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Ice Cream, Seville

Prepare a quart vanilla ice cream, squeeze in juice of a sound, juicy orange, pour in two tablespoons curacoa and mix well with spatula. Line bottom of a quart-brick mould with a sheet of white paper, drop ice cream into it, arrange a piece of paper on top, tighlty cover, then bury in ice-cream pail for one and a half hours. Remove, dip brick in lukewarm water for a few seconds, wipe all around, unmould on cold dish with a folded napkin and send to table.