congeal, as directed for the lemons, and proceed as with them.
To make Raspberry Ices.
Take raspberries, which squeeze through a sieve, and proceed as before directed for the currant ices. Strawberries may be iced in the same manner.
To make Pear Ices.
Take pears, cut them in halves in a pan of water, which set on the fire and boil as it were for stewing or compotes: when you see they are well done, take out the cores and the skin off, cut them very small in a pan, add some of the first degree of clarified sugar to them and a little water, give the whole together another boiling, till it is well reduced into a pulp; then take them off from the fire and put them in a sieve, through which squeeze them well; when that is done, if your pulp is too thick add the juice of four lemons, some water, and a little more sugar, if they should not be sweet enough; then pass them a second time through the sieve, and put them in the sabotiere to make them congeal.
To make Cedra Ices.
Take a piece of loaf sugar, and have a fresh and sound cedra, which rasp or grate over a paper on that piece of sugar, scraping with a knife what sticks upon the sugar, scraping with a knife what sticks upon the sugar of the skin of the cedra; when you have thus taken off all the superficy or outer rind of your cedra, by rasping or grating it on the sugar, take a little clarified sugar, take a little clarified sugar boiled very fine, which add to the raspings or
gratings
