Cookery and housekeeping

Stir the yolks of eighteen eggs well, with or without sugar, then put three pints and a half of cream, or milk, and any ingredients, with any flavour that you may prefer. Place it on a moderate fire, and stir it continually with a spoon or whisk, until the mixture be combined, and of the consistency of a thick cream, taking care not to let it boil ; afterwards pass it through a sieve, and when it is cold freeze it. When nearly frozen, put into it a plate of meringue paste, which is made with the whites of four eggs beaten up to a firm froth, and three spoonsful of syrup or powdered sugar. This meringue mixture must be put into all ices, except liquid ices, to make them smooth and light. Acid Fruits. Take the rind off eight or ten lemons, oranges, or citrons, &c. Put the rind of two into a basin, squeeze the juice of the lemons into the basin with the skins, add 24 ozs. of sugar and three glasses of water ; clarify the sugar with the water at ' point lisse.' ^ Mix all together, and let it infuse for half an hour, well covered up ; pass it through a sieve, and freeze it. The proportions here indicated will make two quarts of this and every other description of ice. Ices from Fruits. For each two quarts of ice, squeeze from 30 to 36 ozs. of fruit of any description, and pass it through a sieve with two glasses of water ; afterwards put 24 ozs. of sugar in syrup, with the juice of two or ' ' Point lisse,' or a thread, is when the syrup becomes a thread if drawn out with the finger and thumb ; a small quantity being put in a cup to be thus tested. three lemons ; add flavour and colour to such fruits as may require them ; then pass the whole through a sieve, and freeze it. Such fruits as quinces, pears, apples, peaches, apricots, &c., require to be cooked with light syrup ; of these two last add a few of the kernels of the stones pounded. Tea Cream Ice. To 1 8 ozs. pounded sugar, in syrup, ' a la plume,' ^ put a pint of strong green tea, and let it boil a short time ; then add a pint and a half of cream, two pints of good milk, and a little cinnamon water. Mix the whole together and freeze it. With the same proportions you may use coffee, chocolate, &c., instead of tea. If you wish it of more consistence, add 24 ozs. of sugar. The mixture is not to be stirred, but to be kept in motion by gently rolling the vessel in which it is simmered. Different Sorts of Plain Ice Cream. Boil three pints of cream, a pint of milk, 24 ozs. pounded sugar, or syrup, ' a la plume,' all together, then pass the mixture through a sieve, and add flavour to your taste. When nearly frozen, put in a small quantity of praline flowers, preserved fruit in pieces, ' ' A la plume' may be known by dipping the skimmer into the syrup, shaking it and blowing through the holes ; a large quantity of bubbles will form when the syrup is a feather or ' a la plume. ' or almonds, chestnuts, or pistachio nuts, &c. ; cut in slices and simmer in syrup, and name the ice accordingly. Ginger Water Ice. Take 6 ozs. of preserved ginger, and pound it with a little raw ginger ; make two quarts of lemonade ; mix them together, and add meringue paste, and freeze it ; put less syrup, and do not work it much if for drinking. Bavaria Ice Cream.