The new century cookery book

Prepare a custard by boiling the milk and sugar ; add the vanillapod or flavouring essence ; pour this over the yolks of eggs previously beaten, return to the stewpan, and stir over the fire till it thickens, strain into a basin, and let cool. Whisk separately the whites of eggs and cream till stiff, and amalgamate both. Cut the pistachios, previously peeled, into thin shreds, cut the other fruit into small dice. Put the custard in a freezer, and commence to freeze ; when partly done amalgamate the fruit, and lastly the whipped whites of eggs and cream. When nearly frozen add the maraschino. Mix well, and continue to freeze till set. Mould in the usual way, or serve rough on a dish. Dredge the shape with powdered chocolate, and serve. 1805. La Lame Blanche. — Line a freezing mould with white paper, and stand it in a charged freezer. Whisk separately one pint of cream and four whites of eggs, add four ounces of caster sugar, flavour with vanilla essence and some kirsch liqueur, amalgamate both eggs and cream, add a handful of finely-shredded blanched almonds, and pour into the prepared mould. Replace the mould in the charged freezer, and let it remain thus for five or six hours. To serve, unmould, remove the paper, and cut the ice into squares or oblongs. Dish up, and serve with ice wafers. 1806. Fruits a la Frinciere. — Procure a pint and a half of preserved fruit, peaches, pine-apple, and apricots, cut them into convenient pieces (small dice), and put them in a basin with enough syrup to cover, cook till tender half a pint of green gooseberries in syrup and put them with the other fruit. Pour off some of the syrup into a stewpan. Add half a wineglassful of brandy and a liqueur-glassful of maraschino, boil up, and add to the fruit. Mix with the strained juice of three lemons and let cool. Then freeze in the usual manner, and serve in a glass dish or in cups and hand round with ice biscuits, wafers, or sponge fingers. • 1807. Sorbet d’ Ananas. — 2 lbs. fresh or preserved pine-apple, H lb. caster sugar, 2 lemons, 2 eggs {whites), 1 liqueur-glassful of kirsch, 1 liqueur -glassful rum. Peel the pine-apple thinly (if fresh fruit is used), take out the eyes, and cut into slices. Core out the centre of each slice, and chop the slices very finely. Put it into a basin, add the caster sugar and half a pint of water let it stew thus for four hours or longer. Put three pints of water in a copper stewpan ; when boiling add the above, boil up, take off the scum which rises to the top, take off the fire, and let cool. When ready for freezing strain the juice of two lemons into the syrup. Freeze in the usual manner ; when about half frozen stir in the beaten whites of eggs and liqueur. Freeze a little longer. When it has the appearance of a creamy substance it is ready for serving. Fill up in sorbet cups or in glasses with handles, and serve. 1808. Sorbet a la Homaine. — 6 oz. loaf sugar, 2 oz. castersugar, 3 small lemons, 1 white of egg, 1 glass of Jamaica rum.