Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/152

146 made, and add as much cream as it will give a strong flavour to, and freeze it. Pine apples may be used in the same way.

hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream—sweeten and freeze it. The kernels of the common black walnut, prepared in the same way, make an excellent cream.

the yellow rind very thin from four lemons—put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quite cold, stir it in—take care that it does not curdle—if not sufficiently sweet, add more sugar.

a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth—mix them well with the lemonade, and freeze it. The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.

a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it; sweeten it with loaf sugar, and