar: It will keep a long while, and by this means you may have Orgeat ready much sooner, by dissolving about a ounce of this Paste in the proportion of a half-pint of Water, and then sifting it for use.