Cassell's dictionary of cookery

Ice may be preserved by burying it in sawdust, or wrapping it in a large piece of flannel, j but care should be taken in either case to allow j the water, as the ice gradually melts, to drain off. It may be divided into small pieces by placing a needle point downwards on the ice, and striking the head of it with a small hammer. Iced Pudding. — Place at the bottom of a well-buttered pudding-mould a layer of ratafia-cakes, and on them a layer of dried cherries arranged closely together. Have ready slices of stale spongecake cut to nearly the size of the mould, and which have imbibed the whole of a gill of brandy and a glass of curaçoa ; lay one of the slices on the cherries, and proceed with alternate layers of ratafias, cherries, and spongecake, until the mould is more than half full ; for the remaining space pour in a rich warm custard (it should not be too warm), close the mould, and freeze. Iced Pudding (another way). — Beat up eight eggs, and add to them twelve ounces of good sugar and a pint and a half of new milk. Pound together in a mortar sweet and bitter almonds, half a pound of the former and two ounces of the latter, which should be blanched, and dried in a clean cloth, then pounded, and put with the other ingredients into a welllined saucepan. Stir, and let the pudding thicken, but do not let it boil. Strain and put it into the freezing-pot for half an hour, when it should be transposed to an ice-pudding mould, and kept in the ice until required for use. Serve turned out, with a compote of fruit in the dish, and some over the top of the pudding. A glass of any liquor liked, curaçoa, vanilla, or maraschino, will greatly improve. Iced Punch. — Get three medium-sized lemons, or two large ones, with good rough rinds, and eight ounces of sugar in lumps. ICE ( 323) IMP Rub off the outer lemon-rind on the sugar, also the rind of two China oranges. Dissolve the sugar by pouring the juice of the fruit (which should be squeezed dry) over it, and then pressing and stirring it until thoroughly mixed, as much depends on the careful incorporation of the juices with the sugar ; add water (boiling) until the sherbet, for so it is called, isof the desired flavour, and when cool enough, pour in brandy and rum — a pint of each will be sufficient. This will make four quarts of excellent punch. The Italians beat the whites of eggs to froth, and add it to the sherbet ; it is then iced, and served in glasses. The sherbet is much richer if the lemon-pulp be beaten in with the sugar, but it should be strained before the spirits are added to it. Iceland Moss Jelly. — Wash four ounces of Iceland moss in warm water, and having drained it set it over the hre in a quart of cold water. Stii- until it boils, when it should be covered up and allowed to simmer for an hour. Add four ounces of sugar, a gill of sherry, the juice of two lemons, the rind of half a lemon, and the white of an egg whisked with half a gill of cold water; stir the jelly until it boils, and strain through a flannel bag. This moss is considered efficacious in cases of debility and chest complaints, but its bitter taste renders it disagreeable. Ices. — For the following iees see under their respective headings : — Almond Cream Melox Watek Almond and Ou-ange Mil.vnaise Apple Water Mille Fritit