542. Peach Cup A La Burlingame

Place brandied peaches in six sherbet glasses and cover with rich, smooth vanilla ice cream frozen not too hard; pour over each a sauce made of a dozen marshmallows partly melted in a double boiler and beaten with a cup of sweetened pastry cream until thick. Sprinkle with chopped nuts. Brandied apricots can be used or brandied cherries.

543. Persian Sherbet

Stir two cups of sugar and a pint of water over the fire until dissolved; bring to a boil, skim and strain. When cold add a cup of strawberry or raspberry juice, the strained juice of a lemon and three teaspoons of orange flower cordial. Freeze.

544. Turkish Sherbet

Make a syrup of a cup of sugar and a cup of water; when cold stir into it a cup and a half of lemon juice and one cup of clear white stock. Freeze and serve before it becomes too hard.