Dip each piece in batter, and drop in boiling lard, or chop and mix with batter.

Prepare the juice for a sauce as on p.172.Fresh peaches or slices of tender apple can be used in the same way.

Drain on brown paper, and sift sugar over them, before they go to table.
FREEZING OF ICE CREAM AND ICES.
With a patent freezer ice cream and ices can be prepared with less trouble than puff paste.

The essential points are the use of rock-salt, and pounding the ice into small bits.

Set the freezer in the centre of the tub.