The "Queen" cookery books: Ices

and 2oz. of sugar ; boil it all to a pulp, then rub it through a sieve, and to each pint of this puree add a pint of syrup, and freeze. Apricot Water Ice. — Make like the apple water. Halve and stone about thirty good ripe apricots, crack the stones, and blanch and pound half the kernels, infusing them for a little in half a pint of water, with the juice of two lemons ; rub the fruit to a pulp, and to each pound of this pulp allow a pint of the sugar syrup, mix well, add the pounded kernels with the water, &c., in which they were infused, tammy it all, and freeze. Banana Water Ice. — Peel and pound six good bananas, add to them the juice of two lemons (or oranges, if preferred), and a pint of sugar syrup, and freeze. Barberry Water Ice.— Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire ; when warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please, diluting them with sufficient sugar syrup to sweeten them to taste (adding a little more water if they are too thick), then when cold, freeze. This can also be made “with barberry jam, by mixing two good tablespoonfuls of the latter with / the juice of a lemon (the first does not require this ;as the fresh fruit is sour enough), a pint of water, > and a few drops of cochineal or carmine ; sieve it all, : and freeze. This ice is improved by the addition of I a spoonful or two of Italian meringue, as it should Ibe very smooth and thick. D 2 Black Currant Water Ice— Pound together two pounds of ripe black currants and a pound of black heart cherries, with the blanched kernels of the latter ; mix them with 6oz. of caster sugar, one and. a half pints of cold water, and a few drops of carmine to improve the colour, rub it all through a sieve, and freeze. Cherrij Water Ice.— Stalk and stone two pounds of ripe red cherries, bruise them, and set them over the fire in the preserving pan with half a pound of loaf sugar and a little water ; let them boil up till soft enough to pulp through a hair sieve ; blanch and pound a good handful of the cherry kernels, and infuse them for a little in the juice of two lemons. Now add to the cherries a pound of sugar, boiled till on dipping the fingers into cold water and then into the sugar it will form a tiny thread, breaking off into tiny drops at each end ; mix the fruit and sugar well together, and pour it on to the lemon juice and kernels, mix it altogether thoroughly, and freeze. Of course, this ice can be simply made with either jam or cherry syrup, but the little trouble involved by the above is well worth taking. (Mrs. A. B. Marshall’s recipe).— Mix the finely sieved pulp of two pounds of ripe white heart cherries with a pint of lemon water ice, six or eight drops of essence of almonds, the blanched and chopped kernels of the fruit, and a caret-glassful of Kirsch syrup ; freeze in the usual way. Chocolate Water Ice.- Melt 3oz. of vanilla chocolate and mix it with half a pint of water and a gill of sugar syrup, and freeze. Coffee Water Ice. — Mix together equal parts of good strong coffee, and sugar syrup boiled as for cherry water, add a liqueur-glassful of brandy or maraschino to the half pint and freeze.