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 mixture from this last pan into the icing pot, which is called sabotiere. You may add, if you please, the juice of three or four lemons to your orange ice; it will fatten the sugar, and make your ice more mellow.

When your composition is put in the sabotiere, take some natural ice and put it in a mortar, when it is reduced to a powder, strew over it two or three handfuls of salt; then take your pails, put some pounded ice in the bottom, and place your sabotiere in those pails, which you fill up after with ice to bury the sabotiere in. You must take care in the beginning to open your sabotiere in order not to let the sides freeze first, and on the contrary detach, with a pewter spoon, all the flakes which stick to the sides, in order to make it congeal equally all over in the pot; then work them well, for they are much more mellow by being well worked; and their delicacy depends entirely upon it. Do not wait till they are thoroughly iced to begin to work them, because they would become too hard, and it is not possible to dissolve what is congealed in lumps or pieces: when you see they are well congealed let them rest, taking care for this time there should be some which stick to the sides of the icing-pots: this will prevent them from melting, and make them keep longer in a right degree of icing.

If your composition does not congeal so quickly as you wish, through the melting of your