3. Cream and milk, of each 1 pint; white sugar, 1⁄2 lb.
Flavoured ice-creams are made by mixing cream for icing with half its weight of mashed or preserved fruit, previously rubbed through a clean hair sieve; or, when the flavour depends on the juice of fruit or on essential oil, by adding a sufficient quantity of such substances. Raspberry and STRAWBERRY ICES are made according to the former method; LEMON, ORANGE, NOYEAU, and ALMOND ICES, by the latter method. In the same way any other article besides cream may be frozen.
Chocolate for icing is made by rubbing 1 oz. of chocolate to a paste with a tablespoonful of hot milk, and then adding ‘cream for icing,’ 1 pint.
Coffee for icing is made of cream for icing, 1 quart, to which a small teacupful of the strongest possible clarified coffee has been added together with 2 oz. of sugar and the yolks of 3 or 4 eggs. See Icing (below).
I′CING. (For cakes.) Syn. Sugar ice. The covering of concreted sugar with which the confectioners adorn their cakes. Prep. Beat the white of eggs to a full froth, with a little rose or orange-flower water; then add gradually, as much finely powdered sugar as will make it thick enough, beating it well all the time. For use, dust the cakes over with flour, then gently rub it off, lay on the icing with a flat knife, stick on the ornaments while it is wet, and place it in the oven for a few minutes to harden, but not long enough to discolour it. It may be tinged of various shades by the addition of the proper ‘stains.’
ID′RIALIN. A fusible, inflammable substance, found associated with the native cinnabar of the mines of Idria, in Carniola. It is extracted from the ore by means of oil of turpentine. It is only slightly soluble in alcohol and ether. When pure, it is white and crystalline.
ID′RYL. A hydrocarbon generally found associated with idrialin.
IGASU′RIC ACID. Syn. Acidum igasuricum, L. An acid associated with strychnine in the St. Ignatius’ bean and in nux vomica. It may be obtained by digesting the rasped or ground beans first in ether and then in boiling alcohol, evaporating the latter decoction to dryness, diffusing the residuum through water, adding a little carbonate of magnesium, again boiling for some minutes, filtering, washing the powder with cold water, and digesting it in alcohol, and filtering. The igasurate of magnesium thus obtained is dissolved in boiling water, the solution decomposed by acetate of lead, and the precipitate (igasurate of lead), after being washed and diffused through distilled water, is decomposed by sulphuretted hydrogen. The solution thus obtained yields crystals (igasuric acid) on being evaporated. It is soluble in both water and alcohol.
IGNI′′TION. In the laboratory this term is commonly applied to the act of heating to redness or luminousness. See Calcination.
ILLICIN. Boil a clear decoction of holly with animal charcoal; let it settle, collect the deposited charcoal, wash it with cold water, dry it, and treat it with boiling alcohol; let the filtered liquid be evaporated to dryness. Febrifuge.—Dose, 6 to 24 gr.