cochineal.

If you wish to have it in moulds, put the cream into them as soon
as it has frozen in the tin. Set the moulds in a tub of ice and
salt. Just before you want to use the cream, take the moulds out
of the tub, wipe or wash the salt carefully from the outside, dip
the moulds in lukewarm water, and turn out the cream.

You may flavour a quart of ice-cream with two ounces of sweet
almonds and one ounce of bitter almonds, blanched and beaten in a
mortar with a little rose-water to a smooth paste. Stir in the
almonds gradually while the cream is freezing.


ANOTHER KIND OF ICE-CREAM.

A pint and a half of rich cream.
A quart and a half-pint of morning's milk.
One pound of loaf sugar.
Two eggs.
One table-spoonful of flour.
Two lemons.
Or half a Vanilla bean, split into small pieces.
Or two ounces of sweet almonds and once ounce of bitter almonds,
blanched and split into pieces.

Take half of the milk and put in the ingredient that is to flavour
it, either the vanilla, the almonds, or the grated rind of the
lemons. Boil it, stirring in gradually the sugar.