Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-10-17
PEACHES MAKE
fine DESSERT

There is perhaps no other fruit Of
which so many delicious frozen des-
serts can be concocted as the peach
To begin with, there Is plain peach
ice cream. One way to make it is
this: Foil pint of cream in a
double boiler. and when 1t is hot add
10 heaping teaspoonfuls of sugar. Stir
untifthe sugar is dissolved, take from
the fire, add another point of cream
Cool and freeze. When you feel the
dasher cranking heavily, quickly add
"a quart Of peach pulp. Turn the dash
er for five minutes more, then remove
1t, pack the cream. and let 1t ripen for
two hours. d
Another way to make peach ice
|,creamsis to mix can of condensed
milk with a quart OF water, two eggs,
and quart Of peach pulp. II the
mixture Is not sweet enough, add more
sugar Freeze, pack, and ripen.S Do
not be disturbed II the milk and peach
mixture apparently curdies before it
lis frozen. Sometimes the acid from
the peaches does curdle the milk, but
the grinding and freezing process
turns 1t smooth again. 1t is because
of this curdling process that the
teaches are often added after the rest
OF the mixture is partly frozben.
To prepare peach pulp, pare ripe
peaches, cut them in small pieces,
and press them through vegetable
press. II they are very ripe and juicy.
they can be mashed to pulp with q
silver fork, but the vegetable press
method is easier.
Peach sherbet is made from the
juice of peaches. The syrup from
canned peaches, II 1t is rich and full
of flavor, can be substituted for juice
and sugar in the following recipe.
Boil a quart OF water and q pound
Of granulated sugar together, add q
quart Of peach juice and the juice of
q lemon, and freeze. When the mix
ture is stif remove the dasher and
add the stiffly beaten whites of two
eggs. Pack and allow 1t to mellow
for two hours.
Sicilian sherbet Is rich and should
be made of ripe and juicy peaches
To make 1t, pare dozen big peaches,
stone them, and cut them In small
pieces with silver spoon. Add two
cupfuls of graduated sugar and two
cupfuls of orange juice, and stir until
the sugar is thoroughly dissolved.
Then turn into q freezer and freeze.
When you remove the dasher add q
meringue made of beaten egg yolk
and a tablespoonful of powdered
sugar well mixed. Pack and stand in
a cool place for two hours.
For peach pudding make rich yanil-
la ice cream. Made according to the
following recipe it will be Of the right
consistency and flavor: Ii:
Scald quart of thin cream and a
cupful of granulated sugar in double
boiler and cool them. Add table
spoonful Of vanilla and freeze hard.
Line a mold with an inch-and-a-half
layer of the vanilla cream, and quick
! ly fill the center with peaches and cut
in cubes. Cover the top with layer
of cream, and pack In Ice and salt for
two hours. If more elaborate pud-
ding Is desired, mix the fruit with
whipped cream before putting it in
the mold.
Peach bonnie is made in this way:
Have ready a pint of stiffly whipped
cream, to which a few drops of va
nilla, 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 a cupful and half of graduated
sugar. Remove from the fire and add
& point of uncooked cream. Cool and
ad dthe juice from a point of cut-up
peaches, which have been standing
covered with sugar for half an hour.
Freeze this mixture, and when it is
stiff add the peaches. Then line IA
mold with it, put the whipped cream
In the center, cover the cream with
the peach mixture, and pack and
freeze. T-.#
For peach mousse, mash fresh
reaches and rub them through sieve
= until VIM have q rItnftIl M min Add