ICE, Lemon-water.
Ingredients.—To every pint of syrup, allow 1/3 pint of lemon-juice; the rind of 4 lemons. Mode.—Rub the sugar on the rinds of the lemons, and with it make the syrup. Strain the lemon-juice, add it to the other ingredients, stir well, and put the mixture into a freezing-pot. Freeze as directed for Ice Pudding, and when the mixture is thoroughly and equally frozen, put it into ice-glasses. Time.—½ hour to freeze the mixture. Average cost, 3d. to 4d. each. Seasonable at any time.
ICED-PUDDING (Parisian Recipe).
ICED-PUDDING MOULD.
Ingredients.—½ lb. of sweet almonds, 2 oz. of bitter ones, ¾ lb, of sugar, 8 eggs, 1½ pint of milk. Mode.—Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a compôte or any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curaçoa, or Maraschino. Time.—½ hour to freeze the mixture. Seasonable.—Served all the year round.