Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-24

4
of which so many delicious
frozen desserts can be con-
cocted as the peach. The
strawberry may rise up OH its
vines and argue itself red in tho face
trying TO prove that Ii holds the place
given to the peach. And In strawberry
season perhaps we will all agree with
il. But for the present let US see what
claim the peach has to the place OF
the most freezable fruit.
To begin with. there is plain peach ice
cream One way to make IL is this:
Boil a pint Of cream in "A double boiler
and when it is hot add ten heaping tea
spoonfus Of sugar. Stir until the sugar
is dissolved, take from the fire, add an
other pint of cream. Cool and freeze.
When you feel the dasher cranking
heavily, quickly add a quart OF peach
pulp Turn the dasher for five minutes
more, then remove 1t. pack the cream.
and let it ripen for two hours.
Another way to make peach ice cream
| is to mix a can of condensed milk with
a quart of milk. two eggs. and quart
Of peach pulp. II the mixture is not
sweet enough, add more sugar Neeze.
pack and ripen. Do not be worried IL
the milk and peach mixture apparently
curdles before it is frozen. Sometimes
the acid from the peaches does curdle
the milk. but the grinding and freezing
process turns 1t smooth again. It is be-
cause OF the curdling process that the
peaches are often added after the rest OF
the mixture Is partly frozen.
peaches. cut them in small pieces. and
press them through a vegetable press II
they are very ripe and juicy, they can be
mashed to pulp with silver fork, but
Peach sherbet Is made from the juice
| OF peaches The strip from canned
peaches, IL it Is rich and full Of flavor.
can be substituted for Juice and sugar in
the following recipe:
Boil a quart OF water and a pound OF
granulated sugar together. add quart
OF peach juice and the juice of lemon.
and freeze. When the mixture is stiff
beaten whites Of two eggs. Pack and
allow 1t to mellow for two hours. Keep
this sherbet. like all other sherbets, well
packed in ice.
i kf
Sicilian sherbet is rich and should be
made Of ripe and juicy peaches. To
make it pare q dozen big peaches. stone
them. and cut them in small pieces with
a silver spoon. Add two cupfuls of gran
ulated sugar and two cupfuls of orange
Juice. and stir until the sugar is
thoroughly dissolved Then turn into a
1 freezer and freeze. When you remove
i the dasher add merangue made of a
beaten egg yolk and tablespoonful OF
powdered sugar well mixed. Pack and
lstand In a cool place for two hours.
For peach pudding make rich vanilla
ice cream. Made according to the follow
ing recipe 1t win be of the right con-
Vctr MD a
Scald a quart OF thin cream and
cupful of graduated sugar in double
boiler and cool them. Add a tablespoon
full of vanilla and freeze hard. Line
mold with an inch-and-a-half layer OF
the vanilla cream. and quickly fill the
center with peaches cut in cubes.
Cover the top with a layer Of cream. and
pack in ice and salt for two hours: II
more elaborate pudding is desired. mix
the fruit with whipped cream before put
ting it in the mold.
Peach bonnie is made in this way:
Have ready a pint of stiff1y whipped
cream, to which a few drops of vanilla.
a few drops of orange extract and four
| tablespoonfuls Of powdered sugar have
been added. Put this on the ice. Then
scald a pint OF cream and cupful and
half of granulated sugar. Remove from
the fire and add a pint OF uncooked
cream Cool and add the juice from a
pint Of cut-up peaches. which have been
standing covered with sugar for half an
hour.
Freeze this mixture and when 1t is stifr
add the peaches. Then line mold with
1t, put the whipped cream in the center.
cover the cream with the peach mixture,
and pack and freeze.
For peach mousse. mash fresh peaches
and rub them through a sieve until you
have a cupful Of pulp. Add half table,
spoonful OF lemon juice and sugar to
taste. Dissolve q quarter of an ounce or
gelatin in half q gill of strip from
canned peaches, or strip which has been
cooked with q fresh peach.
Mix this with the fresh peach pulp. As
the mixture begins to harden beat IL until
II is smooth. Then add a cupful of GUS
tard and a gill OF whipped cream. Turn
into q mold and pack in ice and salt