74 FRUIT RECIPES 



PEACH SNOW, OR PEACH FOAM 



Make as for Apple Snow. Either fresh or canned fruit 

 may be used. Flavour the sugar and egg with almond or 

 rose flavouring and have all of the ingredients ice cold be- 

 fore mixing. Crush or pulp the fruit instead of grating. 



CREAM OF PEACH SHERBET 



Scald a quart of rich milk, dissolving in it a cup of sugar. 

 Let simmer eight minutes, then cool, adding to it when 

 cold a pint of peach pulp sweetened and flavoured. When 

 half frozen add the whites of two eggs whipped, and com- 

 plete the freezing. 



PEACH ICE 



Pare and slice peaches and let stand two hours covered 

 with sugar, allowing a pint of sugar for each quart of 

 peaches. Blanch and crack a handful of the pits and add 

 to the peaches. After letting stand strain and to each half 

 gallon of syrup allow a pint of water. Freeze. 



PEACH ICE CREAM 



Pare, stone, and thoroughly mash ripened peaches and 

 sweeten well. To each quart allow a quart of cream and 

 new milk in equal proportion, scalded. Cool and freeze, 

 adding, when half frozen , a cup of milk in which a few of the 

 bruised kernels have been simmered. 



FROZEN PEACHES 



For one can or one dozen large ripe peaches use two 

 coffee cups of sugar and a pint of water. Break the peaches 

 slightly, mix with the water and sugar, and let stand half 

 an hour, stirring once in a while to dissolve the sugar. Then 

 add the stiff-whipped whites of three eggs, place in mould 

 and pack in salt and ice for six hours. 



