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Frozen Peaches And Cream

Peel and slice ripe peaches, perfectly fresh and sound. When sliced mix with cream and sugar to taste; freeze.

BISCUIT GLACÉ A LA CHARLES DICKENS.

One pint of syrup (32 deg.), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream and a little chocolate water-ice, made with half a pint of syrup and four ounces of the best chocolate smoothly mixed and frozen ready. • Mix syrup, yolks, peach pulps, noyeau and a few drops of vanilla; whip high; mix with the whipped cream and set in ice for one hour and a half in brick-shaped moulds; then turn out (if very firm) and cut in slices an inch thick and coat them all over, or on top and sides, with the chocolate ice, smoothing with a knife dipped in cold water.

Serve in paper cases. -Catherine Owen.