Peach Ice-Cream.
1 quart of rich milk and as much sweet cream; 4 cups of sugar; 6 eggs; 1 quart of very ripe peaches pared and cut small.
Make as directed in full on Sunday of Second Week in July; but stir in the peaches just before closing the freezer for the second time, beating them well into the congealing cream. Unless they are very sweet, you would do well to dredge them in sugar before they go in.
Fourth Week. Monday.