Peach Cream
Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them very sweet, and mash to a fine jam. To each quart of peaches, add one pint of cream and one pint of rich milk. Mix well and freeze. If you cannot get cream, melt an ounce of Cox's gelatine in a cup of water. Boil the milk, pour it on the gelatine, and when cold, mix with the peaches.--L. D. L. Peach Cream.
To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiff froth with a patent egg-whip, one with a wheel, if convenient; if not, use the common egg-whip. Then peel soft, ripe peaches till you have about two quarts. As you peel, sprinkle over them two teacups powdered white sugar. Mash quickly with a silver tablespoon, or run through a colander, if the fruit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-fourth to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. This beating and cutting down is required only for the common freezer, the patent freezer needing nothing of the kind.
Tie over the freezer large newspapers, to exclude the air, and set aside till wanted.
Apricot cream may be made exactly by this receipt.--Mrs. S. T.