"The object of this volume is to treat the subject of 'Ices' beyond the simple descriptions given in my 'Book of Ices'; I have therefore repeated nothing (save the recipe for Lemon Water Ice, page 215) that will be found in that little work, especially as I expect this book will be mostly patronised by those who already have constantly asked for a fuller treatise on more elaborate styles of service.

For the sake of reference and simplicity I have divided this work into three distinct parts - viz.:

First- Chapters I and II, which together treat of custard, cream and water ices which should first be frozen then moulded; these chapters being respectively devoted, the one, to ices served in one large mould; the other, to ices served in little portions for individual guests.

Second - Chapter III, Soufflés and Mousses, which are made with mixtures not requiring the preliminary freezing process, and are set or moulded by use of an ice-cave only. 'Biscuits' have been added to this division as they in part partake of the same mixtures.

Third - Chapter IV, Sorbets. The semi-frozen ices, resembling in a great measure 'iced drinks', the origin of which I have detailed in the 'Book of Ices' and which require for their preparation the use of the freezer only, and are not moulded."

The following are a few of the dishes illustrated:

Banana sorbet in pods, Battenburg ices, Belgravia Biscuits, Bismark rhubarb, Brown Bread soufflé with fruits, Chocolate mushrooms in basket, Duke of York apricot meringues, Monte Carlo violet ice, Parisian cucumber cream, Rose sorbet with fruits, Versailles pineapple cream, Gooseberry sorbet.