In making ice cream, it is an improvement to churn the cream until it becomes frothy, before adding the other ingredients.]
Apple Island.
Stew apple enough to make a quart, strain it through a sieve, sweeten it with fine white sugar, and flavor it with lemon or rose. Beat the whites of six eggs to a hard froth, and stir into the apple slowly; but do not do this till just before it is to be served. The apples should be stewed with as little water as possible. Put it into a glass dish. Serve a nice boiled custard, made of the yolks of the eggs, to eat with it.
Apple Snow.
Put twelve large apples, without paring, into cold water enough to stew them. Boil them slowly; when they are very soft strain them through a sieve; beat the whites of twelve eggs to a stiff froth, then add to them half a pound of fine white sugar, and when these are well mixed, add the apple, and beat all together, until white as snow. Then lay it in the centre of a deep dish, heap it high as you can, and pour around it a nice boiled custard made of a quart of milk, and eight of the yolks of the eggs.
Floating Island.
Put the juice of two lemons, the whites of two eggs, three spoonfuls of currant jelly, and a gill and a half of fine sugar together and beat to a stiff froth; then put it into the middle of the dish, dress it with sweetmeats, and just before it is served, pour into the dish cream enough to float it.
Arrow-root Blanc-mange.
To three large spoonfuls of pure Jamaica arrow-root, a quart of milk, a large spoonful of fine sugar, a spoonful of rose-water, and a little salt. Reserve a gill of milk to wet the arrow-root, and boil the rest. When it boils up, stir in the arrow-root, and boil it up again a minute or two; add the sugar, salt, and rose-water, and put it into the mould.
Isinglass Blanc-mange.