antity of water may be
used to dissolve the preparation, when all the excess of water has to
be cooled down instead of the substance it is wished to freeze. All
the materials used should be pure, and as cool as can be obtained. The
ice-pail in which the mixture is made must be of some non-conducting
material, as wood--which will prevent the access of warmth from the
air; and the ice-pot, in which the liquor to be frozen is placed,
should be of pewter, and surrounded nearly to its top by the freezing
mixture. Bear in mind that the making of ice-cream, under any
circumstances, is an operation requiring considerable dexterity and
practice.

2144. To Make Dessert Ices, both Cream and Water.

2145. Strawberry Ice Cream.

Take one pint of strawberries, one pint of cream, nearly half a pound
of powdered white sugar, the juice of a lemon; mash the fruit through
a sieve, and take out the seeds: mix with the other articles, and
freeze. A little new milk added makes the whole freeze more quickly.

2146. Raspberry Ice Cream.

The same as strawberry. These ices are often coloured by cochineal,
but the addition is not advantageous to the flavour. Strawberry or
raspberry jam may be used instead of the fresh fruit, or equal
quantities of jam and fruit employed. Of course the quantity of sugar
must be proportionately diminished.

2147. Strawberry Water Ice.

One large pottle of scarlet strawberries, the juice of a lemon, a
pound of sugar, or one pint of strong syrup, half a pint of water.
Mix,--first rubbing the fruit through a sieve,--and freeze.

2148. Raspberry Water Ice.

Raspberry Water Ice is made in precisely the same manner as
Strawberry-water ice.

2149. Lemon-Water Ice.

Lemon juice and water, each half a pint; strong syrup, one pint: the
rind of the lemons should be rasped off, before squeezing, with lump
sugar, which is to be added to the juice; mix the whole; strain after
standing an hour, and freeze. Beat up with a little sugar the whites
of two or three eggs, and as the ice is beginning to set, work this in
with the spatula, which will be found to much improve the consistence
and taste.

2150. Orange-Water Ice.

Orange-Water Ice is made in the same way as Lemon-water ice.

2151. Nitrate of Ammonium as a Freezing Mixture.

Another substance, which is free from any corrosive action or
unpleasant odour, is nitrate of amm