65. USQUEBAUGH OR IRISH WHISKEY
Best brandy 1 gallon, stoned raisins 1 lb., cinnamon, cloves, nutmeg, and cardamom, each 1 oz., crushed in a mortar, saffron 1/2 oz., or the rind of 1 Seville orange, and a little sugar candy; shake these well, and it is ready for use in 14 days.
66. ICE CREAM
Add a little rich sweet cream, and 1/2 lb. of loaf sugar to each quart of cream or milk; if you cannot get cream the best imitation is to boil a soft custard; 6 eggs to each quart of milk, (eggs well beaten); or another way, boil a quart of milk, and stir into it, while boiling, a tablespoonful of arrow-root, wet with cold milk, then cool stir in the yolk of one egg, to give a rich colour; five minutes boiling is enough for either plan; put the sugar in after they cool, keep the same proportions for any amount desired. The juice of strawberries, or raspberries, give a beautiful colour and flavour to ice creams; or about 1/2 oz. of the essence or extracts to a gallon, or to suit the taste. Have your ice well broken, add 1 quart of salt to a bucket of ice, then place in this the vessel containing your cream, and about one half hour's constant stirring and occasional scraping down and beating together will freeze it.
67. CHICAGO ICE CREAM
Irish moss soaked in warm water about an hour, and rinsed well to clear it of a certain foreign taste, then steep it in milk, keeping it just at the point of boiling or simmering for an hour, or until a rich yellow colour is given to the milk, without cream or eggs; 1 or 1-1/2 oz. of moss is enough for a gallon of cream, and this will do to steep twice. Sweeten and flavour as other cream.
68. CREAM SODA
Loaf sugar 10 lb., water 3 gills, mix, and warm gradually, so as not to burn, good rich cream 2 quarts, extract vanilla 1-1/2 oz., extract nutmeg 1/4 oz., and tartaric acid 4 oz.; just bring to a boiling heat; for if you cook it any length of time it will crystallize. Use 4 or 5 spoonsful of this syrup instead of 3, as in other syrups; put 1/3 teaspoonful of soda to a glass, if used without fountain. For charged fountains no acid is used.
69. LEMON SYRUP
Take of the juice of lemons one pint, white sugar one and a half pound, and a little of the peel. Mix and boil a few minutes, strain, and when a little cool, bottle, and cork, for use.