No. 1387. Apricot Cream Ice.
Procure a dozen and a half of fine ripe apricots, which cut in halves, take out the stones, which break, extracting the kernels, which blanch in very hot water and skin, then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water, let them boil until almost forming a marmalade, when put them by in a basin, have the yolks of twelve eggs in a stewpan, with which mix by degrees a pint and a half of milk, set over the fire, keeping it stirred until thick enough to adhere to the back of the spoon, when pass it through a tammie into a basin, add the syrup and apricots, and when cold three glasses of noyeau, freeze as in (No. 1381), and when half frozen add a pint of good whipped cream.
No. 1388. Strawberry Cream Ice.
Procure about two pounds of fine ripe strawberries, which pick and rub through a hair sieve with a wooden spoon, obtaining all the juice and pulp of the strawberries, with which mix half a pound of powdered sugar and put it by in a basin, in a stewpan have the yolks of twelve eggs, with which mix by degrees a pint and a half of milk, stir over the fire until it becomes thickish, adhering to the back of the spoon, when pass it through a tammie, and when cold add the juice from the strawberries and three glasses of maresquino, freeze it as directed (No. 1381), adding a pint of whipped cream when half frozen and sufficiently prepared; cochineal to give it a strawberry colour if approved of.
No. 1389. Apple Marmalade.
Peel and cut thirty apples in slices, taking out the cores, and if for preserving to every pound of fruit put three quarters of a pound of broken sugar, (but if for immediate use half a pound would be quite sufficient,) place the whole into a large preserving-pan, with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine, set the pan over a sharp fire, stirring it occasionally until boiling, when keep stirring until becoming rather thick, it is then done; if for immediate use a smaller quantity would be sufficient, which put by in a basin until cold, but if to keep any time put it in jars, which cover over with paper, and tie down until wanted.
No. 1390. Apricot Marmalade.
Stone about eight pounds of ripe fleshy apricots, break the stones, and blanch and skin the kernels, which with the apricots put into a preserving-pan, add six pounds of sugar and place it over a sharp fire, stirring occasionally until boiling, when keep stirring until becoming rather thick, take it off, put it in jars, and when cold tie paper over, and put by until ready for use.
No. 1391. Quince Marmalade.
Procure a sieve of fine ripe quinces, which peel and cut in four, taking out the cores, place them in a large preserving-pan and cover with cold water; set upon the fire, and when boiling and tender to the touch, place them in a large sieve to drain one hour, pass them through a tammie, then have ready a corresponding weight of sugar boiled to the sixth degree (No. 1379) in the preserving-pan, to which add the purée of quinces, keep stirring over the fire till forming thin sheets, drop a little upon the cover of a stewpan, if it sets quickly take it from the fire, put it in small jars, and let remain a day until quite cold, when tie them down, and put by until wanted.