them in
a hot spot till they are brittle; then put in a thick saucepan or saute
pan four ounces of sugar and a gill of water; let them boil five
minutes; throw in the almonds; stir them till part of the sugar adheres
and they begin to turn yellow. Take them up, chop them, and when quite
cold stir them into the ice-cream, which should be flavored with
vanilla.

XXVIII.

ICE-CREAMS AND WATER-ICES.

To those very fond of tea, ice-cream made with it is very acceptable,
and is very much used at English garden parties.

_Tea Ice-Cream._--To one pound of granulated sugar put a pint of strong
green tea, a pint and a half of cream, and two quarts of rich milk, and
a very little cinnamon water. Let the whole simmer one minute, not
stirring, but keeping the mixture in motion by gently swinging the
saucepan. Freeze as usual. This recipe may be used for coffee and
chocolate; it will make a large quantity, and for a medium-sized family
one quarter will suffice.

_Chinese Ice._--Beat the yolks of fifteen eggs with three quarters of a
pound of powdered sugar; pound four ounces of pistachio-nuts (blanched)
with the white of an egg; put to it three gills of water; stir it over
the fire in a double boiler till it is as thick as cream; take great
care that it does not boil. Color it green, or part green and part
yellow; flavor as you please; cut up a couple of candied Chinese oranges
small and a little preserved ginger, and freeze.

_Water-Ices._--These are exceedingly simple, and no more elegant form of
refreshment can be offered than a plate of well-frozen or a tumbler of
half-frozen water-ice. It is acceptable when ice-cream would be too
heavy, and can be offered at the simplest country afternoon tea, or
during a call, without the seeming ostentation of ice-cream.

_Ginger Water-Ice_ (to serve as a beverage if preferred).--Take six
ounces of preserved ginger, free from fibre; pound it; make two quarts
of lemonade by paring eight or ten lemons so thinly that the knife-blade
shows through the yellow; put the peel of three in a pitcher with a
pound and a quarter of sugar; pour two quarts of boiling water on them,
and cover; squeeze and strain the juice from the lemons, add to the
water, and when cold stir in the pounded ginger, with the meringue paste
made with the whites of four eggs. Freeze it. If for drinking, only half
freeze, work only enough to make it like half-melting snow, and use only
sugar enough to make a refr