APPLE FLOAT.
Stew and mash very well some good cooking apples; sweeten the apples; make a float of the whites of eggs and sugar, mixed well together, and cool on the ice. To be eaten with cream.
ICED APPLES.
Have some good cooking apples; stew and mash them; sweeten to your taste; beat the whites of four eggs to a stiff froth with sugar; cover the apples, (which must be in the dish you intend to send them to table in;) set them in a moderate oven to brown for a few moments; take them out, and keep in a cold place till they are required.
FREEZING CREAM.
Put the freezer containing the cream into the bucket with the ice and salt; put the ice closely around, so as to touch every part of it; as soon as the ice is formed, scrape it from the sides to the centre. The freezer must be kept moving constantly during the process.
ICE CREAM.
Take four quarts of good cream; sweeten with loaf sugar very sweet, as the sugar loses its strength by freezing; boil a vanilla bean in a pint of milk; then pour it in the cream and freeze it.
LEMON CREAM.
The lemon must be rolled in sugar to extract the oil; use the sugar for sweetening the cream. Then freeze it.