Squeeze a dozen lemons, and strain the juice upon as much fine sugar as it will absorb; pour three quarts of cream into it very slowly, stirring very fast all the time.
Another.
A quart of new milk, a quart of cream, a pint of sugar, three eggs, a large spoonful of arrow-root or ground rice, a piece of cinnamon. Boil the milk with the cinnamon in it; when it boils up, stir in the arrow-root or ground rice, wet with a little milk; set it off the fire, stir in the cream, the sugar and eggs. The eggs should be beaten a good deal, and then beaten several minutes in the cream before being put into the boiled milk; add vanilla or lemon as you prefer.
Another (simple, but very good).
Heat a quart of milk quite hot, but do not let it boil; add the yolks of four eggs, beaten, with a large coffee-cup of fine sugar, and flavor with lemon or vanilla.
FRUIT ICES.
Apricot.
Pare, stone, and scald twelve ripe apricots; then bruise them in a marble mortar. Then stir half a pound of fine sugar into a pint of cream; add the apricots and strain through a hair sieve. Freeze and put it into moulds.
Peaches would be a good substitute for the apricots, using, if they are large, nine, instead of twelve.