whipped cream, and, if necessary, a little more maraschino, and re-freeze. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, &c. Sherbet Cream Ice (Italian). — Stir the yolks of four eggs✪ Eoch Cream Ice, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add lOoz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream. Strawberry Cream Ice. — Pick and stem the straw- berries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon ; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and haK freeze; then stir in a gill of stifidy whipped cream, and flnish off. As a matter of fact straw- beriy cream ice can be made according to all the recipes given for foundation creams and custards, more or less rich to taste, and either jam or sp*up may be used, remembering that for jam you allow lOoz. of jam to each quart, of cream or custard, adding the juice of haK a lemon and a few drops of essence of vanilla to every pint of custard. Or, boil up haK a vanilla bean with a fuU gill of new millr, and let it infuse for fifteen or twenty minutes in the bain marie ; then pour it on to the raw yolks of four eggs, and stir it over the fire till it thickens ; when cooKng add four’ tablespoonfuls of strawberry syrup, or two tablespoonfuls of strawberry jam, with two or 32 lOES. three drops of carmine to get it to a pretty pink, then tammy it and partly freeze, after which you stir in a gill of lightly sweetened and stiffly whipped cream, and finish off as before. Tea Cream Ice. — Put four good spoonfuls of Hyson tea into a jDint of cold single cream, and just bring it to the boil ; then lift it off the fire at once, let it stand in a warm place to infuse for three oi four minutes, then strain it off into a pint of cream, and again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with lOoz. or 12oz. of sugar✪ Tea Cream Ice, let it thicken, strain, and finish off in the usual way. Tutti-Frutti Cream Ice. — Rub the juice and pulp of three oranges and three lemons into a basin, and add to them three good bananas, and half a tin of canned apricots, helping these through with three gills of water; then add from lOoz. to 12oz. of sugar, and when this is all well dissolved, freeze it till smooth ; then stir in a pint of stiffly whipjjied cream, and use. Very good without the cream. Tutti Frutti Cream Ice (Ho. II.). — Cutup small 3oz. or 4oz. each of candied cherries, apricots, plums, chinois (little green candied oranges), almonds, or pistachios, &c., and marinade these till somewhat softened, in any liqueur, such as kirsch, marascliino, &c., or brandy to taste. Have ready haJ-^ frozen a quart of rich vanilla custard, or vanilla ‘flatoured cream, as you please (the angel cream ice is very good for this) ; add the cut up and marinaded fruit to this, and freeze till ready. This makes a very pretty dish ff frozen to a battery consistency, then I PLAIN ICES, CREAM AND WATER. 33

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whipped cream, and, if necessary, a little more maraschino, and re-freeze. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, &c. Sherbet Cream Ice (Italian). — Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add lOoz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream. Strawberry Cream Ice. — Pick and stem the straw- berries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon ; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and haK freeze; then stir in a gill of stifidy whipped cream, and flnish off. As a matter of fact straw- beriy cream ice can be made according to all the recipes given for foundation creams and custards, more or less rich to taste, and either jam or sp*up may be used, remembering that for jam you allow lOoz. of jam to each quart, of cream or custard, adding the juice of haK a lemon and a few drops of essence of vanilla to every pint of custard. Or, boil up haK a vanilla bean with a fuU gill of new millr, and let it infuse for fifteen or twenty minutes in the bain marie ; then pour it on to the raw yolks of four eggs, and stir it over the fire till it thickens ; when cooKng add four’ tablespoonfuls of strawberry syrup, or two tablespoonfuls of strawberry jam, with two or 32 lOES. three drops of carmine to get it to a pretty pink, then tammy it and partly freeze, after which you stir in a gill of lightly sweetened and stiffly whipped cream, and finish off as before. Tea Cream Ice. — Put four good spoonfuls of Hyson tea into a jDint of cold single cream, and just bring it to the boil ; then lift it off the fire at once, let it stand in a warm place to infuse for three oi four minutes, then strain it off into a pint of cream, and again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with lOoz. or 12oz. of sugar, let it thicken, strain, and finish off in the usual way. Tutti-Frutti Cream Ice. — Rub the juice and pulp of three oranges and three lemons into a basin, and add to them three good bananas, and half a tin of canned apricots, helping these through with three gills of water; then add from lOoz. to 12oz. of sugar, and when this is all well dissolved, freeze it till smooth ; then stir in a pint of stiffly whipjjied cream, and use. Very good without the cream. Tutti Frutti Cream Ice (Ho. II.). — Cutup small 3oz. or 4oz. each of candied cherries, apricots, plums, chinois (little green candied oranges), almonds, or pistachios, &c., and marinade these till somewhat softened, in any liqueur, such as kirsch, marascliino, &c., or brandy to taste. Have ready haJ-^ frozen a quart of rich vanilla custard, or vanilla ‘flatoured cream, as you please (the angel cream ice is very good for this) ; add the cut up and marinaded fruit to this, and freeze till ready. This makes a very pretty dish ff frozen to a battery consistency, then I PLAIN ICES, CREAM AND WATER. 33

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