ce-pot on it, and cover it also with ice. Turn the
pot continually, and in about a minute or two open it, and continue to
stir it till it is frozen enough; after this stir every now and then.

_Iceing for Cakes._

Beat the white of an egg to a strong froth; put in by degrees four
ounces of fine sugar, beaten and sifted very fine, with as much gum as
will lie on a sixpence. Beat it up for half an hour, and lay it over
your cakes the thickness of a straw.

_Another._

Take the whites of four eggs and a pound of double-refined sugar,
pounded and sifted; beat the eggs a little; put the sugar in, and whip
it as fast as possible; then wash your cake with rose-water, and lay the
iceing on; set it in the oven with the lid down till it is hard.

_Jaunemange._

Steep two ounces of isinglass for an hour in a pint of boiling water;
put to it three quarters of a pint of white wine, the juice of two
oranges and one lemon, the peel of a lemon cut very fine, and the yolks
of eight eggs. Sweeten and boil it all together; strain it in a mould,
and, when cold, turn it out. Make it the day before you use it.

_Another way._

One ounce of isinglass, dissolved in a good half pint of water, the
juice of two small lemons, the peel of half a lemon, the yolks of four
eggs, well beaten, half a pound of sugar, half a pint of white wine: mix
these carefully together, and stir them into the isinglass jelly over
the fire. Let it simmer a few minutes; when a little cool, pour it into
your moulds, taking care to wet them first; turn it out the next day.

_Coloured Jelly, to mix with or garnish other Jelly._

Pare four lemons as thin as possible; put the rinds into a pint and a
half of water; let them lie twelve hours: then squeeze the lemons; put
the water and juice together; add three quarters of a pound of the best
sugar, but if the lemons are large, it will require more sugar. When the
sugar is quite melted, beat up the whites of six new-laid eggs to a
froth; mix all together, and strain it through a hair sieve into a
saucepan; set it on a slow fire, and keep it stirred till it is near
boiling and grows thick. Then take it off, and keep stirring it the same
way till it cools. The colouring is to be steeped in a cup of water, and
then strained into the other ingredients. Care must be taken to stir it
always one way. The eggs are the last thing put in; the whole must be
well mixed with a whisk till thoroughly incorporated.

_G