New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

peel grated by the sugar. _Currant, or Raspberry water Ice._ The juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with water, will be ready for icing. _Ice Creams._ Mix the juice of the fruits with as much sugar as will be wanted, before you add cream, which should be of a middling richness. Under the article of FRUITS is given a mode of preparing juice for ice. _Brown Bread Ice._ Grate as fine as possible stale brown bread, soak a small proportion in cream two or three hours, sweeten and ice it. _To make the Ice._ Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive. The ice and salt being in a bucket, put your cream into an ice pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the icecream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste. _Note._ When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling. _Icing for Tarts._ Beat the yelk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them in the oven. Or beat white of egg: wash the paste, and sift white sugar. _Icing for Cakes._ For a large one, beat and sift eight ounces of fine sugar, put into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained, whisk