PEACH CUSTARD FROZEN
In a double boiler heat one and one-half quarts of rich milk; when hot stir in one and one-half cups of sugar, the beaten yolks of six eggs. When the custard thickens, set aside to cool. From a quart of fine ripe peaches take the skins and stones; crush with sugar to sweeten to your taste, stir into the cool custard and freeze.
Miss Edna Asch