Boil a tea-cup of rice in a pint of water, with a blade of mace, and a tea-spoonful of salt. When it swells out and becomes dry, add sufficient milk to prevent its burning. Let it boil till quite soft, stirring it constantly to keep it from burning—sweeten it with white sugar. Dip your moulds in cold water, then turn in the rice, without drying the moulds. Let the rice remain in the moulds till it becomes quite cold. Turn it into dessert dishes, ornament it with marmalade cut in slices, and box and serve it up with cream or preserved strawberries. It should be made the day before it is to be eaten, in order to have it become firm.
Beat the whites of four eggs to a stiff froth—then stir in two table-spoonsful of powdered white sugar, a table-spoonful of sweet wine, a tea-spoonful of rosewater. Beat the whole together, then add a pint of thick cream. This is a nice accompaniment to a dessert of sweetmeats.
Beat the yelks of eight eggs, and the whites of two, to a froth, then stir in half a pound of powdered white sugar—add half a pint of wine, and the juice of six fresh oranges, and the juice of one lemon. Flavor it with orange-flower water—strain it, and set it on a few coals—stir it till it thickens, then add a piece of butter, of the size of a nutmeg. When the butter has melted, take it from the fire, continue to stir it till cool, then fill your glasses with it. Beat up the whites of the eggs to a froth, and lay the froth on top of the glasses of cream.
Pare four fresh lemons very thin, so as to get none of the white part. Soak the rinds twelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water. Beat to a froth the whites of eight eggs, and the yelks of three—strain the lemon-juice and water, mix it with the eggs—set the whole on a few coals, sweeten it with double refined sugar, stir it till it grows thick, then take it from the fire, stir it till cold—serve it up in glasses.
Sweeten thick rich cream with powdered white sugar—it should be made very sweet, as the process of freezing extracts a great deal of the saccharine matter. Essence of lemon, the juice of strawberries or pine-apples, are nice to flavor the cream with—the juice should be sweetened before being mixed with the cream. Where cream cannot be procured, a custard, made in the following manner, may be substituted: To a quart of milk put the beaten yelks of four eggs, the rind of a lemon, or a vanilla bean—set it on a few coals, make it extremely sweet, with white sugar—stir it constantly till scalding hot—care must be taken that it does not boil. Take it from the fire, take out the bean, or lemon peel—when perfectly cold, put it in an ice cream form—if one cannot be procured, a milk kettle, with a tight cover, may be substituted. Set the form into the centre of a tub that is large enough to leave a space of five inches from the form to the outside of the tub. Fill the space round the form with alternate layers of finely cracked ice and rock salt, having a layer of ice last, and the whole should be just as high as the form. Care should be taken to keep the salt from the cream. The tub should be covered with a woollen cloth while the cream is freezing, and the form should be constantly shaken. If you wish to shape the cream, turn it into moulds as soon as it freezes, set them in the tub, let them remain till just before they are to be eaten, then dip them in warm water, and take them out instantly, and turn them into dessert dishes.