Average cost, 3d. to 4d. each.
Seasonable, with fresh fruit, in June, July, and August.
LEMON-WATER ICE.
1557. INGREDIENTS.—To every pint of syrup, made by recipe No. 1513, allow 1/3 pint of lemon-juice; the rind of 4 lemons.
Mode.—Rub the sugar on the rinds of the lemons, and with it make the syrup by recipe No. 1513, omitting the white of egg. Strain the lemon-juice, add it to the other ingredients, stir well, and put the mixture into a freezing-pot. Freeze as directed for Ice Pudding, No. 1290, and, when the mixture is thoroughly and equally frozen, put it into ice-glasses.
Time.—1/2 hour to freeze the mixture. Average cost, 3d. to 4d. each.
Seasonable at any time.
ICED CURRANTS, for Dessert.
1558. INGREDIENTS.—1/4 pint of water, the whites of 2 eggs, currants, pounded sugar.
Mode.—Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with the water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very fine pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same manner; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very well for a summer dessert.