2 tbs. cold water
Mix milk, sugar, and peach pulp, add gelatine which has been soaked a few minutes in the cold water and dissolved over boiling water. Fold in cream whipped stiff. Freeze.
Raspberry Mousse
(Makes 2 quarts)
1 pt. raspberries
¾ cup sugar
1½ cups whipping cream
Force berries through a sieve, add sugar, and cook until berry mixture thickens, stirring frequently. Cool. Fold in whipped cream. Freeze.
Mint Mousse
(Makes 2 quarts)
1 tsp. gelatine
2 tbs. cold water