If you are averse to using wine in the jelly, substitute a pound of the best raisins, stemmed (but not seeded or stoned) and boiled whole with the other ingredients.
BISCUIT ICE CREAM.—
This is the biscuit glacé so popular in France. Take some pieces of broken loaf-sugar, and rub off on them the yellow rind of four lemons, or oranges. Then pulverize the sugar, and mix it with half a pound of loaf-sugar already powdered, and moistened with the juice of the lemons. Beat six eggs very light, and stir them gradually into a quart of cream, in turn with the sugar and lemon. Have ready some stale Naples biscuit or square sponge cakes grated very fine, and stir them gradually into the mixture, in sufficient quantity to make a thick batter, which must be beaten till perfectly smooth and free from lumps. Put it into a porcelain stew-pan, and give it one boil up, stirring it nearly all the time. Then put it into a freezer, and freeze it in the usual manner. Afterwards transfer it to a pyramid mould, and freeze it a second time for half an hour or more. When quite frozen, take it out of the mould upon a glass or china dish.
Instead of lemon or orange, you may flavour it with a vanilla bean boiled slowly in half a pint of cream, and then strained out, before you mix it with the other cream.
MACCAROON ICE CREAM.—
From a quart of cream take half a pint, and boil in it slowly two ounces of bitter almonds, or peach kernels, previously blanched and broken up. Then, when it is highly flavoured with the almonds, strain the half pint and mix it with the remaining pint and a half of cream, to which add, by degrees, six eggs previously beaten till very light, and half a pound of powdered loaf-sugar. Crumble a sufficient quantity of the best almond maccaroons to make a thick batter when stirred gradually into the mixture of cream, sugar, and eggs, which must be beaten till perfectly smooth. Give it a boil, stirring it well while boiling. Then put it into a freezer, and freeze it as usual. Afterward transfer it to a pyramid mould and freeze it again. It will be found very fine if properly made.
ORANGE WATER ICE.—
To four pounds of the best double refined loaf-sugar, allow a quart of water, and four dozen large ripe deep-coloured oranges. Having rolled the oranges on the table under your hand to increase the quantity of juice, wash and wipe them dry. Take pieces of the sugar and rub them on half the oranges till you have taken off on the sugar their yellow rind or zest. Then put that sugar with the remainder into a porcelain kettle, and pour on it a quart of water into which has been beaten the white of one egg. When the sugar is quite melted, set the kettle on the fire, and boil and skim it till the scum ceases to rise, and the orange-zest is entirely dissolved. Then stir in gradually the juice of the oranges, and when all is in, take it directly off the fire, lest the flavour of the juice should be weakened by boiling. Let it cool, stirring it well. Lastly, put it into a freezer surrounded by pounded ice and salt, and stir it hard for the first ten minutes. Take off the lid and repeat the stirring every five minutes till the freezing is accomplished. Turn it out into a glass bowl; having first washed off the ice and salt from the outside of the freezer, lest some of it should chance to get into the inside. Serve it on saucers.
After it has congealed in the freezer, you may transfer it to a pyramid or pine-apple mould, and freeze it a second time, which will require half an hour or more. Of course, while in the mould, it must remain undisturbed. Before you turn it out, hold round the outside of the mould a cloth dipped in cold water.