Margaret Brown's French Cookery Book

of lemon and add to this 1 tablespoonful of the extract of lemon; work this well and freeze; just before serving up and for each quart of the ice 1/2 pint of cognac and 1/2 pint Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup d'milieu. No. 93. TRANSPARENT ICING. Place 1 pound pulverized white sugar in a basin with 1/2 pint water. Boil to the consistency of mucilage, then rub the sugar with a wooden spatula against the sides of the pans until it assumes a milky appearance. Stir in 2 tablespoonfuls extract vanilla; mix well together. Pour this while hot over the top of cake so as to completely cover it. No. 94. COFFEE ICE CREAM. One quart best cream, 1/2 pint of strong Mocha coffee, 14 ounces white pulverized sugar, 8 yolks eggs. Mix these ingredients in a porcelain-lined basin; place on fire to thicken; rub through a hair sieve into a basin; put into freezer and freeze. No. 95. ITALIEN ORANGE ICE CREAM. One and one-half pints best cream, 12 ounces white pulverized sugar, the juice of 6 oranges, and 2 teaspoonfuls orange extract, the yolks of 8 eggs, and a pinch of salt. Mix these ingredients in a porcelain-lined basin, and stir over fire until the composition begins to thicken; rub and pass the cream through a hair sieve; put into freezer and finish. No. 96. RASPBERRY WATER ICE. Press sufficient raspberries through a hair sieve to give 3 pints of juice. Add 1 pound pulverized white sugar and the juice of 1 lemon. Place in freezer and freeze. No. 97. CHOCOLATE ICE CREAM. Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces chocolate; dissolve in a small quantity of milk to a smooth paste; now mix it with the cream, sugar, eggs and extract. Place all on the fire and stir until it begins to thicken; strain through a hair