flavour to ice creams; or about 1/2 oz. of the essence or extracts
to a gallon, or to suit the taste. Have your ice well broken, add
1 quart of salt to a bucket of ice, then place in this the vessel
containing your cream, and about one half hour's constant stirring
and occasional scraping down and beating together will freeze it.


67. CHICAGO ICE CREAM

Irish moss soaked in warm water about an hour, and rinsed well to
clear it of a certain foreign taste, then steep it in milk, keeping
it just at the point of boiling or simmering for an hour, or until a
rich yellow colour is given to the milk, without cream or eggs; 1 or
1-1/2 oz. of moss is enough for a gallon of cream, and this will do
to steep twice. Sweeten and flavour as other cream.

68. CREAM SODA

Loaf sugar 10 lb., water 3 gills, mix, and warm gradually, so as
not to burn, good rich cream 2 quarts, extract vanilla 1-1/2 oz.,
extract nutmeg 1/4 oz., and tartaric acid 4 oz.; just bring to
a boiling heat; for if you cook it any length of time it will
crystallize. Use 4 or 5 spoonsful of this syrup instead of 3, as
in other syrups; put 1/3 teaspoonful of soda to a glass, if used
without fountain. For charged fountains no acid is used.

69. LEMON SYRUP

Take of the juice of lemons one pint, white sugar one and a half
pound, and a little of the peel. Mix and boil a few minutes, strain,