To an ounce of cochineal pounded fine, allow a quart of clear river water: let it boil, then put in the cochineal with a table spoonful of pounded rock allum, and the same quantity of cream of tartar; if it seems to be a purple colour, add a little more cream of tartar, let it all boil for two minutes, then strain it into a bottle for use.
Ice Creams, or Rasberry Ice.
To six ounces of rasberry jam, allow three quarters of a pint of cream, mix it well; then pass it through a sieve, and colour it.
Strawberry Jam,
Is mixed the same way, allowing the juice of two lemons.
Apricot Ice.
To four ounces of apricot jam, allow three quarters of a pint of cream, and a few bitter almonds pounded, the juice of two lemons, and a tea spoonful of cochineal; pass it all through a sieve for use.
Pine Apple Ice.
To four ounces of pine apple jam, put a table spoonful of pine apple syrup, and three quarters of a pint of cream, and pass it through a sieve, with the juice of two lemons.