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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.