The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

In making these creams, rather more isinglass should be used in summer than in winter, unless you have the convenience of putting them in ice, but do not use so much as to make the cream quite hard, there is only required a sufficient quantity to set it, so that it may eat soft and smooth, and melt in the mouth when eaten; keep the cream also, in as cool a place as possible, until it is required for use, and be careful, that you do not turn it into butter, by whipping it too much. MOCK-ICE, Is made of lemon, raspberry, or strawberry cream, put into ice moulds or glasses, in a rough manner, to imitate ice. WHIPPED OR WHISKED CREAMS. These are made nearly in the same manner as set creams, with the exception of the dissolved isinglass. Use about the same proportions. Whip the cream to a strong froth, which you take off as it rises, with a small skimmer, and place on a sieve to drain. Get sufficient to put on the top of each glass. Fill your glasses with the remainder ol the cream, and put your whipped cream, or froth, on the top. Keep them in a cool place. ICE CREAMS. Any of the creams just described may be frozen when they are not mixed with isinglass. For this purpose provide some pewter ice pots, put the cream which you intend to freeze in them, and put on the cover with a piece of folded paper at the edge to keep it firm, then place the pot in a pail, and surround it with pounded ice, mixed with salt, keep turning it round briskly by means of the handle, open the pot every five 01 six minutes, and scrape down the creams which has frozen to the sides, and stir it well together, when it is like butter, put it into moulds, and place them in fresh ice and salt, or serve it in glasses. Fruit ices may also be made with water instead of cream, by using about two pounds of fresh fruit and a pint of syrup, to a pint of water, or one pound of preserved fruit, to a pint of water. Chocolate, coffee,* ginger, vanilla, noyeau, and other licquer ices, are made with custard, flavoured with either of those articles, and frozen as the others, when cold. For the particulars of each sort of ice, and a more detailed account of the method of freezing them, see the Guide to Trade, the Confectioner C. Knight & Co. Ludgate Street, in which will be found Receipts for above sixty different sorts of ices, including ice pudding, and Punch a la Romaine. • Ice or other coffee creams should be made from fresh cofFees when it has a finer, and more beautiful flavour. CO^FECTIOXiltl JELLIES. calf’s FOOT JELLY. Be particularly careful that every thing used in making jelly is quite clean, or it will be impossible to get it clear, and of a good colour, or to obtain that delicacy of flavour for which it is so much esteemed. A jelly bag should be made of thick flannel, cut into a long half diamond shape; sew the two longest sides together, and then sew the open end to a hoop, which will make it into the shape of a long funnel, but leave no opening at the point.