Peach Ice Cream No. 2

Ingredients

• 4 cups milk
• 1 tablespoon lemon extract
• 3 cups heavy cream
• ¾ teaspoon salt
• 1 cup sugar
• 2 cups fresh peach pulp

Method

1. 1

   Pare and pit peaches, stew until soft, rub through a sieve.

2. 2

   Mix ingredients in order given, add peach pulp, and freeze.

3. 3

   Let stand two hours before serving.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 47. The excerpt below is the record exactly as published.

PEACH ICE CREAM NO. 1 1}/^ cups peach pulp. Juice one lemon. IJ^ cups granulated sugar. 1 quart thin cream. Process: Pare and stone choice, ripe peaches and rub the pulp through a puree strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt) ; add cream and freeze in the usual way. RICH CHOCOLATE CAKE }/2 cup Cottolene. J/^ cup hot water. 13/2 cups sugar. 3^ cup milk. 4 eggs. 2 cups flour. 4 squares chocolate. 3 teaspoons baking powder. 1 teaspoon cinnamon. 34 teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cin- namon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stifily-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 5Q). SPICED ICED TEA 4 teaspoons tea. 2 cups boiling water. 9 cloves. Process: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best. Hunger is the best seasoning for meat. And thirst for drink. — Cicero. 108 52 Sunday Dinners illTLnday (m Nova Scotia Canapes Pan Broiled Fillets of Beef — Sultana Sauce Carlsbad Potatoes Peas and Onions French Style Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee H ■ ^ NOVA SCOTIA CANAPES Cut white bread in one-third inch sHces; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them deHcately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.) CARLSBAD POTATOES Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and August ^^ Sunday Dinners 109 First Sunday two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley. PEAS AND ONIONS — FRENCH STYLE Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one- third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve. LETTUCE, PEPPERGRASS AND ONION SALAD Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped pepper- grass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve. PEACH ICE CREAM No. g 4 cups milk. 1 tablespoon lemon extract. 3 cups heavy cream. 34 teaspoon salt. 1 cup sugar. 2 cups fresh peach pulp

Cook this with the app: pantry check, scaling, and the assistant.