340 XI. LIQUID COMPOUNDS.— 



LoH. ovr. Vitelluin unius ovi, ol. amygd. 5ij, syr. althaeae 3j, 

 aq. rosae 3iij. 



LoH. Tronciiix. 01. aniygd., syr. capilli Ven., mannse, 

 pulpa? cassa?, ana 5ij, gum. tragacanth. gr. xvj, aq. fl. auraiit. 3ij : 

 is sufficient for two days, beyond which it will not keep. 



LoH. viRiDE. Syr. violar. 3j, pistach. 3iv, infus. croci gtt. 

 XV, aq. rosge 5iv, gum. tragacanth. gr. xvj, ol. amygd 5iv, aq. fl. 

 aurant. 3ij. 



ICED CREAMS, ORGEATS, &c. 



Cream for icing. New milk 2 pints, yelk of 4 eggs, white sugar 

 4 oz. ; rub together, strain, heat gently, and cool gradually ; ice as 

 wanted : used also to make flavoured ices. — To ice cream and other 

 liquids, put 2 pints into a covered icing pot, capable of holding 

 twice as much, keep cool in a pail of ice ; bruise ice Gib., mix it 

 in a deep pan, with salt 21b. ; throw some of this mixture into the 

 hollow made by the the icing pot, and every five or six minutes 

 open the pot, break down the ice that forms on the inside of the 

 pot, that the whole may be converted into ice : as the ice and salt 

 melt, add fresh. 



Coffee for iciiig. Sorbet au caffc. — Tea for icing, Sorbet au the. 

 Cream for icing 2 pints, strong coffee or tea 2 oz., sugar 1 oz., 

 yelk of 4 eggs : ice as wanted. 



Cliocolate for icing, Sorbet au chocolat. Chocolate 2 oz., rub 1 

 down with cream for icing 2 pints ; and ice as wanted. 



Sorbet a la vaniUe. Cream for icing, flavoured with syrup of 

 vanilla : ice as wanted. 



Sorbet a la pistache. — Sorbet aiuv amaiides ordinaires. Beat 

 blanched almonds, or pistachia kernels 4 oz., into a paste, add 

 cream for icing 2 pints, sugar 2 oz. ; ice as wanted. 



Sorbet d la pistache de Provence. Provence almonds blanched 

 2 oz., apricot kernels blanched ^oz., white sugar 2 oz., cream for 

 icing 2 pints, rub together, strain, and ice as wanted. 



Orgeat, Siroj) d' orgeat, Sgrupifs hordeatus. Amygd. dulc. lb. j, 

 amygd. amar. 5ij ; make an emulsion by adding barley water 2 

 pints ; strain, to the strained liquor 3X, add sacch. alb. lb. jss, and 

 when the sugar is dissolved, aq. flor. aurant. 3j. 



Syrupuii amygdalinus, Jordan almonds 8 oz., bitter almonds 

 4 oz., water q. s. to make a very thick emulsion, strain, add the 

 remainder of 2 pints of water, sugar ;31b., orange-flower water 2 

 oz. ; sp. iimon. cort. 5vj ; strain through flannel. 



2. Bitter almonds 8 oz., rose water a pint, orange-flower water 

 1 oz., make an emulsion, strain, and add white sugar 2lb. 



Orgeat, Almond paste for orgeat (> oz., water 2 pint?^, strain, 

 flavour with orange-flower water. 



