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Pear Ice-Cream

Peel twelve mellow pears, cut them in quarters and core, pass them through a fine hair-sieve with one pint of cream, sweeten to taste with sugar, and squeeze in a little lemon juice. Turn the preparation into a freezing-pot working it from the sides to the middle as it freezes. When frozen put the cream in an ice-mould, cover and pack it in ice. Turn the contents of the mould onto a dish when ready to serve.