Pare the peaches,
press them through a colander, add them to the cold syrup, turn into the
freezer, and stir slowly until the mixture is frozen. If the peaches are
colorless, add a few drops of cochineal before freezing.
This will serve eight persons.
FROZEN PEACHES, No. 2
1 quart of peach pulp
1 pint of cream
3/4 pound of sugar
Juice of one lemon
Add the lemon juice to the peach pulp, add the sugar, and stand aside,
stirring every now and then until the sugar is dissolved. Freeze the
mixture, stirring slowly; when frozen, remove the dasher, and fold in the
cream whipped to a stiff froth.
This is one of the nicest ices for afternoon or evening collations.
This will serve eight persons; in stem glasses, ten persons.
FROZEN RASPBERRIES
1 quart of raspberries
3/4 pound of sugar
1 pint of water
Juice of one lemon
Add the sugar and the lemon juice to the berries, mash them with a potato
masher. Let them stand one hour, add the water, and freeze.
This will serve eight persons.
FROZEN WATERMELON
Scrape the centre from a very ripe watermelon, chop quickly and press
through a colander. To each pint of this juice, add a half cupful of sugar
and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve
in glasses. One pint will fill three stem glasses.
Pages:
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64