To make ICE CREAM.
PARE, stone, and scald twelve ripe apricots,
beat them fine in a marble mortar, put to them
six ounces of double refined sugar, a pint of
scalding cream, work it through a hair sieve, put
it into a tin that has a close cover, set it in a tub
of ice broken small, and a large quantity of salt
put amongst it, when you see your cream grow
thick, round the edges of your tin, stir it, and
set it in again till it grows quite thick; when
your cream is all froze up take it out of your
tin, and put it into the mould you intend it to be
turned out of, then put on the lid, and have
ready another tub with ice and salt in as before,
put your mould in the middle, and lay your ice
under and over it, let it stand four or five hours,
dip your tin in warm water when you turn it
out; if it be summer, you must not turn it out
till the moment you want it: you may use any
sort of fruit if you have not apricots, only ob-
serve to work it fine.