Line a mold about two inches deep with vanilla ice cream. Fill with sliced peaches, cover with vanilla ice cream. Put on the lid, bind the edges with a strip of buttered cloth, pack in salt and ice and let stand two hours. When ready to serve, unmold and sprinkle with macaroon crumbs.
1 pint milk 1 pint cream.
1 1/2 pints of peach pulp 2 1/2 cupfuls of sugar.
Add half the sugar to the peach pulp and let it stand for two hours, then press it again through a sieve. Scald the milk with half the sugar, let it cool, half freeze it and then add the cream and peach pulp and finish freezing.
Mash and rub enough fresh or canned peaches through a colander to make a cupful. Add to this a teaspoonful of lemon juice, a few drops of almond extract and enough sugar to sweeten it. Dissolve in quarter of a cupful of hot peach juice one and three-quarter tablespoonfuls of granulated gelatin which has been soaked for an hour in half a cupful of cold water. Add the gelatin to the peach mixture. When it begins to set, mix it until smooth, then fold in a half pint of cream whipped to a stiff froth and turn it into a mold. Serve with whipped cream.
Cut peeled peaches into slices and put them in the icebox. Add as much sugar to a half pint of cream as will be needed to sweeten the peaches. Whip the cream to a stiff froth. Just before serving, mix together lightly the peaches and cream; put in a covered mold, and pack in ice and salt. Use but little salt, for the object is to make them very cold and not to freeze them.
Pare and put through a sieve three very ripe peaches. Add two tablespoonfuls of powdered sugar and the yolks of three eggs well beaten. Then stir in carefully the whites of six well beaten eggs. Turn into a greased baking dish and bake in a quick oven for fifteen minutes. Serve at once.
Cook a quarter of a pound of rice in three cupfuls of milk with the grated rind of a lemon and a pinch of salt. When tender and while very moist add a tablespoonful of gelatin dissolved in two tablespoonfuls of boiling water and three tablespoonfuls sugar. When cooled and beginning to set, stir in a cupful of whipped cream. Mold in a ring, serve with canned or fresh peaches in center.
Beat well the yolks of two eggs, add one-half cupful of cold water, one-quarter of a teaspoonful of salt and sufficient sifted flour to make a pour batter. Add one tablespoonful of olive oil or melted butter and the whites of the eggs whipped to a stiff froth. Set away for at least two hours. Pare and halve ripe peaches. Have ready a small deep kettle partly filled with smoking hot fat. Dip each half into the batter so that it may have a coating all over it, lift out with a fork and drop into the hot fat. Do not cook more than three or four at a time. Drain for a moment on unglazed paper, dust with powdered sugar and serve hot.
Pare, halve and pit six large ripe peaches and place the halves together as they were cut. Make a dough precisely the same as for shortening, roll thin and cut with a large round cutter. Lay half a peach cut side up in the center of each, put a small bit of butter and three drops of vanilla in the center of each peach on the forms. Then place the remaining halves of the peaches in position, fold the dough over, roll gently in the hand to make ball-shaped, lay them on a buttered plate, but not closely. Set in a steamer and steam 20 minutes. Serve hot with peach or any sauce preferred.
Soften two tablespoonfuls of granulated gelatin in one-half cupful of cold water, add one-half cupful of boiling water and stir until dissolved, then add one pint of crushed peaches and one-half cupful of sugar. Stir over cracked ice until the mixture begins to thicken. Fold in the whip from one pint of cream, turn into a wet mold, and set aside until firm. Serve with a garnish of peeled and halved peaches.
One quart of peaches cut up in small bits, two cupfuls of sugar, whites of five eggs. Do not beat the eggs at all; just mix everything together and put in the freezer and turn till stiff. This is delicious.
Cover one-half box gelatin with one-half cupful cold water and let stand one-half hour. Pour over one cupful of hot scalded milk and scald until it is dissolved. Take eight ripe peaches, peel, stone and put through a sieve. Add one cupful pulverized sugar. Beat one pint cream gradually into the peaches and the dissolved gelatin, well mixed, pour into molds and stand away to harden.
Remove the center from a loaf of sponge cake, leaving a shell about one-half inch in thickness. Boil four tablespoonfuls each of water and granulated sugar for three minutes. Beat in powdered sugar to make a frosting and spread over the top and sides of the cake. Then sprinkle immediately with finely chopped almonds. Fill with peeled and sliced peaches, sprinkle generously with sugar and serve with cream, either plain or whipped.