Breakfasts, luncheons, and ball suppers

Beat one pound of fresh raspberries through a hair sieve , rnix the pulp with twelve ounces of pounded sugar and a pint of thick cream, and freeze. STRAWBERRY CREAM ICE. No. 246. The same process as in Raspberry Cream Ice, sub- stituting fresh picked strawberries for raspberries. VANILLA CREAM ICE. No. 247. Boil three ounces of pounded sugar in half a pint of new milk, put it on the side of the fire, and add the yolks of six eggs ; stir over the fire until the custard thickens, flavour with five or six drops of vanilla essence, and mix in a pint of thick cream, and freeze. WATER ICES. CURRANT AND RASPBERRY. No. 24S. Simmer for a few minutes in a preserving pan three pounds of stripped red currants and one pound of rasp- berries in a gill of water, and either beat them through a hair sieve or put them through one of Adams’ Fruit Pressers. Add to the juice one pint of syrup, made thus : “Put four pounds of lump sugar in a sugar boiler, and add to it one quart of water, whisked up with half the white of an egg ; allow the sugar to dissolve, stirring it up, put it on the fire and stir it with a sugar spoon until it boils, put it on the side of the fire, and by degrees, as it boils, keep adding another pint of water — this process makes the egg come to the top, and after boiling a minute or two the syrup will become quite clear and bright ” — and freeze. CAKES, ICES, PUDDINGS, ETC. 139 ORANGE WATER ICE. No. 249. Press twelve ripe oranges through a lemon squeezer, and extract all the juice ; soak the rind of three of them in a pint of warm syrup, made as in No. 248, for an hour. Mix well and freeze. PEACH WATER ICE. No. 250. Stew until soft one dozen peaches divided in half, and beat through a hair sieve, or put through one of Adams’ Fruit Pressers. Mix with one pint of syrup, as in No. 248, and freeze. Cherry, barberry, melon, and any fresh fruit, can be made into water ice by the same process. PUDDINGS. BABA PUDDINGS. No. 251. Sift into a basin four ounces of flour, form a hollow space in the centre, and add an ounce of German yeast; dilute with warm milk, make a light dough, knead it well, and let it rise by the side of the fire. Prepare in a larger basin twelve ounces of flour, with a hole in the centre also, add a pinch of salt, four ounces of sugar, a little milk, six ounces of butter, and eight eggs ; knead with the hands for ten minutes, lifting the mixture with every movement, add the dough, work five minutes longer, and finish with half a pint of cream, a pound of dried cherries, and four wine- glassfuls of rum or brandy ; cover the basin with a warm cloth, and let it rise by the side of the fire for three hours ; butter the moulds of whatever size are to be used, dropping a few dried cherries into each, and fill them three parts full only, and when it rises to the top of the mould bake quickly, and turn out — mark, if to be used hot, with a pint 140 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. of rum or brandy syrup. If to be taken cold for race luncheons they can be taken dry, but if some rum or brandy syrup is thrown over them it greatly improves them, although it makes the carriage more difficult. BAVAROIS OF RICE. No. 252.