gratings of the cedra, with what quantity of juice of lemons you think requisite for the quantity of ices you are willing to make, and a little water; pass the whole through a sieve and put it in the sabotiere to congeal as directed before.
- Note.—You may likewise make cedra ices with preserved cedra, which, in that case, you are to pound in a mortar, and boil it in a very light sugar, then proceed afterwards just as directed for the other cedra.
To make Muscadine Ices
Take one ounce of elder flower, which put in a sabotiere, pour upon it about half a pint of boiling water, cover your sabotiere with its lid, thus let it draw about half an hour, make then a composition precisely as it were to make a plain lemon ice; to that composition add your infusion of elder flower, pass the whole through a sieve, and put it in the sabotiere to congeal as has been explained.
- Note.—You may make this sort of ice with white currants when it is the season, proceeding as it were to make a plain currant ice, and adding to it afterwards your infusion of elder flower, &c.
To make Anana or Pine Apple Ice.
Take any quantity of ananas, take the superficy off their skin, cut them small, and pound them in a mortar; when they are well pounded squeeze them in a cloth to get all the juice, pound them several times, because, in pounding them, you draw nothing more than their juice,
