Pine Apple Ice Cream.
To 1½ gill of pine apple syrup, add the juice of 1½ lemon, and a pint of cream, sweeten, then stand it in the ice, and let it freeze as thick as butter. If you would have it the shape of a pine, take the shape and fill it; then lay half a sheet of brown paper over the mould before you put it into the ice, and let it remain some time; be careful that no water gets into it.
Coffee Ice.
A refreshing preparation, and suitable to entertainments. Make some strong coffee, sweeten with sugar candy, add what cream you like, pour it into a bowl, place that in an ice pail till the coffee is frozen: serve in glasses.
Paris Curd.
Put a pint of thin cream on the fire, with the whites of 6 eggs and the juice of a lemon; stir till it becomes a curd; hang it all night in a cloth, to drain; add 2 oz. sweet almonds, beaten to a paste, sugar to taste, and a little brandy. Mix well, and put it in shapes.
Blancmange.
Blanch 1 oz. sweet and ½ an oz. of bitter almonds and pound them with a little brandy, put them with ½ an ounce of isinglass into a bowl with ½ a pint of milk and ½ a pint of cream, and 2 oz. of pounded sugar, and let it stand 3 hours; then stir it over the fire till it begins to boil, when take it off and strain it, but keep stirring it till nearly cold, and then pour it into a mould. If you choose, have 12 bitter, no sweet almonds, a wine-glassful of brandy and a table-spoonful ratafia.—When about to turn it out, wrap a towel dipped in hot water round the mould, and draw a silver knife round the edge of the blancmange.
Rice Blancmange.
Boil 4 oz. of whole rice in water till it begins to swell, pour off the water, and put the rice into nearly a quart of new milk, with sugar, a little cinnamon and lemon peel. Boil slowly till the rice is mashed, and smooth. Do not let it burn. Put it into a mould to turn out. This may be in the centre of a dish with custard round it.