Margaret Brown's French Cookery Book

adding 1/2 pint of apricot or peach juice. No. 272. RED CURRANT FRUIT-ICE. Put 2 pints ripe currants, 1 pint red raspberries, 1/2 pint water in a basin. Place on the fire and allow to simmer a few minutes, then strain through a hair sieve. To this add 12 ounces of sugar and 1/2 pint of water. Place all into a freezing-can and freeze. No. 273. TOUTES FRUITS ICE-CREAM. Take 2 quarts richest cream and add to it 1 pound pulverized sugar and 4 whole eggs. Mix all together; place on the fire, stirring constantly, and bring just to the boiling point; remove immediately and continue to stir till nearly cold; flavor this with 1 tablespoonful of extract of vanilla; place in freezer and freeze, after which mix thoroughly into it 1 pound of preserved fruit in equal parts of peaches, apricots, gages, cherries, pineapple, etc. All of these fruits are to be cut up into small pieces and well mixed with the cream, frozen. Should you wish to mould this ice, sprinkle it with a little carmine dissolved in a teaspoonful of water with 2 drops of spirits of ammonia. Mix in this color so that it will be streaky or in veins like marble. No. 274. CRUSHED STRAWBERRY ICE-CREAM. Three pints best cream, 12 ounces pulverized white sugar, 2 whole eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a porcelain-lined basin; place on the fire; stir constantly to the boiling point. Remove and strain through a hair sieve. Place in a freezer and freeze. Take 1 quart ripe strawberries, select, hull and put in a bowl; add 6 ounces pulverized sugar, white, and crush all down to a pulp; add this pulp to the frozen cream and mix in well. Now give the freezer a few additional turns to harden. No. 275. PEACH ICE-CREAM. One dozen best, ripest red-cheeked peaches; peel and stone; place in china basin and crush with 6 ounces pulverized sugar. Take 1 quart best cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract almond. Place all on the fire