High-class cookery recipes

and allow it to remain for about three hours. As the ice melts it must be replaced. When frozen, remove the band of paper, and sift some pounded macaroons on the top, or grated chocolate, to give it the appearance of a baked souffle. Iced souffles may be greatly varied by altering the flavouring, using for that purpose any kind of orange flour water, vanilla, coffee, orange, lemon, &c., or by adding a puree of apricot, strawberry, raspberry or pine-apple, to the mixture before it is frozen. Ice Pudding. Ingredients, One pint and a half of Milk* Yolks of four Eggs. One whole Egg. Quarter of a pound of Loaf Sugar6 Quarter of a pound of dried Fruits* One ounce of Pistachio Nuts. One ounce of candied Citron, chopped fine. Half a glassful of Maraschino. Half a glassful of Brandy. Half a pint of whipped Cream. Make a custard with^the eggs and milk, adding the sugar to the milk. Strain it, and when cold put it in the freezing pot ; when half frozen, add the dried fruits cut in pieces, candied peel, pistachios, maraschino, &c., and lastly, the whipped cream. When well frozen, pack into your puddingmould and freeze until wanted. Lemon Water Ice. Ingredients. Half a pound of Loaf Sugar, One pint of Water. Zest of two Lemons. Juice of four Lemons. Whites of two Eggs. Put the water and sugar in a stewpan on the lire to boil ten minutes, reserving about six lumps of sugar from the half pound, with which rub the sest from the two lemons. Strain the juice, which should measure one gill ; sometimes it will take more than the quantity to make the measure. When the syrup is cold, add the lemon-juice and freeze. When half frozen, add the whipped whites of two eggs. N.B. — In making ices, the quantities should always be measured. Thus, in water or cream ices, to one pint of syrup add one pint of juice or puree of fruit, with the exception of lemons. The fruit should never be added hot. The cream should never be added without being whipped. Parfait au Oafe, or Mousse. Ingredients. The Yolks of six Eggs. Half an ounce of Castor Sugar. One gill of good Coffee. One gill of whipped Cream. CREAMS, JELLIES, ICES, COLD SWEETS. 233 Whip the sugar and eggs over hot water till hot, then whip on ice till cold, add the cream; pour the mixture into the moulds, put on the lids, and set down in the ice and salt for three or four hours. Pine-apple Water Ice. Ingredients. One small Pine-apple, tinned or fresh. One pint of Water, if tinned ; One pint and a half of Water, if fresh fruit. Half a pound of Loaf Sugar. One tablespoonful of Lemon-juice. Pound the pine-apple in a mortar, put it in a stewpan with the water and sugar ; let this boil ten minutes, strain into a basin, add the lemonjuice, and when cold, freeze. Strawberry Cream Ice. Ingredients. One pound of Strawberries. Quarter of a pound of Castor Sugar. One teaspoonful of Cochineal. One tablespoonful of Lemon-juice. Half a pint of whipped Cream. Remove the stalks from strawberries, put them on a fine hair-sieve, rub them through with a wooden spoon, add the cochineal and lemon-juice. This should measure half a pint. Add to this the cream whipped, and freeze. When well frozen, pack tightly into an ice mould, and return to the ice till required for table. Cold Cabinet Pudding. Ingredients, Six Savoys.