half
a pound of red currants, three-quarters of a pound of sugar, and one
pint of cream. Strain, color and freeze. One quart.

STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully
picked, and, with a wooden spoon, rub them through a hair sieve, and
about half a pound of powdered sugar, and the juice of one lemon;
color with a few drops of prepared cochineal; cream, one pint; then
freeze. This will make a reputed quart. When fresh strawberries are
not in season take strawberry jam, the juice of two lemons, cream,
to one quart. Color, strain, and freeze. Milk may be substituted for
cream, and makes good ices. If too much sugar is used, the ices will
prove watery, or, perhaps not freeze at all.

VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor
it to palate, in a mortar, with half a pound of sugar; strain through
a sieve upon the yolks of two eggs, put it into a stewpan, with half a
pint of milk; simmer over a slow fire, stirring all the time, the
same as custard; when cool add one pint of cream and the juice of one
lemon; freeze. One quart.

CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones;
add the juice of two lemons, half a pint of water, one pint of clarified
sugar, one glass of noyeau, and a little color; strain; freeze. One
quart.

LEMON WATER-ICE.--Take two lemons, and rasp them on sugar, the juice
of six lemons, the juice of one orange, one pint of clarified sugar,
and half a pint of water. Mix; strain through a hair sieve; freeze.
One quart.

MELON WATER-ICE.--Half a lb. of ripe melon pounded in a mortar, two
ounces of orange-flower water, the juice of two lemons, half a pint of
water and one pint of clarified sugar; strain; freeze. One quart.

STRAWBERRY OR RASPBERRY WATER-ICE.--One pound of scarlet strawberries
or raspberries, half a pound currants, half a pint of water, one pint
of clarified sugar, and a little color; strain and freeze. One quart.

APPLE JELLY.--Cut the apples and boil in water to cover, boil down,
then strain, and take a pound of sugar to a pint of juice, then boil
fifteen minutes hard.

APPLE JELLY.--Cut off all spots and decayed places on the apples;
quarter them, but do not pare or core them; put in the peel of as many
lemons as you like, about two to six or eight dozen of the apples;
fill the preserving-pan, and cover the fruit with spring water; boil
them till they are in pulp, then pour them into a jelly-bag; let th