ICE CREAMS.

STRAWBERRY ICE CREAM.
Excellent.

Pass a pint of picked strawberries through a sieve with a wooden spoon, add four ounces of powdered sugar, and a pint of cream, and freeze.

CURRANT ICE CREAM.

Put one large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass it through a sieve, and finish in the general way.

GINGER CREAM ICE.

Make half a pint of good custard, boiling an ounce of the best ground ginger, sweeten it, add half a pint of cream, a little lemon juice, put into it when half frozen two ounces of preserved ginger cut in small dice; go on as for former ices.

ORANGE WATER ICE.

Take as many oranges as will be necessary, cut them in halves, and press the juice from them; take the pulp carefully from the rind, and put it in a bowl, pour a little boiling water on it, stir it well, and strain

it through a sieve; mix this with the orange juice, and stir in as much sugar as will make a rich syrup. If the oranges are fine, rub some of the sugar on the peel to extract the essence. Freeze it like ice-cream.

CURRANT FRESH WATER ICE.

Pass through a sieve a pint of currants, then add to them four ounces of powdered sugar, and one pint of water; strain it and freeze it rich.

SIBERIAN ICE PUDDING.

Boil two pints of milk, with a stick of cassia, a blade of mace, and the skin of a lemon pared very thin; take the pan off the fire, cover up with the lid, and let it stand a quarter of an hour. Meantime beat twelve eggs in a basin with a whisk; add ten ounces of sugar; take the spice out of the milk, and pour on the eggs; mix well, set on the fire, and stir constantly round the bottom of the pan; the moment it boils take the pan off the fire, and throw in half a pint of double cream; do not cease stirring the pudding, or it will unavoidably curdle; add a glass and a half of Cognac brandy.

Break a pail of ice in pieces, add four pounds of salt, and mix well; put a pewter freezing-can in an empty pail, and surround it with ice; put the pudding, when cold, into the can, and turn it very rapidly with the finger and thumb; when the pudding adheres to the sides of the can, scrape off with a spattle or spoon. When the pudding has become stiff, put

it into a mould, cover it up with a lid, having put two plies of paper between; bury the mould in the ice; when wanted, take a basin of cold water and wash off the salt, take off the cover, turn it out on a dish, and serve.

This process is applicable to every kind of ice

JELLIES.

OBSERVATIONS.

It is a complaint amongst even experienced housekeepers that they cannot feel a certainty of having jelly clear; but by strictly attending to the following method for making calf's-foot jelly, they can scarcely fail to have it beautifully bright.

Feet for all jellies are boiled so long by the people who sell them that they are less nutritious: they should be procured from the butcher and only scalded to take off the hair. The liquor will require greater care in removing the fat; but the jelly will be far stronger. A little isinglass, half an ounce to a quart of stock, may be used to secure the firmness, particularly in summer. In peeling lemons, care should be taken not to cut below the colour, as by so doing a great deal of the flavour of the essential oil is lost, and the white part gives a disagreeable flavour. The stock should be measured when set to get cold, as

the exact quantity cannot be measured when it is set.

Jelly is equally good made of cow-heel nicely cleaned.

CALF'S FOOT JELLY.

The stock for this must be made the day before. Cut up six neat's feet in shreds, wash them and put them in a pot; cover with water, and boil six hours; strain into a flat dish; when cold, remove the oil from the surface, and wash with warm water. Beat ten eggs into a basin, add the rind and juice of ten lemons, four sticks of cassia, four blades of mace, and a few cloves; beat all together; put the stock to melt in a large stewpan, and when melted add the other articles; stir constantly till boiling; then add as much sugar as will sweeten it (about a pound and a quarter will be enough), and half a bottle of sherry; pour into a flannel bag and pour back till clear; fill into moulds or glasses.

ORANGE JELLY.

Take ten oranges; pare two of them as thin as possible without any of the white pith, and squeeze them in a bowl; take out the pips; put five ounces of sugar in a small stewpan, with a few spoonfuls of water; boil and skim; add the oranges, with one ounce of best isinglass; let it come through to the boil, carefully removing the scum as it rises; strain through a fine muslin sieve, and fill into a shape.

The addition of a few spoonfuls of calf's foot jelly will improve it much.

FRENCH WINE JELLY.

Prepare as before; omit the spices; flavour with any kind of wine that is preferred.

LIQUEUR JELLY.

The same as above; use two glasses of noyeau maresquino, or curacoa to each shape; add a few drops of prepared cochineal.

BLANC MANGE.

Boil one ounce of isinglass, three ounces of sweet and six bitter almonds, well pounded in a quart of milk; let it boil until the isinglass is dissolved; then sweeten it, stir it until nearly cold, and put it into the mould.

Or: To a pint of new milk and as much cream, add one ounce and a half of the best isinglass, a large handful of sweet and bitter almonds, pounded in a mortar and moistened with water, three ounces of fine sugar, and two bay or peach leaves. Boil the whole until the isinglass is dissolved, then stain it into a basin, let it stand until it is cold, turn it out and take off the sediment, warm it up again, flavour it with a little orange-flour water, stir it until it is nearly cold, and then put it into the mould.

Observe to wash the isinglass in cold water before