Ice Waters.
Rub some fine sugar on lemon, or orange, to give the colour and flavour; then squeeze the juice of either on its respective peel: add water and sugar, to make a fine sherbet, and strain it before it be put into the icepot. If orange, the greater proportion should be of the China juice, and only a little of Seville, and a small bit of the peel grated by the sugar.
Currant, or Raspberry water Ice.
The juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with water, will be ready for icing.
Ice Creams.
Mix the juice of the fruits with as much sugar as will be wanted, before you add cream, which should be of a middling richness. Under the article of FRUITS is given a mode of preparing juice for ice.
Brown Bread Ice.
Grate as fine as possible stale brown bread, soak a small proportion in cream two or three hours, sweeten and ice it.
To make the Ice.
Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive. The ice and salt being in a bucket, put your cream into an ice pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the icecream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste.
Note. When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.
Icing for Tarts.
Beat the yelk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them in the oven. Or beat white of egg: wash the paste, and sift white sugar.
Icing for Cakes.
For a large one, beat and sift eight ounces of fine sugar, put into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained, whisk it well, and when the cake is almost cold, dip a feather in the icing, and cover the cake well; set it in the oven to harden, but do not let it stay to discolour. Put the cake in a dry place.