Miss Corson's practical American cookery and household management

The same care must be exercised in freezing fancy icecreams ; and after the first freezing they are to be packed in moulds, which must be absolutely tight, and the moulds in turn packed in a large tub of pounded ice, and covered with a heavy woollen blanket or strip of soft carpet. NEAPOLITAN ICE-CREAM. Neapolitan or harlequin ice-cream is made by packing the mould with layers of various colored creams after they are frozen ; usually vanilla, pistache, and strawberry creams are used ; a good recipe is given above for vanilla ice-cream, another for strawberry is given below, PISTACHE ICE-CREAM. Pistache ice-cream is made by adding about two ounces of blanched pistache nuts to a quart of any good ice-cream ; the nuts are shelled, boiling water is poured over the kernels, and the skins rubbed off with a wet towel ; the nuts are then pounded to a smooth paste in a mortar, a few drops of rosewater being added to prevent oiling, and colored with spinach green, a harmless vegetable coloring sold by dealers in confectioners' supplies. TUTTI FRUTTI. Tutti Frutti is good vanilla ice-cream frozen, and then -nixed with candied fruit, and packed in moulds for the iSecond freezing ; the French candied fruits are the best for this cream. PLUM-PUDDING GLACE Plum-pudding glace is made by first seeding twelve ounces of raisins, and boiling them gently for fifteen minutes in a quart of milk or cream with a small stick of cinnamon ; a quarter of a pound of almonds are to be shelled, their skins removed by pouring boiling water on them, and rubbing them in a wet towel ; they are then to be pounded fine in a mortar, with a few drops of rosewater ; two ounces each of preserved ginger and citron are to be sliced thin, and the yolks of four eggs beaten to a cream with half a pound of powdered sugar ; the raisins and cinnamon are to be strained from the milk, which is to be returned to the fire, and stirred while the eggs and sugar are added to it ; it is to be stirred until it begins to thicken, then removed from the fire ; whr .. it is cold, the fruit and almonds are to be added to it, witii a quart of sweetened cream ; and it is to be frozen, and then packed in ice. In serving the pudding, whipped cream flavored with wine, brandy, or rum is placed around it after it is turned from the mould. FRUIT ICE-CREAMS. Fruit ice-creams are made by mixing fresh fruit-juice and f^ream in equal parts, and sweetening and freezing them. The fruit crushed is also used, with cream and sugar. Strawberries, raspberries, and grated pineapple make dehcious creams. Fresh fruits crushed, sweetened, and frozen are delicate and refreshing ; peaches and bananas are especially good so frozen. Fresh peaches frozen with Philadelphia ice-cream are excellent. Equal parts of good ice-cream and very sweet apple-sauce mixed, and frozen again, make a delicious cream. FRUIT-ICES. The ordinary fruit-ices are made by mixing equal parts of, fruit-juice and water with plenty of sugar, and then freezing them; less lemon-juice is required. Confectioners sometimes add the beaten whites of two eggs to each quart of fruit-ice when it is partly frozen, and then finish the freezing. WATER-ICES.