Peach Ice Cream

1 can peaches

1 cup (1/2 pt.) milk

1/2 cup (1/4 lb.) sugar

2 eggs, beaten

1/4 teaspoon salt

1 teaspoon lemon juice

1 cup (1/2 pt.) whipped cream

Rub enough of the peaches through a sieve to make two cups. Make a custard with milk, sugar, eggs, and salt. When cool, add peaches, lemon juice, and cream. Freeze and serve in icecream cups with one peach half on top of each portion.

Peppermint Stick Ice Cream

8 cups (2 qts.) cream or evapo- 1 pound red striped peppermint rated milk stick candy

Cakes or wafers

Heat cream in a double boiler and add to it peppermint candy that has been thoroughly crushed. Stir well, let cool, and then freeze. Serve with cakes or wafers. Half quantities may be used.

Plum Ice Crean

2 cups (1 pt.) ripe plums 1 cup (1/2 pt.) water

8 tablespoons sugar or honey 1/2 cup (1/4 pt.) grape or fruit juice

2 cups (1 pt.) whipped cream

Put fruit, water, and sugar into a saucepan and cook until soft, rub through a sieve, add grape or fruit juice, and cream. Freeze and pack in a mold, cover tightly, and pack in ice and salt three hours. Unmold on to a pretty platter and cut into slices for serving.

Pineapple Sherbet

2 cups (1 lb.) sugar or honey

1 lemon

2 cups (1 pt.) white grape juice or any other fruit juice

2 cups (1 pt.) boiling water 2 cups (1 pt.) grated canned pineapple 2 egg whites, stiffly beaten

Into a saucepan put sugar, water, strained lemon juice, and pineapple, bring to boiling point, and boil five minutes. Let cool, then add fruit juice and freeze in the usual way. When mixture begins to freeze, add eggs and finish freezing. This is one of the finest of frozen dainties.

Raspberry Junket Ice Cream

4 cups (1 qt.) lukewarm milk,

100° F. 1 cup (1/2 lb.) sugar 1 junket tablet 1 tablespoon cold water

2 teaspoons raspberry extract

1 cup (1/2 pt.) whipped cream

1/8 teaspoon salt

1 box ripe raspberries

6 tablespoons powdered sugar

Crush junket tablet with cold water. Mix milk, sugar, salt, extract, and cream, add junket tablet, and allow to cool. Freeze. Mold if desired. Garnish with raspberries mixed with powdered sugar. Strawberries may be used in the same way.

Strawberry Sherbet

8 cups (2 qts.) strawberries 3 cups (1 1/2 lbs.) sugar or honey 6 cups (3 pts.) water

2 cups (1 pt.) cream 2 egg whites, beaten Few drops red color

Wash and mash strawberries with sugar and let stand one hour. Rub through a sieve, add water and cream, and freeze until mushy; then add eggs and color and finish freezing. Serve in sherbet glasses.

Raspberries may be used in the same way.

Tea Frappe

1 cup (1/2 lb.) sugar

2 cups (1 pt.) water, cold 2 lemons

3 oranges

1 cup (1/2 pt.) grated pineapple

2 cups (1 pt.) boiling water

4 teaspoons tea

Boil cold water and sugar eight minutes, add grated rinds and strained juices of lemons and oranges, add pineapple. Pour boiling water over tea and allow to infuse five minutes; cool and mix with fruit, strain and freeze to consistency of sherbet.