Directions for Cookery, in its Various Branches

and proceed as in the foregoing receipt. In two hours, remove it to a mould, or take it out and return it again to the freezer with fresh salt and ice, that it may be frozen a second time. In two hours more, it should be ready to turn out. RASPBERRY ICE CREAM. Is made according to the preceding receipt. PINE-APPLE ICE CREAM. To each quart of cream allow a large ripe pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small. Lay it in a deep dish and strew the sugar among it. Cover the dish, and let the pine-apple lie in the sugar for two or three hours. Then strain it through a sieve, mashing and pressing out all the juice. Stir the juice gradually into the cream, beating it hard. Put it into the freezer, and let it be twice frozen before it is served up. VANILLA ICE CREAM. Split up half a vanilla bean, and boil it slowly in half a pint of milk till all the flavour is drawn out, which you may know by tasting it. Then mix into the milk half a pound of powdered loaf-sugar, and stir it very hard into a quart of rich cream. Put it into the freezer, and proceed as directed in the receipt for Lemon Ice Cream; freezing it twice. ALMOND ICE CREAM. Take six ounces of bitter almonds, (sweet ones will not do,) blanch them, and pound them in a mortar, adding by degrees a little rose water. Then boil them gently in a pint of cream till you find that it is highly flavoured with them. Then pour the cream into a bowl, stir in a pound of powdered loaf-sugar, cover it, and set it away to cool gradually; when it is cold, strain it and then stir it gradually and hard into three pints of cream. Put it into the freezer, and proceed as directed in the first ice cream receipt. Freeze it twice. It will be found very fine. Send round always with ice cream,