Have ready the cream, in a broad shallow dish. Just before you send it to table, pile up the froth in the centre of the cream.
A quart of rich cream. Half a pound of powdered loaf sugar. The juice of two large lemons, or a pint of strawberries or raspberries.
Put the cream into a broad pan. Then stir in the sugar by degrees, and when all is well mixed, strain it through a sieve.
Put it into a tin that has a close cover, and set it in a tub. Fill the tub with ice broken into very small pieces, and strew among the ice a large quantity of salt, taking care that none of the salt gets into the cream. Scrape the cream down with a spoon as it freezes round the edges of the tin. While the cream is freezing, stir in gradually the lemon-juice, or the juice of a pint of mashed strawberries or raspberries. When it is all frozen, dip the tin in lukewarm water; take out the cream, and fill your glasses; but not till a few minutes before you want to use it, as it will very soon melt.
You may heighten the colour of the red fruit, by a little cochineal.
If you wish to have it in moulds, put the cream into them as soon as it has frozen in the tin. Set the moulds in a tub of ice and salt. Just before you want to use the cream, take the moulds out of the tub, wipe or wash the salt carefully from the outside, dip the moulds in lukewarm water, and turn out the cream.
You may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds, blanched and beaten in a mortar with a little rose-water to a smooth paste. Stir in the almonds gradually while the cream is freezing.
ANOTHER KIND OF ICE-CREAM.
A pint and a half of rich cream. A quart and a half-pint of morning's milk. One pound of loaf sugar. Two eggs. One table-spoonful of flour. Two lemons. Or half a Vanilla bean, split into small pieces. Or two ounces of sweet almonds and once ounce of bitter almonds, blanched and split into pieces.
Take half of the milk and put in the ingredient that is to flavour it, either the vanilla, the almonds, or the grated rind of the lemons. Boil it, stirring in gradually the sugar.
Having beaten the eggs well, add to them two table-spoonfuls of cold milk, and pour them into the boiling milk. Let them simmer two or three minutes, stirring them all the time. Then take the mixture off the fire and strain it through book-muslin into a pan. Add the cream and the remainder of the milk, and put the whole into the tin freezer, which must be set in a tub filled with ice, among which must be scattered a great deal of salt.
Squeeze the juice from the two lemons and stir it into the cream, by degrees, while it is freezing.
When it is all frozen, turn it out, first dipping the tin for a moment in warm water.
If you wish to flavour it with strawberry or raspberry juice, that, like the lemon-juice, must be stirred gradually in while the cream is freezing.
In places where cream is not abundant, this receipt (though inferior in richness) will be found more economical than the preceding one. It is, however, less easy and expeditious.
Eight calf's feet. Three quarts of water. A pint of white wine. Three lemons. The whites of six eggs. Half an ounce of cinnamon. Half a pound of loaf-sugar, broken into lumps.
Endeavour to procure calf's-feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer.
The day before you want to use the jelly, boil the eight calf's-feet in three quarts of water, till the meat drops from the bone. When sufficiently done, put it into a collender or sieve, and let the liquid drain from the meat, into a broad pan or dish. Skim off the fat. Let the jelly stand till next day, and then carefully scrape off the sediment from the bottom. It will be a firm jelly, if too much water has not been used, and if it has bolted long enough. If it is not firm at first, it will not become so afterwards when boiled with the other ingredients.