Directions for Cookery, in its Various Branches

stirred it hard a few moments, take it off the fire, and set it to cool. When quite cold, put it into a mould and freeze it, as you would ice-cream, for which it frequently passes. You may flavour it with a tea-spoonful of strong oil of lemon, stirred in just before you take it from the fire, or with a quarter of a pound of shelled bitter almonds, blanched, pounded in a mortar with a little water, and then boiled in half a pint of milk, till the flavour Is extracted. CHERRY CORDIAL. Take a bushel of fine ripe cherries, either red or black, or mixed; stone them, put them into a clean wooden vessel, and mash them with a mallet or beetle. Then boil them about five minutes, and strain the juice. To each quart of juice allow a quart of water, a pound of sugar, and a quart of brandy. Boil in the water (before you mix it with the juice) two ounces of cloves, and four ounces of cinnamon; then strain out the spice. Put the mixture into a stone jug, or a demijohn, and cork it tightly. Bottle it in two or three months. COMMON ICE CREAM. Split into pieces a vanilla bean, and boil it in a very little milk till the flavour is well extracted; then strain it. Mix two table-spoonfuls of arrow-root powder, or the same quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste; rubbing it till quite smooth. Boil together a pint of cream and a pint of rich milk; and while boiling stir in the preparation of arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in half a pound of powdered loaf-sugar, and let it come to a boil again. Then strain it, and put it into a freezer placed in a tub that has a hole in the 'bottom to let-out the water; and surround the freezer on all sides with ice broken finely, and mixed with coarse salt.