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Other Sweet Dishes: Juice

PEACH ICE CREAM 3/4 cup of peach pulp Juice of 1/2 lemon 3/4 cup of granulated sugar 1 1/2 cups of thin cream Pare and stone choice, ripe peaches and press the pulp through a "ricer;" add the sugar and lemon juice and turn into the can of a freezer, packed in ice and salt; add the cream and freeze as usual.

PEACH CUP Peach Ice Cream as above 1/2 an orange, peeled, seeded 2 peaches, pared and sliced and sliced Sugar to sweeten Mix the prepared fruit with the sugar; put into chilled cups and dispose peach ice cream above. PEACH SHERBET 2 cups of water Juice of 1 orange or equivalent 1 cup of sugar of peach pulp 3/4 cup of peach pulp Juice of 1/2 lemon Boil the sugar and water twenty minutes; let cool, add the fruit juice and freeze. This may be used with slices of fruit for "Peach Cup." Pineapple and peaches make a particularly good combination for "fruit cup." GRAPEFRUIT SHERBET 2 cups of water 1 cup of juice I cup of sugar Juice of 1 lemon Juice of 1 grapefruit or Candied cherries, chopped fine Boil the sugar and water twenty minutes; let cool, add the fruit juice and freeze. Serve in cups with chopped cherries sprinkled on top. BLOOD ORANGE SHERBET 2 cups of water 1 tablespoonful of cold water 1 cup of sugar Juice of 3 or 4 "blood" 1/4 teaspoonful of granulated oranges gelatine Juice of 1/2 lemon Boil the sugar and water twenty minutes; add the gelatine, soaked in the cold water, and when cold add the fruit juice and freeze as usual. COFFEE PARFAIT 1/2 tablespoonful of gelatine 2 yolks of eggs 1/8 cup of cold water cup of sugar 1 cup of strong coffee 1 1/2 cups of double cream Soak the gelatine in the cold water. Heat the coffee with half the sugar. Beat the yolks, add the rest of the sugar and beat again; cook the yolks in the coffee as boiled custard and when slightly thickened add the gelatine and strain into a cold dish; stir until the mixture thickens a little, fold in the cream, beaten solid, and finish as usual.