The handy dictionary of cookery

Melt two ounces of chocolate in a quarter of a pint of cream, rub it quite smooth through a hair sieve, allow it to get cold. Whip half a pint of cream to a stiff froth, flavour it with ten drops of vanilla, mix it with the chocolate ; also three tablespoonfuls of clarified sugar. Pour into the tin and freeze. A^ote. — Stir the ices frequently from the outside in order that the centre may become frozen. Water ices freeze more quickly than cream. Ice, Lemon Water. Take enough good lemons for half a pint of juice squeeze the juice into a half pint measure, remove the pips, pour it into a tin ; add half a pint of water and one pint of clarified sugar, and freeze. Ice, Orange Water. Take half a pint of orange juice ; mix it with half a pint of water, and one pint of clarified sugar. Pour into a tin and freeze. Ice Pudding*. Beat ten yolks of eggs with ten ounces of fine sugar. Mix with them a pint and a half of cream and milk, equally mixed. Place them in a jug; put the jug in a pan of boiling water; stir carefully till thick. Allow it to get quite cold. Pour it into a tin, and freeze until it is as stiff as thick batter, and it begins to get lumpy; then add six ounces of crystallised fruit. Freeze a little longer, then mould the pudding and place it on ice till wanted for use. Ice, Strawberry Cream. Pass one pint of strawberries or four tablespoonfuls of jam through a hair sieve into a basin. Mix with it half a pint of clarified sugar {see Ices, Clarified Sugrar for.) Whip up stiffly half a pint of cream ; add it also. Pour into a tin and freeze. Ice, Strawberry Water. Prepare the fruit as for strawberry cream ice. Mix with it half a pint of clarified sugar and half a pint of water. Pour it into a tin and freeze. Icing for Cakes. Put into a bowl one pound of iceing sugar, the juice of one lemon, and the whites of two eggs. Stir all together one way with a wooden spoon two hours and a half or until it is perfectly smooth and will not run ; spread it evenly over the cake and set aside to become firm. Icing Pastry. When nearly baked enough, take the pastry out of the oven, and sift over it fine powdered sugar. Replace in the oven. The above method is preferred for pastry to be eaten hot. For cold., beat up the whites of two eggs well ; wash over the top of the pies with a brush, and sift over this a good coating of sugar ; cause it to adhere to the crust ; trundle over it a clean brush dipped in water till the sugar is moistened. Bake again for about ten minutes. Ices, Clarified Sugar for. Put three pounds of sankey sugar into a pint and a half of water, the juice of two lemons, and the white of one egg beaten, with a tablespoonful of water. Place it over a slow fire, stir occasionally ; boil it five minutes ; strain through a clean cloth. Indian Chutney. Cut up finely four pounds of green gooseberries or apples. Put them into a pan with two pints of vinegar and one pound of brown sugar ; boil till soft. When cold, add one pound of raisins, stoned, and finely chopped, one ounce of garlic, chopped fine, one ounce of ground ginger, one ounce of allspice, half an ounce of cayenne pepper, a quarter of a pound of salt. Mix all these well together ; tie in jars or seal in glass bottles. Keep it twelve months.