The new century cookery book

Put the loaf sugar into a copper sugar-boiler or iron frying-pan. Add a few drops of water and stir over the fire until it melts, turns brown, boils, and ultimately smokes. Boil the milk and stir into the burnt sugar, boil up again, strain, and let cool. Add the caster sugar while still hot. Incorporate a pint of cream when cool, and flavour with vanilla. Whip the remainder of cream, and mix with the above. Put into the freezer surrounded with plenty of crushed ice mixed with coarse salt, and freeze in the usual way. Work the mixture well to get it perfectly smooth. When set, pack into one or two moulds, wrap up the moulds in paper, repack in crushed ice and salt. Keep thus for two hours, then unwrap, wipe the moulds, immerse in tepid water, turn out, and dish up. 1787. Glace an Moka. — 8 light tablespoonfuls ground coffee, 1 quart water, 6 oz. caster sugar, 1 inch vanilla-pod, | pint milk, k pint cream, ice, and freezing salt. Have ready a hot dry coffee-pot, put the coffee in the filter, pour over little by little the water (boiling), put on the lid ; when the water has run through, repeat, pouring it through a second time ; stand it in the bain-marie until required. Put the milk, sugar, and vanilla in a stewpan, heat up, but do not let it boil ; add the coffee, let it cool, and stir in the cream. Take out the vanilla and pour into an ice-freezer, previously placed in a tub containing broken ice mixed with coarse salt (freezing salt). Freeze until it resembles a creamy substance ; fill up into little glasses and serve. Coffee thus prepared should be in a liquid state when served. A bowl of caster sugar should be handed round at the same time. 1788. Biscuit glace aux Fraises. — Make a strawberry custard with a gill of milk, two egg-yolks, half an ounce of sugar, and a few pulped strawberries to colour and flavour ; when cold freeze till nearly stiff. Prepare one pint of thick syrup with about twelve ounces of loaf sugar, water, and vanilla-bean for flavouring ; while the syrup is warm pour it into a basin containing eight well-beaten yolks of eggs ; stir quickly over the fire with a wire whisk until the mixture thickens ; stir until it becomes cold ; next mix a pint and a half of whipped cream and one ounce of powdered sponge cake ; put it on the ice, and freeze -when wanted. Line the bottom of an oblong icemould with the prepared strawberry ice, let it set firmly ; fill up with the cream last prepared when this is nearly frozen ; cover the mould well, bury in salt and ice, and freeze for two hours. 1789. Biscuits glaces a la Turque. — 1 oz. freshly roasted and coarsely ground coffee ( plantation and Mocha), \ gill syrup, 2 sheets gelatine, 1 gill double cream, 1 oz. French almond rock, 12 wafer biscuits ( oblong shape). Pour the boiling syrup over the coffee, cover, and let stand for a few minutes to infuse, add the gelatine and when dissolved strain into a small basin. Whip the cream till stiff and incorporate with the coffee and almond rock (crushed up). Pour on to a tin and let it set on the ice. Cut it into slices, the same size as the biscuits, and sandwich them together. Place in an ice cave for two hours and serve on a dish, with fancy lace paper or folded napkin.