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Classic
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page 201
juice, and only a little of Seville, and a small bit of the peel grated by the
sugar.
Currant or Raspberry Water Ice.
The juice of these, or any other sort of fruit, being gained by squeezing,
sweetened and mixed with water, will be ready for iceing.
Ice Creams.
Mix the juice of the fruits with as much sugar as will be wanted, before you add
cream, which should be of a middling richness.
Brown Bread Ice.
Grate as fine as possible stale brown bread, soak a small proportion in cream
two or three hours, sweeten and ice it.
Ratafia Cream.
Blanch a quarter of an ounce of bitter almonds, and beat them with a
tea-spoonful of water in a marble mortar; then rub with the paste two. ounces of
lump-sugar, and simmer ten minutes with a tea-cup of cream, which add to a quart
more of cream, and having strained, ice it.
Colourings to stain Jellies, Ices, or Cakes.
For a beautiful red, boil fifteen grains of cochineal in the finest powder, with
a dram and a half of cream of tartar, in half a pint of water, very slowly, half
an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root
sliced, and some liquor poured over.
For white, use almonds finely powdered, with a little drop of water; or use
cream.
For yellow, yolks of eggs, or a bit of saffron steeped in the liquor and
squeezed.
For green, pound spinach-leaves or beet-leaves, express the juice, and boil-in a
tea-cupful in a sauce-pan of water to take off the rawness.
London Syllabub.
Put a pint and half of port or white wine into a bowl, nutmeg grated, and a good
deal of sugar, then milk into
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