May be made in the above manner, only that you must allow an additional pound of sugar, and use the zest or yellow rind of all the lemons.
STRAWBERRY-WATER ICE.—
To each pound of loaf-sugar allow half a pint of water, and three quarts of ripe strawberries. Having broken up the sugar, put it into a preserving-kettle, and pour on it the water in the above proportion. To make the syrup very clear, you may allow to each pint of water half the white of an egg beaten into the water. When the sugar has melted, and been well stirred in the water, put the kettle over the fire, and boil and skim it till the scum ceases to rise. Have ready the strawberry juice, having put the strawberries into a linen bag, and squeezed the liquid into a deep pan. As soon as you take the kettle of syrup from the fire, stir into it the strawberry juice. Then put it into a freezer, surrounded with ice broken small, and mixed with salt; twirl it round by the handles for ten minutes, and then let it freeze, frequently stirring it hard. When done, turn it out into a glass bowl, and serve it on saucers. Or you may give it a second freezing in a pyramid mould.
RASPBERRY-WATER ICE.—
Is made exactly as above. You may heighten the colour of these ices by adding to the juice a little cochineal, which it is very convenient to keep in the house ready prepared. To do this, mix together an ounce of cochineal (pounded to a fine powder), a quarter of an ounce of powdered alum, and a quarter of an ounce of cream of tartar, adding a salt-spoonful of pearl-ash, and three ounces of powdered loaf-sugar. Boil them all together for ten minutes or more. Then pat the mixture into a clean new bottle, cork it tightly, and stir a little of it into any liquid you wish to colour of a fine red. With this you may give a red colour to calves' feet jelly, or blancmange, or to icing for cakes.
GRAPE-WATER ICE—
Is made as above, first mashing the grapes with a wooden beetle, before you put them into the bag for squeezing the juice. Currants for water ice must also be mashed before squeezing in the bag.
PINE-APPLE WATER ICE.—
Having pared and sliced a sufficient number of very ripe pine-apples, cut the slices into small bits, put them into a deep dish or a tureen, sprinkle among them powdered loaf-sugar, cover them and let them set several hours in a cool place. Then have ready a syrup made of loaf-sugar, dissolved in a little water (allowing to every two pounds of sugar a pint of water beaten with half the white of an egg), and boiled and skimmed till quite clear. Get as much pine-apple juice as you can, by squeezing through a sieve the bits of pine-apple (after they have stood some hours in the tureen), measure it, and to each pint of the boiled syrup allow a pint of juice. Mix them together while the syrup is warm from the fire. Then put it into a freezer, and proceed in the usual manner.