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Peach Mousse

To a pint of cream whipped stiff, add a cupful of peach pulp and half a cup of powdered sugar.

Pour into a quart melon mold. Place a sheet of parchment or greased paper over the mold before putting on the cover to keep out the salt. Pack in a tub of crushed ice and salt, one part of salt to two of ice. Let freeze about four hours before serving.