243. Strawberry Ice Cream

Take one pint of strawberries, one pint of cream, nearly half a pound of powdered white sugar, the juice of a lemon; mash the fruit through a sieve, and take out the seeds:mix with the other articles, and freeze: a little new milk added makes the whole freeze more quickly.

244. Raspberry Ice Cream

The same as strawberry. These ices are often coloured by cochineal, but the addition is not advantageous to the flavour. Strawberry or raspberry jam may be used instead of the fresh fruit, or equal quantities of jam and fruit employed. Of course the quantity of sugar must be proportionately diminished'.

245. Strawberry-Water Ice

One large pottle of scarlet strawberries, the juice of a lemon, a pound of sugar, or one pint of strong syrup, half a pint of water. Mix, first rubbing the fruit through a sieve, and freeze.

246. Raspberry-water Ice in the same manner.

247. Lemon-Water Ice

Lemon juice and water, each half a pint; strong syrup, one pint;the rind of the lemons should be rasped off before squeezing with lump sugar, which is to be added"to the juice; mix the whole; strain after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and as the ice is beginning to set, work this in with the spatula, which will much improve the consistence and taste.

248. Orange-water Ice in the same way.

249. Further Directions

Ac-tual quantities - one round of muriate

0f ammonia, or sal ammoniac, finely powdered, is to be intimately mixed with two pounds of nitrate of potash or saltpetre, also in powder, this mixture we mar call No. I. No 2 is formed by crushing three pounds of the best soda. In use, an equal bulk of both No. 1 and No. 2 is to be taken, stirred together, placed in the ice-pail surrounding the ice-pot, and rather less cold water poured on than will dissolvo the whole; if one quart of No. 1, and the same bulk of No. 2 are taken, it will require about one quart of water to dissolve them, and the temperature will fall, if the materials used are cool, to nearly thirty degrees below freezing. Those who fail may trace their want of success to one or other of the following points: - the use of too small a quantity of the preparation;the employment of a few ounces; whereas, in freezing ices, the ice-pot must be entirely surrounded with the freezing material: no one would attempt to freeze with four ounces of ice and salt. Again, too large a quantity of water may be used to dissolve the preparation, when all the excess of water has to be cooled down instead of the substance it is wished to freeze. All the materials used should be pure, and as cool as can be obtained. The ice-pail in which the mixture is made must be of some non - conducting material, as wood, which will prevent the access of warmth from the air;and the ice-pot, in which the liquor to be frozen is placed, should be of pewter, and surrounded nearly to its top by the freezing mixture. Bear in mind that the making of ice-cream, under any circumstances, is an operation requiring considerable dexterity and practice.