Cut the thin yellow rind from the lemon and put it in a bowl. Pour the water on the rind. Cover the bowl and set it on the back part of the range for half an hour. Mix the lemon juice and powdered sugar together. When the rind has steeped for half an hour, strain the water on the lemon juice and sugar.
Mix the corn starch with three tablespoonfuls of milk. Put the remainder of the milk on to boil in the double-boiler. Stir the corn starch mixture into the boiling milk, and, after adding the sugar, cook for ten minutes. Cool this mixture, and then freeze for ten minutes. Take the cover from the freezer and stir the lemon mixture into the cream. Put on the cover and finish freezing.
Peach Ice.
1 quart of sliced ripe peaches.
1-1/2 gills of sugar.
1-1/2 pints of water.
Boil the sugar and water until the syrup is reduced to one pint. Mash the peaches fine, and rub through a strainer. Add the syrup to the strained fruit, and freeze.
Apricot Ice.
1/2 can of apricots.
1/2 pint of water.