Brown Bread Cream Ice. — Prepare a pint of brown bread crumbs, and either mix them with one-third :of a pint of liqueur syrup, and a pint of cream or imilh, or scald one and a half pints of cream, or half cream and half new milk, with a vanilla bean, and strain and mix it with the crumbs, putting it into the freezer when cold, and freeze. Of course, more or less rich custard can be used instead of the cream, either with or without a spoonful or two of whipped 'Cream stirred into the mixture when haK frozen. “Stale sponge cake crumbs, ratafies, maccaroons, &c., rroughly cmmbled, can be used up for ices in this nway. Caramel Cream Ice. — Dissolve four ounces of caster sugar in half a gill of water, or preferably, lemon juice, and when melted, and of a delicate .golden brown, stir it into a pint of rich vanilla- Pdavom'ed custard, whilst both are hot, and when cold 1 freeze as usual, either with or without a spoonful or ?30 of whipped cream haK-way through. Cherry Cream Ice.— Stalk and stone a pound of good ripe cherries, and cook them with their blanched ^kernels for ten minutes in half a pint of water, with ■ Soz. of sugar, then pound them, adding the juice of one large or two small lemons, and if necessary a 'very few drops of cannine to bring up the colour. IRub this all through a tammy or hair sieve, and mix 24 ICES it either with a pint of cream or the same amount ui custard, and freeze in the usual way. Cherry Cream Ice. — Pound half a poimd of pre- served cherries, stones and all, jmt them in a basin with a gill of syrup, the juice of a lemon✪ Barberry Cream Ice and a pint of Cl earn, rub it all through a sieve and freeze as usual. Ice. — Pulp two pounds of white heart cherries through a sieve, mix them with a pint of well- sweetened and whipped cream, adding a few drops of essence of almonds, together with the chojiped and blanched kernels of the cherries, and a wineglassful of kirsch syrup and freeze. Add a little cream at the last. Chocolate Cream Ice. — Dissolve 2oz. to 3oz. of best vanilla-flavoured chocolate in a very httle milk, or single cream, or if liked sweet, in syrup, and add it to a pint of any of the custards previously given✪ Chocolate Cream Ice. Add it whilst hot to the hot custard, mix it well Avhile cooHng, and do not attempt to freeze until quite cold. Coffee Cream Ice. — To a pint of more or less rich vanilla-flavoured custard add a gill of very strong black coflee or good coflee essence, and sugar to taste. A more delicate form of this is well worth the httle extra trouble it involves : infuse 4oz. of freshly- roasted Mocha coflee beri’ics, a little bruised but not powdered, in a pint of single cream for an hour at the side of the stove, but be careful it does not boil ; now tammy, sweeten to taste with about 2oz. to 3oz. of sugar✪ Coffee Cream Ice, and freeze, adding half way through a gill of stilfly whipped cream, flavoured if liked with a PLAIN ICES, CREAM AND WATER. 25 little brandy or liqueur. This is quite white and very delicately flavoured.

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Brown Bread Cream Ice. — Prepare a pint of brown bread crumbs, and either mix them with one-third :of a pint of liqueur syrup, and a pint of cream or imilh, or scald one and a half pints of cream, or half cream and half new milk, with a vanilla bean, and strain and mix it with the crumbs, putting it into the freezer when cold, and freeze. Of course, more or less rich custard can be used instead of the cream, either with or without a spoonful or two of whipped 'Cream stirred into the mixture when haK frozen. “Stale sponge cake crumbs, ratafies, maccaroons, &c., rroughly cmmbled, can be used up for ices in this nway. Caramel Cream Ice. — Dissolve four ounces of caster sugar in half a gill of water, or preferably, lemon juice, and when melted, and of a delicate .golden brown, stir it into a pint of rich vanilla- Pdavom'ed custard, whilst both are hot, and when cold 1 freeze as usual, either with or without a spoonful or ?30 of whipped cream haK-way through. Cherry Cream Ice.— Stalk and stone a pound of good ripe cherries, and cook them with their blanched ^kernels for ten minutes in half a pint of water, with ■ Soz. of sugar, then pound them, adding the juice of one large or two small lemons, and if necessary a 'very few drops of cannine to bring up the colour. IRub this all through a tammy or hair sieve, and mix 24 ICES it either with a pint of cream or the same amount ui custard, and freeze in the usual way. Cherry Cream Ice. — Pound half a poimd of pre- served cherries, stones and all, jmt them in a basin with a gill of syrup, the juice of a lemon and a pint of Cl earn, rub it all through a sieve and freeze as usual. Ice. — Pulp two pounds of white heart cherries through a sieve, mix them with a pint of well- sweetened and whipped cream, adding a few drops of essence of almonds, together with the chojiped and blanched kernels of the cherries, and a wineglassful of kirsch syrup and freeze. Add a little cream at the last. Chocolate Cream Ice. — Dissolve 2oz. to 3oz. of best vanilla-flavoured chocolate in a very httle milk, or single cream, or if liked sweet, in syrup, and add it to a pint of any of the custards previously given. Add it whilst hot to the hot custard, mix it well Avhile cooHng, and do not attempt to freeze until quite cold. Coffee Cream Ice. — To a pint of more or less rich vanilla-flavoured custard add a gill of very strong black coflee or good coflee essence, and sugar to taste. A more delicate form of this is well worth the httle extra trouble it involves : infuse 4oz. of freshly- roasted Mocha coflee beri’ics, a little bruised but not powdered, in a pint of single cream for an hour at the side of the stove, but be careful it does not boil ; now tammy, sweeten to taste with about 2oz. to 3oz. of sugar, and freeze, adding half way through a gill of stilfly whipped cream, flavoured if liked with a PLAIN ICES, CREAM AND WATER. 25 little brandy or liqueur. This is quite white and very delicately flavoured.

The "Queen" cookery books: Ices