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
BURNED-ALMOND ICE-CREAM
Sweeten to your taste a custard of four eggs and one pint of milk. Take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar. Pound to a paste, and add little by little one quart of cream. Mix with the custard and put in a freezer. After it is frozen pack in a mould or serve without moulding.
Mrs. H. J. Sower
CHOCOLATE PARFAIT
Add one cup of thick boiled chocolate and half a cup of sugar to one quart of thick cream. Whip to a froth, pour into a mould, and freeze.
Mrs. W. Reinstein