The "Queen" cookery books: Ices

Ginger Water Ice. — Pound 4oz. of preserved ginger, and mix with a pint of orange water ice, tammy and freeze. Gooseberry Water Ice. — Top and tail a quart of green gooseberries, and cook with lOoz. or 12oz. of caster sugar, a strip or two of thinly peeled lemon rind, and a pint of water, till soft enough to pulp through a sieve ; then add the juice of a lemon and a few drops of green colouring, and freeze. If liked, a gill of maraschino syrup may be added during the freezing. Grape Water Ice. — Stalk some ripe grapes, and crush them through a sieve, add to them sufficient sugar to sweeten it all well, with the juice of two lemons, and freeze. You require about a pint of grape pulp for the above. Stir one claret-glassful of elderflower water and two sherry-glassfuls of sherry to each pint of lemon water ice, and freeze. Juniper Water Ice. — Boil a good handful of juniper berries in a pint of water with half a pound of sugar and a piece of cinnamon, then crush it all through a tammy, adding a little more water, if necessary, and freeze. Liqueur Water Ice. — Mix a pint of water with a full gill of any liqueur syrup to taste, add a wineglassful of the liqueur itself, and freeze. This is more often used in conjunction with other ices than alone ; for instance, as a filling, if made with kirscli, to a cherry cream ice bombe, &c. Melon Water Ice. — Peel a ripe melon and pound the flesh till smooth, then mix with it half a pint of water, 3oz. of sugar, the juice of two lemons or oranges, and a glass of maraschino syrup, add to this a pint more water and freeze. Particularly good if champagne is used instead of the last water. Mulberry Water Ice. — Pound one pound of the fruit in a mortar with 6oz. to 8oz. of caster sugar, the juice of a lemon, and a few drops of carmine; tammy, mix with one pint of cold water and freeze. This can also be made by freezing together four tablespoonfuls of mulberry syrup and half a pint of cold water. Orange Water Ice. — Peel and quarter ten or twelve fine blood oranges, remove the pips and the core, and then pound the pulp with the finely grated rind of two of the oranges ; wring this all through a tammy to extract every drop of juice, and then mix this with half a pound of sugar previously dissolved in a pint of water, and freeze. Peel the rind of eight oranges very finely with that of one lemon, and add to this half a pound of sugar; then pour on to them a pint of absolutely boiling water, and let it stand covered till cold, when you mix in the juice of six oranges, tammy or sieve, and freeze. Strawberry Water Ice. — Draw down the strawberries as for jelly, and add half a pint of this juice to a quart of syrup made by boiling together a quart of 'water, and one and a quarter pounds of cane loaf su£?ar for ten minutes. Freeze as usual.