To make Anana or Pine Apple Cream Ices.
Take any quantity of ananas, do as directed for the ices of ananas; when it is so far ready, only add your cream to it, pass the whole through a sieve, and put it in the sabotiere to congeal as usual.
To make white Coffee Cream Ices.
Prepare your cream as before explained, then take a quarter of a pound of coffee in grain, which roast as it were to make coffee with water; when roasted, put it in a fine cloth, which tie as a bag, and throw it quite hot in your cream; then set it on the fire, keeping stirring till it is near boiling; take it off, pass it in a sieve, &c. and proceed as before.
To make Strawberry Cream Ices.
Take any quantity of strawberries, squeeze them through a sieve; then mix your cream and sugar, boil it, and repass the whole through the sieve again, and proceed as usual.
To make Apricot Cream Ices.
Take any quantity of apricots, squeeze them through a sieve, join what quantity of cream and sugar you want to make, and proceed as for the strawberries, Raspberries may be iced in the same manner.
To make Currant Cream Ices.
Take currants ready picked from their stalks, squeeze them through a sieve, add your cream and sugar, and proceed as directed for the strawberries. Peaches and cherries may also done
