2231.—SYRUP FOR WATER ICES, No. 1.
Ingredients.—2 lbs. of loaf sugar, 1 pint of water.
Method.—Put the sugar and water into a copper sugar-boiler or stewpan; when dissolved place over a clear fire, and boil until a syrup is formed, taking care to remove the scum as it rises. If a saccharometer is available for testing the heat of the syrup, it should be boiled until it registers 220° F.
Average Cost, 6d. Sufficient for 1 pint.
2232.—SYRUP FOR WATER ICES, No. 2.
Ingredients.—3 lbs. of loaf sugar, 1 good pinch of cream of tartar, 1 quart of water, the white and shell of 1 egg.
Method.—Place the sugar, cream of tartar, water, the shell and well-whisked white of egg in a copper sugar boiler or stewpan, boil until reduced to a syrup, then strain; when cool, use as required.
Average Cost, 8d. Sufficient for 1 quart.
2233.—TANGERINE WATER ICE. (Fr.—Glace aux Tangerines.)
Ingredients.—6 tangerines, 2 oranges, 2 lemons, 4 ozs. of loaf sugar, 1 pint of syrup.
Method.—Rub the sugar on the rind of the tangerines to extract some of the flavour. Place the sugar in a saucepan, add the thin rind of 1 orange and 1 lemon, ¼ a pint of cold water, and boil the mixture for 10 minutes. Skim if necessary, add the juice of the oranges and lemons, and the syrup, boil up, then strain, and, when cold, freeze.
Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.
2234.—WATER ICE MADE FROM JAM. (Fr.—Glace au Confiture.)
Ingredients.—½ a lb. of jam, 2 ozs. of icing sugar, 1 pint of water, the juice of 1 lemon, liquid colouring.
Method.—Put all these ingredients together in a stewpan, bring to the boil skim well, and simmer gently for 10 minutes. Now tammy or rub through a very fine hair sieve, add a few drops of colouring matter to brighten the colour, and when cold freeze as directed.
Time.—About ½ an hour. Average Cost, 6d. or 9d. Sufficient for 1½ pints.
