Peach Water Ice

Slice ten ripe peaches but do not peel them, boil till soft in one-half pint of water, then rub them through a fine hair-sieve. Mix with the pulp one pint of syrup, the strained juice of one lemon, three or four drops of oil of almonds, and color it with a little carmine or cochineal. Put the preparation in the freezer, turn it till frozen, then fill a plain mould with it, put the lid on and pack it in ice. When ready to serve, turn the contents of the mould onto a fancy dish.

Pear Water Ice

Peel a few ripe pears and grate them into a basin; mix with them eight ounces of powdered sugar, the strained juice of two oranges and one lemon, a little of the peel and two tablespoonfuls of vanilla sugar. Leave it for half an hour, then pass the preparation through a fine hair-sieve, mix a little cold water with it and freeze it in the ice box. When firm take the ice up with a large spoon and pile it like a pyramid on a folded napkin. Put some little fancy cakes round the dish, and serve.

Pineapple Water Ice

Cut into halves a rather small pineapple, reserving one-half for future use; pare the other half neatly, cut it into small pieces and place them in a mortar, pounding them thoroughly to a pulp, say for about ten minutes. Then add half a pound of powdered sugar and again pound for five minutes, place the whole of this mixture in a vessel, squeeze in the juice of three lemons, pour in a quart of cold water, mix thoroughly with a spatula for two minutes, and strain through a fine hair-sieve into the freezer, adding the whites of a couple of eggs, beaten to a stiff froth, and beat well for a minute or so longer, and freeze.

Pistachio Water Ice

Place six ounces of blanched pistachios in a mortar and pound them to a pulp, adding a little water to prevent them from oiling, turn this preparation out into a basin, and mix in with it one pint of lemon water ice, passing all through a fine hair-sieve into a freezer, then turn out into a mould well packed in ice, and when it has become thoroughly frozen and set, it is ready for use.

Raspberry Water Ice

Place in a basin one-half pound of powdered sugar, squeeze in the juice of three lemons, and add one pint of picked and well-cleaned raspberries. Beat briskly with a spatula for five minutes, add one quart of cold water, mixing again for a minute or two, and strain through a sieve into the freezer. Put on the lid and lay the freezer in an ice-tub, filling it all round with broken ice, mixed with a small quantity of rock salt. Turn the handle on the cover as rapidly as possible for three minutes. Raise the lid, and with a spoon detach the cream from all round the freezer and the bottom also. Remove it, and turn the handle again sharply for three minutes more. Uncover and detach the cream as before, taking care that no salt or ice drops in it. Place the lid on, and repeat the operation three times more. By this time the cream should be quite firm, turn it out onto a cold dish, over which has been spread a napkin, and serve.

Strawberry Water Ice

Pick one and one-half pounds of strawberries, put them into a basin with a little sifted crushed loaf sugar and the juice of a lemon, pass the whole through a fine hair-sieve into another basin, stir in three teacupfuls of syrup and a few drops of cochineal to color, turn the preparation into the freezer, work it thoroughly, and it is then ready for use.

Vanilla Water Ice

Pound sufficient vanilla beans in a mortar to flavor one quart of water. Pour that quantity of water into a saucepan with the pounded vanilla and one-half pound of loaf sugar. Boil the ingredients together, then strain the mixture through a fine hair-sieve; squeeze in the juice of one lemon, put it in the freezing-pot, and freeze.