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1
1036
Enquire within upon everything
·
Robert Kemp Philp
732
2144.
To
Make
Dessert
Ices,
both
Cream
and
Water.
2145.
Strawberry
Ice
Cream.
Take
one
pint
of
strawberries,
one
pint
of
cream,
nearly
half
a
pound
of
powdered
white
sugar,
the
juice
of
a
lemon;
mash
the
fruit
through
a
sieve,
and
take
out
the
seeds:
mix
with
the
other
articles,
and
freeze.
A
little
new
milk
added
makes
the
whole
freeze
more
quickly.
2146.
Raspberry
Ice
Cream.
The
same
as
strawberry.
These
ices
are
often
coloured
by
cochineal,
but
the
addition
is
not
advantageous
to
the
flavour.
Strawberry
or
raspberry
jam
may
be
used
instead
of
the
fresh
fruit,
or
equal
quantities
of
jam
and
fruit
employed.
Of
course
the
quantity
of
sugar
must
be
proportionately
diminished.
2147.
Strawberry
Water
Ice.
One
large
pottle
of
scarlet
strawberries,
the
juice
of
a
lemon,
a
pound
of
sugar,
or
one
pint
of
strong
syrup,
half
a
pint
of
water.
Mix,--first
rubbing
the
fruit
through
a
sieve,--and
freeze.
2148.
Raspberry
Water
Ice.
Raspberry
Water
Ice
is
made
in
precisely
the
same
manner
as
Strawberry-water
ice.
2149.
Lemon-Water
Ice.
Lemon
juice
and
water,
each
half
a
pint;
strong
syrup,
one
pint:
the
rind
of
the
lemons
should
be
rasped
off,
before
squeezing,
with
lump
sugar,
which
is
to
be
added
to
the
juice;
mix
the
whole;
strain
after
standing
an
hour,
and
freeze.
Beat
up
with
a
little
sugar
the
whites
of
two
or
three
eggs,
and
as
the
ice
is
beginning
to
set,
work
this
in
with
the
spatula,
which
will
be
found
to
much
improve
the
consistence
and
taste.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
