1233. Brown Bread Ice

One pint of cream, sweeten with thick syrup, a little grating of nutmeg, a glass of jelly, have ready some very fine bread crumbs made from brown bread four days old, to be sprinkled by degrees into the cream when about half frozen, add jelly if you have it.

1234. Ginger Ice Cream

Make half a pint of good custard, boiling an ounce of the best ground ginger, sweeten it, add half a pint of cream, a little lemon juice, put into it when half frozen two ounces of preserved ginger cut in small dice; go on as for former ices.

1235. Black Currant Water Ice

Put one large spoonful of black currant jelly into a basin, add the juice of two lemons, a gill of syrup, and half a pint of water, strain it and freeze it rich.

1236. Currant Ices

Squeeze some picked currants through a sieve, add to the juice some clarified sugar, boiled to a very high degree, and, if you like, squeeze in the juice of four lemons - it will make it more mellow; strain them again through the sieve, put them in the icing pot, and finish the same as all other ices.

1237. Pine Apple Ice Cream

Use the syrup, and when getting thick add some small pieces of pine, cut in dice, all the other process as for former creams.

1238. Fresh Strawberry Ice Cream

If for a quart mould rub through four or five ounces of the scarlet strawberries into a clean basin, sweeten it with some good thick syrup, the juice of a lemon, and half a pint of cream, a glass of clear Jelly if you have it, in dissolved isinglass; in freezing work it well and repeatedly with your spoon, when it begins to thicken and; stick to the sides of the freezer, do not let it be too hard before you put it into your mould, and colour it, if not a good colour, with, prepared colouring; paper the top and bottom of your moulds, bring them in small ice and plenty of salt, and let them remain until dessert is called; wash well the moulds from the salt and water as the least drop will spoil your ices; cut off the projecting top and bottom before you dish them.

1239. Vanilla Ice Cream

Boil a stick of vanilla in milk and sugar, break eight yolks of eggs, and make a good thick custard of the boiled milk and vanilla, strain it through a fine sieve, when cold add a gill of cream and the juice of a lemon, a glass of jelly if you have it; the last as the former ices.

1240. Cedrat Ices

Take a piece of lump sugar, and have a fresh and sound cedrat ■which you must grate over a piece of paper on a lump of sugar,-scraping with a knife what sticks upon the sugar of the skin of the cedrat, when you have thus taken off the outer rind of the cedrat by grating it on the sugar, take a little clarified sugar boiled very fine, which add to the grating of the cedrat with what quantity of lemon juice you think requisite for the quantity of ices you intend making and a little water, pour the whole through a sieve, then ice it, and finish the same as all other ices.

1241. Cedrat Ice Water

Take four ounces of essence of cedrat, put it into a basin and add to it the juice of three lemons, two gills of syrup, and half a pint of water, then pass it through a sieve and freeze rich; and if you would have it in the shape of a cedrat, after you have filled your mould close it well, and cover it with half a sheet of brown paper before you put it into the ice.

3242. Cherry Ice

Stone two pounds of ripe cherries, bruise and set them on the fire with a little water and half a pound of sugar, when they have boiled pass them through a hair sieve into an earthen pan, pound a handful of the kernels, put them in a basin with the juice of two lemons, add to the cherries a pound of sugar au petit lisse, and strain on them the lemon juice and kernels, mix the whole together and put it into a sorbetiere with pounded ice, work the cherries up with it well until it has set, then place it in glasses.

1243. How To Ice Currants

Take fresh currants in bunches, and have ready some white of egg well beaten, dip them in, lay them abroad, sift double refined sugar over them thick, and dry them in a stove or oven.

1244. Currant Ice Cream

Put one large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass it through a sieve and finish in the general way.

1245. Currant Ices

Take some picked currants and squeeze them through a sieve, then take some clarified sugar boiled to a high degree, add it to your currant juice, and if you like squeeze the juice of four lemons in it, which will make it more mellow, strain it through a sieve again, put then in an icing pot; finish the same as all other ices.