To a quart of lemonade, add the whites of six eggs, cut to a froth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine.
Lemon and Orange Cream.
Grate the outer part of the rind of eight oranges, or lemons, into a pint of cold water, and let it stand from night till morning. Add the juice of two dozen of the fruit, and another pint of cold water. Beat the yolks of six eggs, and add the whites of sixteen eggs, cut to a stiff froth. Strain the juice into the egg. Set it over the fire, and stir in fine white sugar, till quite sweet. When it begins to thicken, take it off, and stir till it is cold. Serve it in glasses, or freeze it.
Vanilla Cream.
Boil a vanilla bean in a quart of rich milk, till flavored to your taste. Beat the yolks of eight eggs, and stir in, then sweeten well, and lastly, add the whites of the eggs, cut to a stiff froth. Boil till it begins to thicken, then stir till cold, and serve in glasses, or freeze it.
A Charlotte Russe.
Half a pint of milk, and half a vanilla bean boiled in it, and then cooled and strained.
Four beaten yolks of eggs, and a quarter of a pound of powdered loaf sugar stirred into the milk. Simmer five minutes, and cool it.
An ounce of Russia isinglass boiled in a pint of water till reduced one half, and strained into the above custard.
Whip a rich cream to a froth, and stir into the custard.