salt gets into the cream. Scrape the cream down with a spoon as it freezes round the edges of the tin. While the cream is freezing, stir in gradually the juice of two large lemons or the juice of a pint of mashed strawberries or raspberries. When it is all frozen, dip the tin in lukewarm water; take out the cream, and fill your glasses, but not till a few minutes before you want to use it, as it will melt very soon. [109]If you wish to have it in moulds, put the cream into them as soon as it is frozen in the tin. [109] Set the moulds in a tub of ice and salt. Just before you want to use the cream, take the moulds out of the tub, wipe or wash the salt carefully from the outside, dip the moulds into lukewarm water, and turn out the cream. You may flavor a quart of ice cream with two ounces of sweet almonds, and one ounce of bitter almonds, blanched, and beaten in a mortar with a little rose-water to a smooth paste. Stir in the almond gradually, while the cream is freezing. WHIPPED CREAM. Pudding our parson eats, the squire loves hare, But whipped cream is my Buxoma’s fare, While she loves whipped cream, capon ne’er shall be, Nor hare, nor beef, nor pudding, food for me. Gay. Gay. Sweeten with pounded loaf sugar a quart of cream, and to it a lump of sugar which has been rubbed upon the peel of two fine lemons or little oranges; or flavor it with orange flower water, a little essence of roses, the juice of strawberries, or any other fruit. Whisk the cream well in a large pan, and as the froth rises, take it off, and lay it[110] on a sieve placed over another pan, and return the cream which drains from the froth till all is whisked; then heap it upon a dish, or put it into glasses. [110] BOILED CUSTARDS. And boiled custard, take its merit in brief, Makes a noble dessert, where the dinner’s roast beef. Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and the yolks of five eggs well beaten; when the milk tastes of the seasoning, sweeten enough for the whole; pour it into the cream, stirring it well; then give the custard a simmer till of a proper thickness. Do not let it boil; stir the whole time one way; then season with a large spoonful of peach-water, and two teaspoonfuls of brandy or a little ratafia. If
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