PART III. 



ICE-CREAM MAKING. 

 CHAPTER XIV. 



HISTORY AND EXTENT OF ICE-CREAM MAKING. 



ALEXANDER THE GREAT is said to have been very fond of 

 iced beverages, and it is said that one of our modern vari- 

 eties, the "Macedoine," was named after the ancient Mace- 

 donian. Wines and fruit juices were cooled with ice and 

 snow at the courts of France and Italy in very early times. 

 When and where the first water ices were made no one can 

 say, but it seems probable that they were brought to France 

 from Italy by Catherine de Medici in the sixteenth cen- 

 tury. Marco Polo is reported to have brought recipes for 

 water ice and milk ice from Japan in the thirteenth century. 



Cream ice was served at a banquet given by Charles I of 

 England. This ice was made by a French cook named De 

 Mireo, and it is related that the king was so well pleased 

 with the new dish that he pensioned the cook with 20 pounds 

 a year on condition that the latter should not make the 

 ice for any one but the king, and should tell no one else how 

 to make it. 



English cook books, published about the middle of the 

 eighteenth century, gave recipes for making cream ices. 



It can readily be seen how the making of ice cream has 

 developed step by step from the cooling of wines and fruit 



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