juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream.
PEACH ICE CREAM
1 pint of milk,
1 pint of cream,
1½ pints of peach pulp,
2½ cupfuls of sugar.
Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander.
Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing.
WATER-ICES
Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture.
Syrup from preserve-jars, diluted to the right degree, makes good water-ice.
Water-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes.
LEMON ICE
Juice of four large lemons,
Juice of one orange,
2½ cupfuls of sugar.
Boil the sugar and water for ten minutes, then add the fruit juice, strain it, and when it is cold freeze it.
