1 1/4 cups of sugar. Rose color paste. 1 quart of thin cream. Sliced peaches. 1 cup of peach pulp. Sugar or syrup to sweeten. 1/2 vanilla bean or 1 teaspoonful of vanilla extract. Whipped cream. 5 drops of almond extract.

Scald the cream with the vanilla bean, if at hand; when cold add the sugar dissolved in the peach pulp (peaches pared and pressed through a sieve) and the extract; freeze as usual, tint delicately with the color paste and use to line a two-quart melon mould to the depth of an inch and a half. Reserve enough of the ice to cover the top of the mould, and to the rest add an equal quantity, each, of sliced peaches, chilled, mixed with sugar or syrup to sweeten, and whipped cream measured after whipping. Use as a filling for the centre of the mould; cover this with the ice cream reserved for the purpose, filling the mould to overflow, press down the cover over a piece of wrapping paper and let stand buried in ice and salt one hour. Avoid longer packing, lest the fruit be frozen too hard. Strawberries are particularly good if not allowed to stand too long. Before adding the fruit to the centre a second lining of lady-fingers or angel cakelets may be used. Or, the fruit may be sprinkled with noyau or curaçoa before being mixed with the other ingredients.