344 THE ffOtTSi!ffOl3. 



extract of vanilla. Mix in a porcelain basin, place over the fire, and 8tir 

 constantly until it reaches a boiling point. Strain through a hair sieve into 

 the freezer, select, hull and crush to a pulp one quart ripe strawberries, 

 with six ounces pulverized sugar. Add this pulp to the frozen cream, mix 

 well, and give the freezer a few additional turns to harden. 



Coffee Ice Cream.—One quart best cream, half a pint strong coffee, 

 fourteen ounces white pulverized sugar, yelks of eight eggs. Mix in a por- 

 celain-lined basin, place on the fire to thicken, and strain through a hair 

 sieve. Put into a freezer and freeze. 



Lemon Ice Cream, — One quart best cream, eight ounces of pulverized 

 sugar, three whole eggs, and a tablespoonful of extract of lemon. Place on 

 the fire, stirring continually until it reaches the boiling point, then remove 

 and strain into the freezer. 



Italian Orange Ice Cream—One pint of best cream, twelve ounces 

 of pulverized sugar, the juice of six oranges, two teaspoonfuls of orange 

 extract, the yelks of eight eggs, and a pinch of salt. 



Biiicult Glaze. — One pint and a half of cream, the yelks of eight eggs, 

 and one tablespoonful of vanilla; take six ounces of crisp macaroons and 

 pound to a dust; then stir into it another tablespoonful of vanilla; mix the 

 cream, sugar and vanilla; place on the fire and stir until it begins to thicken; 

 strain into freezer, and when nearly frozen add the macaroon dust and 

 finish. Eggs can be left out of all ice cream recipes if desirable. 



Orange Ice. — Squeeze the juice from six large oranges and two lemons; 

 pour about five gills of boiling water over the broken peel and pulp and let 

 it stand until cool; then strain and add the water to the orange and lemcot 

 juice. Sweeten to taste Avith loaf sugar, and freeze. 



Lemon Water Ice— Rub on sugar the clear rinds of lemons; squeeze 

 the juice of twelve lemons, strain them, boil the sugar into a strong, thick 

 syrup; add to the juice half a pint of water, or good barley water, sweeten it 

 with your syrup, and add the white of an egg and jelly. 



Oranges Cold. — Frozen oranges, for dessert at any season of the year, 

 are deUcious. Remove the peel and slice the oranges; to each pound of 

 oranges add three-quarters of a pound of sugar and one-half pint of water, 

 and freeze. » 



Red Cnrrant Fmit Ice. — ^Put three pints of ripe currants, one pint of 

 red raspberries, half a pint of water in a basin. Place on the fire and sim- 

 mer for a few minutes, then strain. Add twelve ounces of sugar and half a 

 pint of water. 



Raspberry "Water Ice. — Press sufficient raspberries through a hair 

 sieve to give three pints of juice, and add one pound of pulverized. sugar and 

 the juice of one lemon. 



^KS-^^ogg — To make a quart take three eggs, nearly a pint of good 

 fresh milk, sugar and spice to suit the taste. Put these in a pitcher; add hot 

 water to make a quart; then stii', or change from one vessel to another until 

 completely mixed; then add a Avineglass or more of the best whiskey. Wiuo 

 may be used instead of whiskey. The eggs and sugar must bo thoroughly 

 beaten before being put with the hot water. 



