in this way; first paring the peaches, and taking out the stones of the cherries.
Observations on Ices made with ripe Fruits.
The ices which we have just given directions for, must first be made as it were for making them with the fruit alone; when they are so far prepared, join your cream cold to them such as you buy it, for should you put it warm, as generally most of these fruits are acid, you would run the risk of making your cream turn directly into curds and why; therefore, put your cream cold to your fruit; and if you want to have your ices very mellow, you must make use of the double cream, which is thicker. You may also make all those sorts of ices with the preserved fruit of each kind, as observed in the directions for the ices made with preserved fruits, by putting your preserves in a bason, an mashing them well with a spoon, with the juice of four lemons, and the cream instead of water; for it is usual always to add some water to your fruit besides the lemon juice, in order to render them more fluid; now instead of that little water put your cream to any quantity you please without bounds.
To make brown Bread Cream Ices.
Take any quantity of cream, prepare it as before, boiling it alone with yolks of eggs and the sugar, pass it through a sieve and put it in the sabotiere; when your cream begins to congeal, have crumbs of brown bread, which must be grated and sifted as fine powder, put it in the sabotiere, and continue to work your cream for congealing. You may also make this sort of
cream
