t in vases
well covered and with a film of paraffine or tissue paper dipped in
alcohol, so that the air may not pass in.

215

PRESERVE OF QUINCE

(Conserva di cotogne soda)

The ingredients are quinces, peeled and with the core removed, and
granulated sugar, in the proportion of eight tenths of quinces to five
tenths of sugar, or a little more than one and a half quinces for one
part of sugar.

Dissolve the sugar on the fire with half a glass of water, boil a
little, then remove from the fire and put aside.

Cut the quinces--peeled and coreless--in very thin slices and put them
on the fire with a glass of water, supposing the quantity to be about
two pounds. Keep covered, but stir once in a while with the ladle,
trying to break the slices and reduce them to a paste. When the quinces
are made tender through cooking, pour in the thick syrup of sugar
already prepared, mix and stir and let the mixture boil with the cover
removed until the preserve is ready, which will be known when it begins
to fall like shreds when taken up with the ladle.

Let it cool and put in well covered jars.

ICES

(Gelati)

Although it is in America that there is a greater consumption of ice
cream, it is in Italy that it was first made, and in various European
capitals it is the Italian =gelatiere= who prepares the frozen delicacy.
A few Italian recipes of =gelati= will then be acceptable, we believe,
as a conclusion to this little work.

216

BISCUIT

(Pezzo in gelo)

Make a cream with:

Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.

Put it on the fire stirring continually and when it begins to stick to
the ladle remove from the fire and whip to a stiff froth. Then mix about
five ounces of ordinary whipped cream, put in a mold and pack in salt
and ice.

Keep in ice for about three hours.

This dose will be sufficient for seven or eight persons.

217

LEMON ICE

(Gelato di limone)

Granulated sugar, 3/4 lb.
Water, a pint.
Lemons, three (good sized).

Boil the sugar in the water, with some little pieces of lemon peel, for
about ten minutes, in an uncovered kettle. When this syrup is cold,
squeeze the lemons one at the time, tasting the mixture to regulate the
degree of acidity. Then strain and put in the freezer packed with salt
and ice.

218

STRAWBERRY ICE

(Gelato di fragola)

Ripe strawberries, 3/4 lb.
Granulated sugar, 3/4 lb.