Cookery and housekeeping

Add a mixture of custard {see CuSTARD FOR ICES), put a flavour of coffee, chocolate, or cinnamon, and freeze it. Chinese Ice. Beat up the yolks of thirty eggs well with 24 ozs. of powdered sugar ; add 4 ozs. of pistachio nut paste, well pounded with half the white of an egg ; put in three half- pints of water ; simmer it until it comes to the consistency of cream, taking care that it does not boil, as if so the eggs will turn ; colour it, and put the flavour you require ; afterwards pass it through a sieve, and freeze it. Small pieces of any preserved fruit may then be added. Pineapple Water Ice. Peel and cut a pineapple, put it into a mortar with 6 ozs. of sugar, and pound it well ; put to it a pint of water ; after having mixed it well, let it stand, and cover it up for an hour. Pass the mixture through a sieve, and add the juice of five lemons or oranges, with 24 ozs. of syrup ' a lisse ; ' freeze it. Coffee Water Ice. Roast 8 ozs. of good Mocha coffee, and infuse it in half a pint of water for six hours, well covered up ; then pass it through a sieve, add 24 ozs. of sugar syrup * a lisse,' and freeze it. Chocolate Water Ice. Mix 24 ozs. of good chocolate in powder, with 12 ozs. of pounded sugar, with three pints of water, and make it like chocolate ; stir it well, pass it through a sieve, and freeze it. This may be varied by putting the yolks of eight or ten eggs with the same quantity of water, stirring it well. Cinnamon Water Ice. Crush i^ozs. cinnamon, put it into i|^ pints of boiling water, and cover it well. When it is cold, add 30 ozs. of syrup ' a lisse,' and freeze it. Saffron water ice and clove water ice may be made in the same way, adding slices of candied fruit. Pistachio Water Ice. Blanch and clean from 18 to 24 ozs. of pistachio, pound them well, and put in a pint of water ; pass it through a sieve, and add 30 ozs. of syrup * a Hsse,' and flavour and colour to your taste ; then freeze it. Almond Water Ice. Make a paste of almonds, 24 or 30 ozs., pounded well, and adding from time to time a little water to prevent the almonds turning into oil. Add flavour to taste, some pieces of glace fruit, and freeze. List of Cream Ices and their accompanying Water Ices. Plain cream Apricot water Almond „ Orange „ Brown bread cream Strawberry „ Vanilla „ Raspberry „ Custard „ Black currant water Pistachio „ Peach „ Green tea „ Lemon „ Noyau „ Mille fruits „ Ices which should be eaten alone. Chocolate cream ice Coffee „ Rhubarb „ Green gooseberry cream ice Pineapple „ Parfait au Chocolat. MOULD A PAR- FAIT, Make a chocolate cream, with the addition of ten eggs ; let it just heat on the fire, then pass through a tamis ; ice this mixture, working in a little whipped cream and syrup. When a smooth ice custard is obtained, put it in a plain and rather tall mould, known in Paris as a mould a parfait. Keep the mould in ice for two hours ; remove the mould, and send up on a napkin. Any other flavour may be substituted for chocolate. BREAD AND CAKES, 433 CHAPTER XXX. BREAD AND CAKES,