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 about an hour; put half a pound of sugar; when it is properly dissolved, sift them through a napkin. The jessamine is done after the same manner; to make the liquid taste more of the different flowers, pour it several times from one pan into another before sifting; the same with the orange flowers; those different infusions are also mixed with cream instead of water.

There are none of the ices which we have directed how to make with fresh gathered fruit, but may be made also with that same sort of fruit after it has been preserved; in which case you are to proceed thus: take your preserve, of whatever sort it is, put it in a bason, mash it well and dissolve it as much as possible with a spoon, take some lemon juice and a little water to bring it to a pulp; pass it through a sieve: should they not be sweet enough, add as much clarified sugar as is required, and when you have passed them through your sieve, put them in your sabotiere, and make them congeal by working as for the other.

Take any quantity of cream in a pan, put in another four yolks of eggs for every pint of cream you are to employ; pound your pistachio nuts very fine in a mortar, and put them in the pan where you dropped your yolks of eggs; mix the whole together, add some pounded loaf sugar to it, keep stirring it continually, then add your cream by little and little, stirring and turning it till the whole is mixed properly ther;