Cold dishes for hot weather

Beat to a paste in a mortar a half-pound of pistache nuts with a spoonful of brandy. Mix with a quart of cream and the yolks of 4 well-beaten eggs. Sweeten with half a pound of sugar, and place the mixture over the fire, stirring gently until it thickens. When cold, freeze. If you wish to color this cream, put to it a spoonful of spinach- juice. RASPBERRY CREAM Eub a quart of the fruit through a hair sieve to extract the seeds ; then mix with a quart of cream, sweeten with half a pound of sugar, and freeze. RATAFIA CREAM Take 4 ounces of ratafia biscuits; pour over them 2 spoonfuls of noyau, the same quantity of sweet wine, the strained juice of a lemon and an orange. Sweeten with half a pound of powdered sugar, and beat the mixture with a quart of cream. Freeze. TEA CREAM Pour a quart of boiling milk over an ounce of tea -leaves and cover for five minutes. Strain in a bowl over a caramel made of 2 ounces of sugar. Beat the yolks of 8 eggs with half a pound of powdered sugar and a pinch of salt. Mix with the milk and place the whole over the fire, stirring gently until it thickens. When cold, freeze. GINGER CREAM Take 4 ounces of preserved ginger cut into small slices, 2 spoonfuls of the ginger syrup, 4 yolks of eggs, and a quart of cream. Place over the fire till it thickens, but do not boil. Sweeten with half a pound of sugar; whisk until cold, and freeze. SPANISH CREAM Boil 2 quarts of milk with a pound of sugar, the grated rind of a lemon and of an orange. Withdraw from the fire, and when cold add to it half a wineglass of orangeflower water. Freeze. APPLE ICE Pare and core 18 juicy apples ; cut them into small pieces and cook in 3 pints of water with 2 slices of lemon -peel. When soft, pass the pulp through a hair sieve and sweeten with a pound of sugar; add the strained juice of a lemon. Set aside to cool, and freeze. AURORA ICE Beat in a mortar a half-pound of sweet and half an ounce of bitter almonds ; mix the same with a quart of water and strain through a cloth. Make a syrup of a pound of sugar and boil pretty high; mix with almond water and boil until clear. Add the yolks of 4 well-beaten eggs, and stir gently until thoroughly mixed. When cold, freeze. CHERRY ICE Wash, pick, and stone two quarts of cherries ; bruise them well ; cover with a pound of powdered sugar and set aside for an hour. Then pour a quart of boiling water over them and strain through a cloth. Just before freezing add a glass of kirsch, if liquor is not objectionable, and a quarter of a pound of candied cherries cut in halves. MUSKMELON ICE Take the pulp of three good -sized melons and bruise well with a fork. Add to this a half-pound of sugar and set aside for half an hour. Then mix well with a quart of water and pass through a cloth. Before freezing take the pulp of another melon, cut into small squares, and add to the mixture, with a very little grated nutmeg. LEMON ICE Make a syrup of a pound of sugar and a pint of water; boil in it 2 or 3 slices of lemonpeel. Take from the fire and add the strained juice of 6 lemons, a quart of water, and an ounce of gum-arabic dissolved in water. Before freezing take out the lemon-peel and add the whites of 2 eggs beaten to a froth. ORANGE ICE Make a syrup of a pound of sugar and a pint of water. Add to this the strained juice of 12 oranges, a wineglass of orangeflower water, and fresh water to make 2 quarts in all. Take 2 oranges, peel and separate in sections, from which take all skin and seeds, cut into small pieces, and add just before freezing. PEACH ICE Take a quart of ripe peaches, and pour