ach layer, in a place free from damp.

_Time_.--10 minutes the first time of boiling.

_Seasonable_.--Make this in August or September.

PRESERVED GREENGAGES IN SYRUP.

1554. INGREDIENTS.--To every lb. of fruit allow 1 lb. of loaf sugar 1/4
pint of water.

_Mode_.--Boil the sugar and water together for about 10 minutes; divide
the greengages, take out the stones, put the fruit into the syrup, and
let it simmer gently until nearly tender. Take it off the fire, put it
into a large pan, and, the next day, boil it up again for about 10
minutes with the kernels from the stones, which should be blanched. Put
the fruit carefully into jars, pour over it the syrup, and, when cold,
cover down, so that the air is quite excluded. Let the syrup be well
skimmed both the first and second day of boiling, otherwise it will not
be clear.

_Time_.--10 minutes to boil the syrup; 1/4 hour to simmer the fruit the
first day, 10 minutes the second day.

_Average cost_, from 6d. to 8d. per lb. pot.

_Sufficient._--Allow about 1 pint of fruit to fill a 1-lb. pot.

_Seasonable_.--Make this in August or September.

TO MAKE FRUIT ICE-CREAMS.

1555. INGREDIENTS.--To every pint of fruit-juice allow 1 pint of cream;
sugar to taste.

_Mode_.--Let the fruit be well ripened; pick it off the stalks, and put
it into a large earthen pan. Stir it about with a wooden spoon, breaking
it until it is well mashed; then, with the back of the spoon, rub it
through a hair sieve. Sweeten it nicely with pounded sugar; whip the
cream for a few minutes, add it to the fruit, and whisk the whole again
for another 5 minutes. Put the mixture into the freezing-pot, and freeze
in the same manner as directed for Ice Pudding, No. 1290, taking care to
stir the cream, &c., two or three times, and to remove it from the sides
of the vessel, that the mixture may be equally frozen and smooth. Ices
are usually served in glasses, but if moulded, as they sometimes are for
dessert, must have a small quantity of melted isinglass added to them,
to enable them to keep their shape. Raspberry, strawberry, currant, and
all fruit ice-creams, are made in the same manner. A little pounded
sugar sprinkled over the fruit before it is mashed assists to extract
the juice. In winter, when fresh fruit is not obtainable, a little jam
may be substituted for it: it should be melted and worked through a
sieve before being added to the whipped cream; and if the colour should
not be good,