Clouted Cream.
Put 2 blades of mace and a wine-glassful of rose water, into a ¼ pint of new milk, scald and strain it; let it cool, stir in the yolks of 2 eggs, and a quart of cream. Stir it over the fire till scalding hot, and it is done. Excellent with fruit stewed, or with fruit pies.
Creams and jellies are iced, by putting the shape (the mixture being perfectly cold), in a bucket of ice broken in small bits. Let it stand till you are ready to send it to table, then take it out, wrap a towel, dipped into hot water, round the mould, and turn it out.
Strawberry Ice Cream.
Mash the fruit, strain off the juice, and sweeten it. Mix it, in the proportion of 1 lb. of fruit to a pint of sweet cream, whip it, pour it into glasses, and freeze as directed; or, add melted isinglass, and freeze it in a shape.—Raspberry Ice Cream, the same.
Pine Apple Ice Cream.
To 1½ gill of pine apple syrup, add the juice of 1½ lemon, and a pint of cream, sweeten, then stand it in the ice, and let it freeze as thick as butter. If you would have it the shape of a pine, take the shape and fill it; then lay half a sheet of brown paper over the mould before you put it into the ice, and let it remain some time; be careful that no water gets into it.
Coffee Ice.
A refreshing preparation, and suitable to entertainments. Make some strong coffee, sweeten with sugar candy, add what cream you like, pour it into a bowl, place that in an ice pail till the coffee is frozen: serve in glasses.
Paris Curd.
Put a pint of thin cream on the fire, with the whites of 6 eggs and the juice of a lemon; stir till it becomes a curd; hang it all night in a cloth, to drain; add 2 oz. sweet
