My mother's cook book

Iiemou Water Ice. — Four lemons, one-half pound of sugar, one and one-half pint of boiling water. Grate the rind from the lemons into a bowl, squeeze upon this the juice, add to this the sugar and, pour over all the boiling water, stirring the mixture meantime until thoroughly blended. Allow the preparation to stand until quite cold, after which strain it through a horse-hair sieve or a piece of muslin and throwing it into a freezer, freeze until very hard ; then the freezer must be packed in fresh ice to keep its contents from melting, and the water ice should be served from this, as required. Note. — Lemon water ices should be tasted always before frozen in order that more sugar may be added to the preparation, if it be found not to have the desired sweetness. Stravrberry Water Ice. — One pint of fresh strawberries, one and one-half pints of cold water, one-half of a lemon, three ounces of sugar, six drops of cochineal. Put the fruit upon a horse-hair sieve, sprinkle over it 172 ICES, CREAMS AND JELLIES. a little of the sugar and rub all through the sieve. Mix the cold water with this strawberry syrup, add the sugar, squeeze in the juice of the lemon, drop in also the cochineal and stir them all well together ; pour the mixture into a freezer, freeze it until hard and pack the freezer in fresh ice to preserve its contents in a frozen condition until served. Iced Souffle. — Yolks of six eggs, whites of two eggs, one, pint of milk, two ounces of sugar, one-half teaspoonful of grated nutmeg, one pint of double cream. Beat the whites and yolks of eggs together, add to these tjie nutmeg and sugar and, heating the milk until almost at the boiling point, pour this over the mixture, stirring all together while pouring in the milk. Pour this into the saucepan in which the milk was boiled, and stir it over the fire until the eggs begin to thicken, but exercising great care that the milk does not again boil; v Put the custard into a bowl and allow it to stand until quite cold ; then one-half pint of the cream should be stirred in and the whole be poured into a freezer and frozen until stiff enough to tie conveniently moulded. Work the frozen custard into a pint and a half souflle tin. Tie around the souffle tin a sheet of kitchen paper in such a manner as to increase the depth of the tin five or six inches. Whip the remaining cream to a stiff froth, pile this upon the top of the frozen custard', and setting the tin with its contents into a freezer, pile around this sufficient ice and rock salt to freeze the souffle. This should be transferred carefully, when frozen, to a silver souffle dish, or served in the tin in which it is prepared, with a napkin folded around the same. VANILLA ICE CREAM. 173 ICES, CREAMS AND JELLIES. CREAMS. Strawberry Ice Cream.— One pint of milk, four eggs, one and one-half pints of fresh strawberries, one quart of cream, one-half pound of sugar. Beat the eggs until very light, make the milk hot and pour it over them. Pour these together into a saucepan and stir them over the fire until the egg begins to thicken. Transfer the custard to a bowl and allow it to cool. In the meantime place the strawberries into a hair sieve, sprinkle over them a little sugar and then rub them through the sieve with the back of a wooden spoon. When this is done add the sugar to the syrup so formed and when the custard has become quite cold, stir the fruit mixture into it. Add the cream and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing unless the freezer be arranged to do this while being turned.