Raspberry or Fresh Fruit.—One quart of raspberries, one quart of cream, three quarters of a pound or a pound of sugar, a few ripe currants and gooseberries, or currants and ripe cherries may be added, instead of all raspberries, which is much approved by some, and the juice of two lemons; mash the fruit, and pass it through a sieve to take out the skins and seeds; mix it with the other articles; add a little prepared cochineal to heighten the color; put it in the pot and freeze.
Raspberry from Jam.—One pound of jam, one quart of cream, about six ounces of sugar or syrup, to palate, and the juice of two lemons. Mix as before.
Strawberry.—Same as raspberry.
Vanilla Ice.—One quart of cream, half an ounce of vanilla, twelve ounces of sugar; cut the vanilla into small pieces, and pound it with the sugar until it is quite fine, add it to the cream and eggs, make it into a custard, strain, and when cold, freeze, or it may be flavored with the essence of vanilla. (See Essences.)
Water Ices.—These are the pulp or juice of fruits, mixed with syrup, lemon juice, and a little water, so as to bring them to a good flavor and consistence when frozen.
LOZENGES.
These are composed of loaf sugar in fine powder, and other substances, either liquid or in powder, which are mixed together and made into a paste with dissolved gum, rolled out into thin sheets, and formed with tin cutters into little cakes, either oval, square, or round, and dried.
One ounce of gum tragacanth, and one pint of water. Let it soak in a warm place twenty-four hours; put it in a coarse towel or cloth, and let two persons continue twisting it until the whole of the gum is squeezed through the interstices of the cloth. One ounce of this dissolved gum is sufficient for four or five pounds of sugar; one ounce of dissolved gum arabic to twelve ounces of sugar.
Either of these gums may be used separately, or in the proportion of one ounce of gum dragon to three ounces of gum arabic mixed together. These are generally used for medicated lozenges; but gum arabic alone is considered to make the best peppermint.