Pears or apples may be
used, prepared in the same manner.
* * * * *
CITRON CREAM.
Cut the finest citron melons when perfectly ripe--take out the seeds,
and slice the nicest part into a China bowl in small pieces, that will
lie conveniently; cover them with powdered sugar, and let them stand
several hours--then drain off the syrup they have made, and add as much
cream as it will give a strong flavour to, and freeze it. Pine apples
may be used in the same way.
* * * * *
ALMOND CREAM.
Pour hot water on the almonds, and let them stand till the skins will
slip off, then pound them fine, and mix them with cream: a pound of
almonds in the shells, will be sufficient for a quart of cream--sweeten
and freeze it. The kernels of the common black walnut, prepared in the
same way, make an excellent cream.
* * * * *
LEMON CREAM.
Pare the yellow rind very thin from four lemons--put them in a quart of
fresh cream, and boil it; squeeze and strain the juice of one lemon,
saturate it completely with powdered sugar; and when the cream is quite
cold, stir it in--take care that it does not curdle--if not sufficiently
sweet, add more sugar.
* * * * *
LEMONADE ICED.
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