Choice cookery

Pour the milk or custard over the crumbs ; add flavouring. Freeze, dry, and serve in cups or in a pile or mould. No. 227. CHERRY ICE (Creme de Cerises). 1 lb. cherries Juice of lemons A few drops cochineal 1 wineglass sherry % pint water 3 oz. sugar 1 pint custard (No. 1 or 2) Stone the cherries, break the stones and take out the kernels, cook the cherries with the kernels for about 10 minutes in the water with the sugar, then pound them and add the juice of the lemons and the cochineal ; pass through a fine wire sieve, add the custard and wine, and when cold freeze. No. 228. RICE CREAM (Creme de Riz). 1 pt. milk I 3 bay leaves Rind of 1 lemon | A little cinnamon 3 oz. ground rice \ pint of whipped cream 4 oz. castor sugar Boil the milk with the bay leaves, cinnamon, and lemon rind, mix the rice flour with a little cold milk, strain over the boiling milk and sugar, put back into the saucepan, and boil slowly ten minutes ; when cold freeze, and when partly frozen add the whipped cream slightly sweetened, put in a mould, or serve in a pile or cup. K No. 229. TANGERINE ICE. 12 tangerine oranges 1 pint of milk or cream Yolks of 8 eggs 4 oz. sugar 1 wineglass of orange flower water Peel the oranges thinly, put the peel in the milk when boiling, and allow it to stand 15 minutes ; do not let it boil ; then strain over the yolks (beaten) and the sugar, then add the orange pulp ; pass through a fine hair sieve ; when cold add the orange flower water, and freeze. This may be served in cups, a pile, or mould. The foregoing recipes for ices and creams are given by the kind consent of Mrs. A. B. Marshall, of London, authoress. Take 1 pint of No. 1 or 2 custard, add 2 teaspoonfuls of vanilla, and freeze. 6 oz. sugar Peel the lemons as thinly as possible, put into a basin with the sugar and water, allow it to stand until quite cold, add the lemon juice, then freeze. Serve in mould glasses, or in a rough pile. No. 232. WATER ICES (Various). Made as above, except that various flavours mav be used. No. 230. VANILLA ICE CREAM. No. 231. LEMON WATER ICE. Rind and juice of 6 lemons 1 pint of boiling water No. 233. TO FREEZE THE ICES. Having prepared the mixture, take Marshall’s Patent Freezer, and lift the pan from the tub, put pounded ice in the tub to the depth of 1J inches, and throw oter it half its weight of rough salt and mix well. Replace the pan on the pivot in the tub, pour in the cream, &c., through the little door in the lid, put on the cross bar and the handle and turn. There is no need to pack the ice round the pan, but merely to put it on the bottom of the tub under the pan. After turning the handle for a few minutes examine the process of the freezing by looking through the lid. When the cream is sufficiently frozen, hold the pan with one hand, unscrew the handle and lift off the crossbar and lid and remove the cream. Keep the freezer clean, and when cleaning take out the mixing fan. N.B. — The cream, &c., in the pan, should never be more than 1 inch deep. The shallower the layer is in the pan the quicker it will freeze. For description, sizes and prices of the freezer, see page 141. No. 234. MOULDING and KEEPING ICES. Take one of Marshall’s patent caves and remove the lids ; fill in between the metals with a mixture of 2