Apricot Cream Ice.—If you do not make this ice
with jam, as above described, take twenty-five to
thirty good, ripe apricots, halve and stone them, and
throw about twelve to fifteen of the kernels into one-
third of a pint of water, with the strained juice of
two lemons, and let them infuse for a little time.
Meanwhile pulp the apricots through a sieve, and to
each pound of this purée add a pound of cane loaf
sugar, previously boiled, till on dipping your finger
and thumb into cold water and then into the boiling
sugar it will form a tiny thread, which, as it breaks,
will leave two little drops on your finger and thumb.
When this syrup and the fruit purée are well mixed
add the kernels pounded and rubbed through a sieve
with their water, etc. Put this all when cold into
the freezing tub, and finish off as before. Canned
apricots pulped, sweetened with sugar boiled in a
little water and the syrup of the apricots to the
above degree, and flavoured with five or six bitter
almonds, pounded and infused as before in water and
lemon juice, make a very nice ice; and so also does
canned peach pulp, treated in precisely the same
way.