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In two hours, remove it to a mould, or take it out and return it again to the freezer with fresh salt and ice, that it may be frozen a second time. In two hours more, it should be ready to turn out. Is made according to the preceding receipt. To each quart of cream allow a large ripe pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small.
This article will keep any length of time, and is very convenient for seasoning ices. Superior Receipt for Ice Cream. One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way.
Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core.
Should I remain here, I do hope you and baby can come to see me before spring, as you can come on the railway. Wherever I go, God gives me kind friends. The people here show me great kindness. I receive invitation after invitation to dine out and spend the night, and a great many provisions are sent me, including cakes, tea, loaf-sugar, etc., and the socks and gloves and handkerchiefs still come!
Butter a large square pan; put in the mixture, and bake it in a brisk oven about half an hour, less or more, according to its thickness. When cool, ice it. It is best when eaten fresh. Cut up and wash a cocoa-nut, and grate as much of it as will weigh a pound. Powder a pound of loaf-sugar. Beat fifteen eggs very light; and then beat into them, gradually, the sugar.
Pick the leaves from the currants and fill your kettle with them; put a tea-cup of water to keep them from sticking; cover them with a plate and let them boil slowly half an hour; take them out, and strain them through a flannel bag; to every pint of juice put a pound of loaf-sugar; let it boil till it is a thick jelly, which will be in about fifteen minutes, and put it in tumblers or jars.
Take large juicy ripe peaches; free-stones are the best, as they have a finer flavour than the cling-stones, and are much more manageable both to preserve, and to eat. Pare them, and cut them in half, or in quarters, leaving out the stones, the half of which you must save. To every pound of the peaches allow a pound of loaf-sugar. Powder the sugar, and strew it among your peaches.
Considerable opium is also grown hereabouts, and the people make it into sticks about the size of a carpenter's pencil; hundreds of these also occupy the merchant's shelves. He seems to have very little that isn't grown in the neighborhood except tea and loaf-sugar.
If you find the dough so soft as to be unmanageable, mix in a little more flour; but not else. Have ready a skillet of boiling lard; put the dough-nuts into it, and fry them brown; and when cool grate loaf-sugar over them. They should be eaten quite fresh, as next day they will be tough and heavy; therefore it is best to make no more than you want for immediate use.
Pour boiling water on them, which will make them peel easily; either roll them with a bottle on the cake board or pound in a mortar, with a little loaf-sugar; they should not be pounded too much or they will be oily; peach kernels make a fine flavoring for custard, but as they contain prussic acid, do not use too many. Snow Cream.
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