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Ice Cream, Sfc.
then lay a cloth four or five times double on a table, and
spread them thereon : dry them very well, and have your
bottles ready, fill them and cover them with mutton suet
fat; when it is a little cool, fill the necks almost to the
top, cork them, and tie a bladder and a leather over them,
and set them in a cold dry place.
To keep French Beans all the Year. Take young beans,
gathered on a dry day, have a large stone jar ready, lay
a layer of salt at the bottom, and then a layer of beans,
then salt and then beans, and so on till the jar is full;
cover them with salt, and tie a coarse cloth over them
and a board on that, and then a weight to keep it close
from all air, set them in a dry cellar, and when you use
them, take some out and cover them close again ; wash
those you take out very clean, and let them lie in soft
water twenty-four hours, shifting the water often ; when
you boil them, do not put any salt in the water.
To keep White Bullace, Pear Plums, or Damsons, Sfc. for
Tarts or Pies. Gather them when full grown, and just as
they begin to turn. Pick all the largest out; save about
two thirds of the fruit: to the other third put as much
water as you think will cover them, boil and skim them;
when the fruit is boiled very soft, strain it through a
coarse liair-sieve, and to every quart of this liquor, put
a pound and a half of sugar, boil it and skim it very well;
then throw in your fruit, just give them a scald, take them
off the fire, and when cold put them into bottles with
wide mouths, pour your syrup over, lay on a piece of
white paper, and cover them close.
Ice Cream. Take two pewter basons, one larger than
the other; the inward one must have a close cover, in
which put cream, and mix it with raspberries, or what-
ever you like best, to give it a flavour and colour.
Sweeten to your palate, then cover close, and set it in
the larger bason. Fill it with ice, and a handful of
salt: let it stand in this ice three quarters of an hour,
uncover it, and stir the cream well together; cover it
close again, and let it stand half an hour longer, after
