a little prepared cochineal or beetroot may be put in to
improve its appearance.

_Time_.--1/2 hour to freeze the mixture.

_Average cost_, with cream at 1s. per pint, 4d. each ice.

_Seasonable_, with fresh fruit, in June, July, and August.

TO MAKE FRUIT-WATER ICES.

1556. INGREDIENTS.--To every pint of fruit-juice allow 1 pint of syrup
made by recipe No. 1513.

[Illustration: DISH OF ICES.]

_Mode_.--Select nice ripe fruit; pick off the stalks, and put it into a
large earthen pan, with a little pounded sugar strewed over; stir it
about with a wooden spoon until it is well broken, then rub it through a
hair sieve. Make the syrup by recipe No. 1513, omitting the white of the
egg; let it cool, add the fruit-juice, mix well together, and put the
mixture into the freezing-pot. Proceed as directed for Ice Puddings, No.
1290, and when the mixture is equally frozen, put it into small glasses.
Raspberry, strawberry, currant, and other fresh-fruit-water ices, are
made in the same manner.

_Time_.--1/2 hour to freeze the mixture.

_Average cost_, 3d. to 4d. each.

_Seasonable_, with fresh fruit, in June, July, and August.

LEMON-WATER ICE.

1557. INGREDIENTS.--To every pint of syrup, made by recipe No. 1513,
allow 1/3 pint of lemon-juice; the rind of 4 lemons.

_Mode_.--Rub the sugar on the rinds of the lemons, and with it make the
syrup by recipe No. 1513, omitting the white of egg. Strain the
lemon-juice, add it to the other ingredients, stir well, and put the
mixture into a freezing-pot. Freeze as directed for Ice Pudding, No.
1290, and, when the mixture is thoroughly and equally frozen, put it
into ice-glasses.

_Time_.--1/2 hour to freeze the mixture. _Average cost_, 3d. to 4d.
each.

_Seasonable_ at any time.

ICED CURRANTS, for Dessert.

1558. INGREDIENTS.--1/4 pint of water, the whites of 2 eggs, currants,
pounded sugar.

_Mode_.--Select very fine bunches of red or white currants, and well
beat the whites of the eggs. Mix these with the water; then take the
currants, a bunch at a time, and dip them in; let them drain for a
minute or two, and roll them in very fine pounded sugar. Lay them to dry
on paper, when the sugar will crystallize round each currant, and have a
very pretty effect. All fresh fruit may be prepared in the same manner;
and a mixture of various fruits iced in this manner, and arranged on one
dish, looks very well for a summer dessert.

_Time_.--1/4 day to dry the fruit.