of eight eggs, and the yelks of three--strain the lemon-juice
and water, mix it with the eggs--set the whole on a few coals, sweeten
it with double refined sugar, stir it till it grows thick, then take it
from the fire, stir it till cold--serve it up in glasses.

236. _Ice Creams._

Sweeten thick rich cream with powdered white sugar--it should be made
very sweet, as the process of freezing extracts a great deal of the
saccharine matter. Essence of lemon, the juice of strawberries or
pine-apples, are nice to flavor the cream with--the juice should be
sweetened before being mixed with the cream. Where cream cannot be
procured, a custard, made in the following manner, may be substituted:
To a quart of milk put the beaten yelks of four eggs, the rind of a
lemon, or a vanilla bean--set it on a few coals, make it extremely
sweet, with white sugar--stir it constantly till scalding hot--care must
be taken that it does not boil. Take it from the fire, take out the
bean, or lemon peel--when perfectly cold, put it in an ice cream
form--if one cannot be procured, a milk kettle, with a tight cover, may
be substituted. Set the form into the centre of a tub that is large
enough to leave a space of five inches from the form to the outside of
the tub. Fill the space round the form with alternate layers of finely
cracked ice and rock salt, having a layer of ice last, and the whole
should be just as high as the form. Care should be taken to keep the
salt from the cream. The tub should be covered with a woollen cloth
while the cream is freezing, and the form should be constantly shaken.
If you wish to shape the cream, turn it into moulds as soon as it
freezes, set them in the tub, let them remain till just before they are
to be eaten, then dip them in warm water, and take them out instantly,
and turn them into dessert dishes.

237. _Pastry._

For a good common pie-crust allow half a pound of shortening to a pound
of flour. If liked quite short, allow three-quarters of a pound of
shortening to a pound of the flour. Pie crust looks the nicest made
entirely of lard, but it does not taste so good as it does to have some
butter used in making it. In winter, beef shortening, mixed with butter,
makes good plain pie crust. Rub half of the shortening with two-thirds
of the flour--to each pound of flour put a tea-spoonful of salt. When
the shortening is thoroughly mixed with the flour, add just sufficient
cold water to render it moist enoug