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Classic
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page 180
STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN
Make a quart of rich custard, with eggs, and sugar and milk; when cold, pour it
on a quart of ripe fruit, mash and pass it through a sieve. Add more sugar if
required by the fruit, and freeze it.
PEACHES AND CREAM FROZEN
Peel and stone a quart of nice yellow peaches; put them in a bowl, sweeten them
well, and chop very fine. If you have sweet cream, put to the fruit a quart of
it; if you have not, take a quart of milk, sweeten it with half a pound of
sugar, let it boil, and when boiling, pour it on to the beaten yolks of four
eggs. When this custard cools, you may add the chopped peaches, which should be
well sweetened. Pour all in the freezer and set it where it can be frozen.
BARLEY OR SAGE CREAM FOR INVALIDS
Wash the sage or barley clean; take a cup of either; put it on the fire with
water to cover it; boil it gently until it is soft. While boiling, put in a
stick of cinnamon, or any seasoning that is agreeable. When the barley has
boiled soft and thick, take it off and strain it; then add to it a rich boiled
custard, sweeten it to taste; add a glass of wine, if liked, and serve it
frozen, or not, as is liked best by the sick.
FROZEN PEACHES AND CREAM
Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them to make
them very sweet; chop them up fine until they are a pulp, and add to them as
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Classic
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