ICE FOR CÉLESTINE ICES.—Put in a stewpan one pint of
new milk with the finely-cut peel of one lemon, one split
vanilla pod, and three ounces of castor sugar; bring it to
the boil, place the pan in the bain marie, and let the con-
tents infuse for about a quarter of an hour, when the
vanilla pod should be removed; stir the milk on to eight raw yolks
of eggs that have been stirred together till smooth, return
the mixture to the stewpan and stir it on the fire till it
thickens; rub it through a tammy cloth, and when cool
flavour it with a wineglassful of Marshall's Maraschino
Syrup and a wineglass of Silver Rays (white) rum; pour it
into the charged freezing machine and freeze it to the con-
sistency of a thick batter, then mix with it half a pint of
stiffly-whipped cream and refreeze it; divide it into two
parts, leaving them in the machine; add to one portion one
ounce of cut dried pineapple and colour it with a few drops
of Marshall's Carmine; colour the remaining portion with
a little of Marshall's Sap Green, and with this line the
pear shapes; fill up the centres with the pink-coloured ice,
close up the moulds and put them in the charged ice cave
for one and a half to two hours; then dip each mould sepa-
rately into cold water and turn out the ices on to a clean
dry cloth and use.