r's frost.
WALLER.

Put a quart of rich cream into a broad pan; then stir in half a pound of
powdered loaf sugar by degrees, and when all is well mixed, strain it
through a sieve. Put it into a tin that has a close cover, and set it in
a tub. Fill the tub with ice broken into small pieces, and strew among
the ice a large quantity of salt, taking care that none of the 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.

If you wish to have it in moulds, put the cream into them as soon as it
is frozen in the tin.

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.

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 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.

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 th