Mix the whites of eight eggs, a quart of thick cream, and half a pint of sack, sweeten them to taste with double refined sugar. It may be perfumed with a little musk or ambergris tied in a rag and steeped in a little cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. Then lay the froth with a spoon on the glasses, or basins. 85. PISTACHIO CREAM. Beat half a pound of pistachio nut kernels in a mortar with a spoonful of brandy. Put them into a pan with a pint of good cream and the yolks of two eggs beaten fine. Stir it gently over the fire till it grows thick, and then put it into a China soup plate. When it is cold stick it over with small pieces of the nuts, and send it to table. 86. ICE CREAM. To a pound of any preserved fruit add a quart of good cream, squeeze the juice of two lemons into it and some sugar to taste. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawberry, or any red fruit, add a little cochineal to heighten the colour: have the freezing pot nice and clean; put the cream into it and cover it; then put it into the tub with ice beat small, and some salt; turn the freezing pot quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on till it is frozen. The more the cream is worked to the side with the spoon, the smoother and better flavoured it will be. After it is well frozen, take it out and put it into ice shapes with salt and ice: then carefully wash the shapes for fear of any salt adhering to them; dip them in lukewarm water and send them to table. 87. _Another Method._ Bruise two pottles of strawberries in a basin with half a pint of good cream, a little currant jelly, and some cold clarified sugar; rub this well through the tammy, and put it in an ice pot well covered; then set it in a tub of broken ice with plenty of salt; when it grows thick about the sides, stir it with a spoon, and cover it close again till it is perfectly frozen through; cover it well with ice and salt both under and over, and when it is frozen change it into a mould and cover well with ice. Sweeten a little plain cream with sugar and orange flower water, and treat it the same; likewise any other fruit, without cream, may be mixed as above. This is called _water ice_. 88. CURRANT JELLY. Take the juice of red currants, 1 lb. sugar, 6 oz. Boil down. 89. _Another Method._ Take the juice of red currants, and white sugar, equal quantities. Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly. 90. BLACK CURRANT JELLY.