Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

this juice put a pound of sugar, boil it till it is a rich syrup, and keep it corked up in bottles to season ice cream. Almond Cream. Take a pound of blanched almonds, and roll them fine with a bottle; mix them with a few drops of rose-water, and stir them into a quart of cream; sweeten it with loaf-sugar, put it in a pot over the fire, and stir it till it thickens. Tincture of Vanilla. Vanilla beans, well bruised, half an ounce; French brandy, one gill; let it stand one week, and it will be fit for use. Keep it corked tight. This article will keep any length of time, and is very convenient for seasoning ices. Superior Receipt for Ice Cream. One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way. The seasoning should be well mixed with the sugar, before it is added to the cream; by this means, it will be all flavored alike. This has been much admired. Coloring for ice cream, may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water; let it stand for two hours to settle, or filter through paper. Use as much of this infusion as will give the desired shade. This produces a brilliant pink color. Freezing Ice Cream. Take a bucket of ice and pound it fine; mix with it two quarts of salt; put your cream in a freezer; cover it close, and immerse it in the bucket; draw the ice round it, so as to touch every part; after it has been in a few minutes, put in a spoon, and stir it from the edge to the centre. When the cream is put in a mould, close it and move it in the ice, as you cannot use a spoon without waste.