The new century cookery book

Rub the loaf sugar on two lemons, so as to extract the oil from the yellow part of the rind ; put the sugar in a copper pan, moisten with 1 gill of water ; cut the lemons in halves, and strain the juice into the pan. When the sugar is dissolved add another pint of water, boil up, skim, and cook to a light syrup (about 20 deg.). When cool strain the syrup into a freezer surrounded with crushed ice and freezing salt ; proceed to freeze a little. Beat up the white of egg to a stiff froth ; put the caster sugar on the fire with a tablespoonful of water ; when dissolved pour into it the stiff whites and mix well ; add the rum and mingle with the half-frozen ice mixture. Work well with a spatula, and serve in little goblets or punch-glasses. This quantity will fill seven or eight glasses. 1809. Parfait an Cafe. — 4 oz. freshly -roasted coffee, ^ pint vanilla syrup, 4 yolks of eggs, | pint cream, ice and freezing salt. Boil up the syrup and pour over the freshly-roasted (not ground) coffee, so as to make an infusion. Allow it to stand a few minutes, then strain into a basin ; whisk the yolks of eggs in a clean stewpan ; stir in the syrup, set it on the fire and whisk until the yolks begin to bind, strain into a basin ; add a few drops of caramel if needed, and let cool on the ice. Freeze in a sorbetiere surrounded with crushed ice and salt ; when half-frozen add the cream, previously whipped to a froth. Put the mixture into a cylindrical-shaped mould, well covered ; place in a pail of ice and salt for two hours ; turn out and serve. If more convenient the parfait may be served in goblets. 1810. Cafe frappe en Tasses a la Viennoise — 1 quart freshly made Mocha coffee, ^ pint milk, \ pint syrup, 1 pint cream, 1 glass of old cognac or kirsch, and freezing salt. Mix the coffee, syrup, and milk (previously boiled) together, pour into the freezer, and freeze until of the consistency of batter ; whip the cream, mix three parts thereof with the iced coffee, stir in the kirsch or cognac, and freeze a little longer. Fill some very small cups with this, put a teaspoonful of whipped cream on top of each, and serve quickly. Finger-biscuits or small vanilla wafers should be handed round at the same time. 1811. The Glace (Iced Tea). — 1£ oz. good Ceylon tea, 1 quart boiling water, % pint cream, 4 oz. caster sugar, 1 lemon. Put the tea in a teapot, previously heated, pour over the water (boiling), allow it to infuse ; then pour off into an ice-freezer, previously placed in a tub charged with broken ice and coarse salt ; mix the tea with the sugar and cream. Freeze until of a creamy appearance, then put into a jug and serve in cups or glasses. Cut the lemon into thin slices, put them on a glass dish, and hand round with the iced tea. Tea thus prepared should be in a liquid state when served ; vanilla flavouring is sometimes added, but is not recommended. CHAPTER XXVIII (SAVOURIES AND BREAKFAST DISHES) 1812. Huitres gratinees en Coquilles (Oysters in Shells). — 18 oysters, 1 oz. butter, % lemon, 3 tablespoonfuls bechamel (No. 202), white bread crumbs, cayenne or krona pepper, parsley for garnish.