your pounded ice, you may change that ice in the same manner as you put it before; for as there is always a hole at the bottom of those pails, you may let the water of your melted ice run off, by taking out the stopper without disturbing the sabotiere; then fill your pails up again as you did before, continuing rolling your sabotiere till you see the composition is congealed to the point you wish
The Method of moulding Ices in all Sorts of Fruits.
When your composition is perfectly congealed, take a spoon and the moulds you want to make use of; fill these well with your ices as expeditious as you can; you must have besides ready by you a pail with pounded natural ice, and a great deal of salt; there put your moulds in proportion as you fill them, and cover them directly with pounded ice and salt, continuing so doing to every mould you fill up till you have fill them all; when that is done, cover them quite and set them a full hour in that ice; when you want to take off what is in your moulds, take a pan of water, and first wash well those moulds one after another to rub off all the salt which sticks round them, then open your moulds and put their contents in a dish and send them up. You may give to every one of your ices the very colour of the fruit they represent, thus: have your colour ready by you, and with a very fine pencil point them quickly, in which case they must likewise be served directly, or at least you must put them in the cave; your cave must have been set in a pail and prepared half an hour
