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Peach Ice Cream No. 1

1½ cups peach pulp. 11/2 cups granulated sugar.

Juice one lemon. 1 quart thin cream.

PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a purée 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.