Vintage Recipes

PEACH ICE-CREAM.

One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze.

FROZEN ORANGES.

Rub the rinds of four oranges in a pound of loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar with the juice of three lemons; set it on ice two hours; then a quart of ice water, and freeze hard, and serve in glasses.

A DAINTY DESSERT.

Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mixing and freezing, the same as water ices, then working and cutting the fruits, and using without straining.

FROZEN CHERRIES.

Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; put in the freezer, and stir rapidly until frozen; heat smooth; set aside half an hour, and serve. That is the way to make frozen cherries.


Frozen Fruits


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