The "Queen" cookery books: Ices

Up, should never be added to these ices till they are cold ; a couple of tablespoonfuls of stiffly whipped cream to the pint also, stirred in when the mixture is half frozen, adds greatly to the richness. Both these 3 can be flavoured in any way to taste. Angel Cream Ice. — (This is also an American ice), Weak, but do not beat, the whites of six eggs, and and stir them into half a pound of caster sugar, and and pour on them a pint of cream ; now scald this all in bain-marie, being careful it does not boil ; when sufficiently thick lift it off the fire, and stir it lightly till it is quite cold (this gives it much lightness) ; When perfectly cold add to it half a gill of noyeau, or liqueur, or orange-flower or rose water to taste, When half frozen, add to it some Italian meringue made with the whites of two eggs and a tablespoonful not syrup, and freeze again till perfectly smooth, and garnished with crystallized orange flowers or ! petals. Apple Cream Ice. — Peel, core, and slice down two pounds of good apples, and cook them to a pulp with a pint of water, the juice and half the finely shredded rind of one lemon, and 6oz. of sugar ; let it cook slowly, then rub it through a tammy or hair sieve, mix it lightly and quickly with a pint of cream or custard to taste. The best plan is to slice the les straight into the water in which they are to cooked, having acidulated this beforehand with lemon juice, as this preserves the colour of the apples, which is rather important if they are to be ; white ; but this ice is sometimes coloured to a a delicate green, or a faint pink, according to the use ICES. to which It is to be put. Some people again bake the apples and use the pulp thus obtained. Baked pears treated thus make a delicious and uncommon ice. Apricot Cream Ice. — If you do not make this ice with jam, as above described, take twenty-five to thirty good, ripe apricots, halve and stone them, and throw about twelve to fifteen of the kernels into onethird of a pint of water, with the strained juice of two lemons, and let them infuse for a little time. Meanwhile pulp the apricots through a sieve, and to each pound of this puree add a pound of cane loaf sugar, previously boiled, till on dipping your finger and thumb into cold water and then into the boiling sugar it will form a tiny thread, which, as it breaks, will leave two little drops on your finger and thumb. When this syrup and the fruit puree are well mixed add the kernels pounded and rubbed through a sieve with their water, &c. Put this all when cold into the freezing tub, and finish off as before. Canned apricots pulped, sweetened with sugar boiled in a little water and the syrup of the apricots to the above degree, and flavoured with five or six bitter almonds, pounded and infused as before in water and lemon juice, make a very nice ice ; and so also does canned peach pulp, treated in precisely the same way. Banana Cream Ice. — Peel and pound six or seven ripe bananas, and stir into the pulp thus obtained the juice of two lemons, and if bked a glass of curacoa syrup ; add this to a pint of either cream or custard, freeze, and use, Barberry Cream Ice. — Stir into a pint of scalded .'cream a full tablespoonful of barberry jam, add tbe ijuice of a lemon (this is a matter of taste, and depends a good deal on the sweetness of the jam), land a few drops of carmine, and freeze.