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Classic
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page 146
made, and add as much cream as it will give a strong flavour to, and freeze it.
Pine apples may be used in the same way.
ALMOND CREAM.
POUR hot water on the almonds, and let them stand till the skins will slip off,
then pound them fine, and mix them with cream: a pound of almonds in the shells,
will be sufficient for a quart of cream--sweeten and freeze it. The kernels of
the common black walnut, prepared in the same way, make an excellent cream.
LEMON CREAM.
PARE the yellow rind very thin from four lemons--put them in a quart of fresh
cream, and boil it; squeeze and strain the juice of one lemon, saturate it
completely with powdered sugar; and when the cream is quite cold, stir it
in--take care that it does not curdle--if not sufficiently sweet, add more
sugar.
LEMONADE ICED.
MAKE a quart of rich lemonade, whip the whites of six fresh eggs to a strong
froth--mix them well with the lemonade, and freeze it. The juice of morello
cherries, or of currants mixed with water and sugar, and prepared in the same
way, make very delicate ices.
TO MAKE CUSTARD.
MAKE a quart of milk quite hot, that it may not whey when baked; let it stand to
get cold, and then mix six eggs with it; sweeten it with loaf sugar, and
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