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Classic
Cook Books
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page 145
sprinkle some sugar on, and chop them very small with a silver spoon--if the
peaches be sufficiently ripe, they will become a smooth pulp; add as much cream
or rich milk as you have peaches; put more sugar, and freeze it.
COFFEE CREAM.
TOAST two gills of raw coffee till it is a light brown, and not a grain burnt;
put it hot from the toaster without grinding it, into a quart of rich, and
perfectly sweet milk; boil it, and add the yelks of eight eggs; when done,
strain it through a sieve, and sweeten it; if properly done, it will not be
discoloured. The coffee may be dried, and will answer for making in the usual
way to drink, allowing more for the quantity of water, than if it had not gone
through this process.
QUINCE CREAM.
WASH ripe quinces and boil them whole till quite tender--let them stand to drain
and cool--then rub them through a hair sieve; mix with the pulp as much
cochineal finely powdered, as will make it a pretty colour; then add an equal
quantity of cream, and sweeten it.
Pears or apples may be used, prepared in the same manner.
CITRON CREAM.
CUT the finest citron melons when perfectly ripe--take out the seeds, and slice
the nicest part into a China bowl in small pieces, that will lie conveniently;
cover them with powdered sugar, and let them stand several hours--then drain off
the syrup they have
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Classic
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