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Classic
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page 200
or cream, sugar, and lemon-juice. Just before it be served, sprinkle over it
some nonpareil comfits; or stick a few blanched slit almonds into it.
Sponge biscuits may be used instead of the roll.
To prepare Fruit for Children, a far more wholesome way than in Pies and
Puddings.
Put apples sliced, or plums, currants, gooseberries, into a stone jar, and
sprinkle as much Lisbon sugar as necessary among them; set the jar on a hot
hearth, or in a sauce-pan of water, and let it remain till the fruit is
perfectly done.
Slices of bread, or rice, may be either stewed with the fruit, or added when
eaten; the rice being plain boiled.
To prepare Ice for Iceing.
Get a few pounds of ice, break it almost to powder, throw a large handful and a
half of salt among it. You must prepare it in a part of the house where as
little of the warm air comes as you can possibly contrive. The ice and salt
being in a bucket, put your cream into an ice-pot, and cover it; immerse it in
the ice, and draw that round the pot, so as to touch every possible part. In a
few minutes put a spatula or spoon in, and stir it well, removing the parts that
ice round the edges to the centre. If the ice-cream or water be in a form, shut
the bottom close, and move the whole in the ice, as you cannot use a spoon to
that without danger of waste. There should be holes in the bucket, to let off
the ice as it thaws.
Note. When any fluid tends towards cold, the moving it quickly accelerates the
cold; and likewise, when any fluid is tending to heat, stirring it will
facilitate its boiling.
Ice Waters.
Rub some fine sugar on lemon or orange, to give the colour and flavour, then
squeeze the juice of either on its respective peel; add water and sugar to make
a fine sherbet, and strain it before it be put into the ice-pot. If orange, the
greater proportion should be of the China
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