The "Queen" cookery books: Ices

packed in a border, or timbale mould, and set in the ice cave for a couple of hours, when it is turned out and served with frozen whipped cream flavoured to taste with liqueur, or brandy. Vanilla Greatn Ice. — This can be easily prepared by flavouring any of the custards previously given, when cool, with sufficient essence of vanilla, half freezing them, and then adding whipped cream in the proportion of a gill of whipped cream to every pint of custard ; or, again, a vanilla pod can be boiled up, and infused in the milk of which the custard is made, as you choose. Naturally, if a pure cream ice is chosen, the essence only must be used. See also recipe for American cream ice. Walnut Cream Ice. — Shell and blanch one and a half pounds of walnuts (weighed after blanching). Then pound two -thirds of the walnuts to a smooth paste, and mix with them very gently the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar ; thicken this over the Are, keeping it stirred all the time, then tammy, add a little essence of vanilla, and freeze ; half-way through add a gill at least of whipped cream and the rest of the walnuts roughly chopped, and re-freeze. Next in popularity to cream ices come the water ices, made with either fruit pulp, jam, or syrup. These can be made by adding plain water and sugar to the mixture, but a nicer effect is produced if a sugar and water syrup is used. This varies in strength, and where ices are constantly made it is well to invest in a saccharometer, a small thermometer-like contrivance by which the syrup can be D accurately gauged ; for rough and ready use, however, the following syrap will be found excellent : Boil together three pounds of cane loaf sugar with three quarts of cold water, keeping it well skimmed, allow it to reduce by rapid boiling to half this quantity, then strain through a clean fine cloth and bottle for use. In the chapter on Odds and Ends more definite particulars will be given as to the making of this syrup, and also with regard to boiling sugar. If making water ices with fruit pulp (obtained by cooking the fruit till soft enough to sieve, if substantial, like apples, &c., or by simply pulping the fruit through a sieve, as in the case of strawberries, &c.), allow either a pint of water and 6oz. to 8oz. of sugar to the pint of pulp (taking the sweetness of the fruit into account) ; or else allow six full tablespoonfuls of the sugar syrup to the half pint of pulp. For instance, for lemon water, allow a pint of boiling water and 8oz. of loaf sugar to six lemons ; or, if using syrup, allow the juice of four to six lemons to the pint of boiling syrup. Lemon water ice is the foundation of so many other things that it may be as well to give the recipe for it first of all. Lemon Water Ice. — Peel six to eight lemons very thinly, and pour on to their peel a full pint of boiling sugar and water syrup (or put half a pound of sugar with the peel, and pour a pint of boiling water over it all), let it stand till cold, then strain it, add the strained juice of six lemons, and freeze. Apple Water Ice. — Peel, core, and slice a pound of good apples into a pint of water acidulated with the juice of one lemon, add a strip or two of the peel,