Tea Ice-Cream.—To one pound of granulated sugar put a pint of strong green tea, a pint and a half of cream, and two quarts of rich milk, and a very little cinnamon water. Let the whole simmer one minute, not stirring, but keeping the mixture in motion by gently swinging the saucepan. Freeze as usual. This recipe may be used for coffee and chocolate; it will make a large quantity, and for a medium-sized family one quarter will suffice.
Chinese Ice.—Beat the yolks of fifteen eggs with three quarters of a pound of powdered sugar; pound four ounces of pistachio-nuts (blanched) with the white of an egg; put to it three gills of water; stir it over the fire in a double boiler till it is as thick as cream; take great care that it does not boil. Color it green, or part green and part yellow; flavor as you please; cut up a couple of candied Chinese oranges small and a little preserved ginger, and freeze.
Water-Ices.—These are exceedingly simple, and no more elegant form of refreshment can be offered than a plate of well-frozen or a tumbler of half-frozen water-ice. It is acceptable when ice-cream would be too heavy, and can be offered at the simplest country afternoon tea, or during a call, without the seeming ostentation of ice-cream.
Ginger Water-Ice (to serve as a beverage if preferred).—Take six ounces of preserved ginger, free from fibre; pound it; make two quarts of lemonade by paring eight or ten lemons so thinly that the knife-blade shows through the yellow; put the peel of three in a pitcher with a pound and a quarter of sugar; pour two quarts of boiling water on them, and cover; squeeze and strain the juice from the lemons, add to the water, and when cold stir in the pounded ginger, with the méringue paste made with the whites of four eggs. Freeze it. If for drinking, only half freeze, work only enough to make it like half-melting snow, and use only sugar enough to make a refreshing drink. Italians call this granito, and it is a form of ice not often met with in this country.
Pineapple Water-Ice.—This can be readily made of canned pineapple when the fresh fruit is out of season. Peel a pineapple; grate it into a mortar; then pound it well with six ounces of sugar; let it stand covered for an hour; add the juice of five oranges, and a pint and a half of syrup boiled to the little thread, or à lissé. (This syrup is much used in making water-ices, punches, etc. It is sugar and water boiled till it forms a little thread between thumb and finger.) Mix well and freeze. If canned fruit is used, you need less sugar, and substitute lemon for half the orange juice.
Almond Water-Ice.—Take one pound of almond paste, a pint and a half of water, and three quarters of a pound of sugar; grate the paste; then stir till quite dissolved. Flavor with vanilla or raspberry; stir in the whites of two eggs and some candied fruits cut up small. Freeze as usual.
Cinnamon Water-Ice.—This is a German ice, and very much liked by those who are fond of the flavor. Pound an ounce of the finest quality of cinnamon in the stick, put it into a pint and a half of boiling water, and cover it well; when it is cold add a quart of syrup (the little thread) and the well-beaten whites of two eggs, and freeze it.
Pistachio Water-Ice.—Blanch and pound a pound of pistachio-nuts, using the white of an egg to moisten; mix with a quart of syrup à lissé. Heighten the color, if too pale, with spinach coloring, and flavor to taste. (Pistachio-nuts have no flavor of their own, astonishing as the fact may seem to those who have heard frequently of pistachio flavor.) Freeze as usual.
Apricot Water-Ice.—There is no more delicious water-ice than this if fine-flavored apricots are used. The canned ones are excellent for the purpose. Pulp two pounds of apricots through a sieve or jelly press; grate or pound very fine five or six bitter almonds; mix with the pulp the juice of the apricots (from the can), and a pint and a half of syrup, and the beaten whites of three eggs made into a paste with three tablespoonfuls of powdered sugar; stir all well, and freeze. This ice ought to be the color of apricots; if too pale, add a very little saffron coloring.
Currant Water-Ice.—A pint of currant juice, a pint of syrup, and the whites of three eggs made into méringue paste. Freeze as usual. Any of these water-ices can be half frozen as graniti, and served in glasses as granito, the only exceptions being the almond and pistachio water-ices.