Next surround the tin with chopped ice and salt up to the edge of the tub, fill it as high as you can, and then cover it round with a blanket, _i.e._, cover the ice and salt.

Now get someone to hold the wooden board steady; take the tin in your two hands, and turn it round and round, first one way and then another.

In a very short time you will find the tin to contain lemon-water ice.

The following hints, rather than recipes, for making ices, _i.e._, for making the liquid, which must be frozen as directed above, are given, not because they are the best recipes, but because cream, which is the basis of all first-class ices, is often too expensive to be used constantly.

Of course, real cream is far superior to any substitute.
ICE CREAM, CHEAP .-- Make a custard (_see_ CUSTARD) with half a pint of milk, the yolks of two eggs, and a tablespoonful of Swiss milk and some sugar.
As soon as it gets a little thick, stir it till it is nearly cold, then add some essence of vanilla or almonds, or a wineglassful of noyeau, or any flavouring wished, and freeze.
ICES FROM FRESH FRUITS .-- Take half a pound of fresh strawberries or raspberries, add half that weight of sugar, pound thoroughly, rub through a sieve, and mix with this thick juice, rubbed through, half a pint of the mixture made for ice cream (_see_ ICE CREAM, CHEAP), only, of course, without any flavouring such as vanilla, etc.