Cassell's dictionary of cookery

Apricot Ice Cream Noyeau Ice Cream Apricot Water Orange Cream Barberry Water Orange Water Bohemian Ice Cream Orgeat Cream Bread, Brown, Ice Peach Water Cream . Pine-apple AVater Cherry Water Pomegranate Water CHocoL.iTE Cream Raspberry Cream Cinnamon Cream Ratafia Cream Coffee Cream Rum Water Currant Cream Sherbet Currant Water Soda Water Cream Ginger Cream Strawberry Cream Ginger Water Strawberry Water Grape Water Vanilla Cream Lemon Cream Water Ice Maraschino Ices, Sugar Clarified for. six pounds of sugar in six pints of water. Let it then come slowly to a boU ; add the white of an egg, well beaten, to the water, and boil ten minutes, when it may be strained and bottled for use. Icing for Cakes [see Frost or Icing for Cakes). Icing for Cakes, Almond {see Almond Icing for Cakes) . Icing for Fruit Pies and Tarts.— Whisk the white of egg, and mix in finelypounded sugar. Lay the mixture over the tops of the pies, &c., with a soft brush or feather, and if comfits or other ornaments are to l)c put on, lay on the icing thicker. Imperial.— Slice a large lemon without paring it, and bruise well two ounces of ginger. Put tliese into an earthen jar with two pounds of loaf sugar and an ounce of cream of tartar. Pour over it two gallons of boiling water, and let it remain until cold ; then stir in two tablespoonfuls of yeast, and cover. Strain the next day, and bottle, when it will be fit i@v use in twenty-four hours. Or, take double the quantity of cream of tartar and lemon, pour over these six quarts of boiling water, and add a quart of rum and sugar to taste. Strain it the next day, when the imperial should be bottled and tightly corked. Probable cost, exclusive of rum, Is. 6d. Imperial Cake. — Separate the yolks from the whites of six eggs, beat the yolks until light, and the whites to a firm froth. Have ready the crumb of three French rolls soaked in milk and squeezed dry. Beat the bread and four ounces of wanned butter together, then add the egg-yolks, two ounces of fine sugar (pounded), and some grated lemon-peel. "WTiile beating the nuxture, add currants, su-ltana raisins, pounded blanched ahnonds, and candied peel, two ounces of each, and lastly stir in the frothed whites of the eggs. Bake in a shallow cake-tin and a moderate oven. Sprinkle the tin -wath fine crumbs, and the cake, when done, with fine sugar. Time, one hour. Probable cost, 2s. Imperial Cream.- — Put the strained juice of thi-ee lemons into a rather deep glass dish. Boil a quart of cream with the thin rind of a lemon, and poirr it into a jug, stirring in at the same time, by degrees, eight ounces of finelypowdered sugar. Keep the cream stirred until it is nearly cold, and the sugar is quite dissolved, then add it to the strained juice, keeping the jug as high as possible, and mixing the juice and cream well together as it falls from the spout of the jug. This cream should bo allowed several hours to set. Probable cost, 2s. 3d.