let them simmer till they are quite clear; great care must be taken
not to break them. Place them on the dish they are to appear upon at
table, and pour the syrup over.

2140. Pounding Almonds.

The almonds should be dried for a few days after being blanched. Set
them in a warm place, strewn singly over a dish or tin. A little
powdered lump sugar will assist the pounding. They may be first
chopped small, and rolled with a rolling pin.--Almond Paste may be
made in the same manner.

2141. Blanched Almonds.

Put the almonds into cold water, and heat them slowly to scalding;
then take them out and peel them quickly, throwing them into cold
water as they are done. Dry them in a cloth before serving.

2142. Freezing without Ice or Acids.

The use of ice in cooling depends upon the fact of its requiring a
vast quantity of heat to convert it from a solid into a liquid state,
or in other words, to melt it; and the heat so required is obtained
from those objects with which it may be in contact. A pound of ice
requires nearly as much heat to melt it as would be sufficient to make
a pound of cold water boiling hot; hence its cooling power is
extremely great. But ice does not begin to melt until the temperature
is above the freezing point, and therefore it cannot be employed in
freezing liquids, &c., but only in cooling them. If, however, any
substance is mixed with ice which is capable of causing it to melt
more rapidly, and at a lower temperature, a still more intense cooling
effect is the result; such a substance is common salt, and the degree
of cold produced by the mixture of one part of salt with two parts of
snow or pounded ice is greater than thirty degrees below freezing.

In making ice-creams and dessert ices, the following articles are
required:--Pewter ice-pots with tightly-fitting lids, furnished with
handles; wooden ice-pails, to hold the rough ice and salt--the pails
should be stoutly made, about the same depth as the ice pots, and nine
or ten inches more in diameter, with a hole in the side, fitted with a
good cork, in order that the water from the melted ice may be drawn
off as required. In addition, a broad spatula, about four inches long,
rounded at the end, and furnished with a long wooden handle, is
necessary to scrape the frozen cream from the sides of the ice-pot,
and for mixing the whole smoothly together. When making ices, place