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Classic
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page 338
powdered sugar, the strained juice of six oranges, and cold water enough to make
a full quart in all. Stir until the sugar is dissolved; pour into the freezing
can and freeze (see " Lemon Ice.")
ALMOND ICE.
Two pints of milk, eight ounces of cream, two ounces of orange-flower water,
eight ounces of sweet almonds, four ounces of bitter almonds; pound all in a
marble mortar, pouring, in, from time to time, a few drops of water; when
thoroughly pounded add the orange-flower water and half of the milk; pass this,
tightly squeezed, through a cloth; boil the rest of the milk with the cream, and
keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the
almond milk; give it one boiling, take it off and let it cool in a bowl or
pitcher, before pouring it into the mold for freezing.
CURRANT ICE.
A refreshing ice is made of currants or raspberries, or equal portions of each.
Squeeze enough fruit in a jelly-bag to make a pint of juice; add a pint each of
the water and sugar; pour the whole, boiling hot, on to three whites of eggs,
beaten to a stiff froth, and whip the mixture thoroughly. When cool, freeze in
the usual manner. Part red raspberry juice is a much finer flavor.
Any juicy fruit may be prepared in this manner.
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