_Ingredients._—3 drachms each of ginger, black pepper, and cinnamon,
7 cloves, ½ oz. mace, ¼ oz. of cayenne, 1 oz. grated nutmeg, 1½ oz.
white pepper. _Mode._—Pound the ingredients, and mix them thoroughly
together, taking care that everything is well blended. Put the spice
in a very dry glass bottle for use. The quantity of cayenne may be
increased, should the above not be enough to suit the palate.
ICE-CREAMS, Fruit.
_Ingredients._—To every pint of fruit-juice allow 1 pint of cream;
sugar to taste. _Mode._—Let the fruit be well ripened; pick it off
the stalks, and put it into a large earthen pan. Stir it about with
a wooden spoon, breaking it until it is well mashed; then, with the
back of the spoon, rub it through a hair sieve. Sweeten it nicely with
pounded sugar; whip the cream for a few minutes, add it to the fruit,
and whisk the whole again for another 5 minutes. Put the mixture into
the freezing-pot, and freeze, taking care to stir the cream, &c., two
or three times, and to remove it from the sides of the vessel, that
the mixture may be equally frozen and smooth. Ices are usually served
in glasses, but if moulded, as they sometimes are for dessert, must
have a small quantity of melted isinglass added to them, to enable
them to keep their shape. Raspberry, strawberry, currant, and all
fruit ice-creams, are made in the same manner. A little pounded sugar
sprinkled over the fruit before it is mashed assists to extract the
juice. In winter, when fresh fruit is not obtainable, a little jam may
be substituted for it: it should be melted and worked through a sieve
before being added to the whipped cream; and if the colour should not
be good, a little prepared, cochineal or beetroot may be put in to
improve its appearance. _Time._—½ hour to freeze the mixture. _Average
cost_, with cream at 1_s._ per pint, 4_d._ each ice. _Seasonable_, with
fresh fruit, in June, July, and August.
ICE, Lemon-water.
_Ingredients._—To every pint of syrup, allow 1/3 pint of lemon-juice;
the rind of 4 lemons. _Mode._—Rub the sugar on the rinds of the lemons,
and with it make the syrup. Strain the lemon-juice, add it to the other
ingredients, stir well, and put the mixture into a freezing-pot. Freeze
as directed for Ice Pudding, and when the mixture is thoroughly and
equally frozen, put it into ice-glasses. _Time._—½ hour to freeze the
mixture. _Average cost_, 3_d._ to 4_d._ each. _Seasonable_ at any time.
ICED-PUDDING (Parisian Recipe).
_Ingredients._—½ lb. of sweet almonds, 2 oz. of bitter ones, ¾ lb, of
sugar, 8 eggs, 1½ pint of milk. _Mode._—Blanch and dry the almonds
thoroughly in a cloth, then pound them in a mortar until reduced to
a smooth paste; add to these the well-beaten eggs, the sugar, and
milk; stir these ingredients over the fire until they thicken, but
do not allow them to boil; then strain and put the mixture into the
freezing-pot; surround it with ice, and freeze it. When quite frozen,
fill an iced-pudding mould, put on the lid, and keep the pudding in ice
until required for table; then turn it out on the dish, and garnish
it with a _compôte_ or any fruit that may be preferred, pouring a
little over the top of the pudding. This pudding may be flavoured with
vanilla, Curaçoa, or Maraschino. _Time._—½ hour to freeze the mixture.
_Seasonable._—Served all the year round.
[Illustration: ICED-PUDDING MOULD.]