Peaches for Ice Cream (Six portions)
2 C-peaches, sliced
2/3 C-sugar
Add the sugar to the peaches and allow to stand in the ice box for ten minutes. Place peaches around the ice cream.
White Cake (Twenty pieces)
½ C-butter
1½ C-sugar
22/3 C-sifted flour
5 t-baking powder
1/8 t-salt
1 C-milk
4 egg whites, beaten stiffly
1 t-vanilla
½ t-lemon extract
Cream the butter, add the sugar, and continue creaming for two minutes. Alternately add all the dry ingredients and the milk. Beat well. Cut and fold in the egg-whites. Add the flavoring. Bake in two buttered layer-cake pans, twenty-five minutes in a moderate oven. Cover with "C" sugar icing.
"C" Sugar Icing (Twenty portions)
3 egg whites
3 C-"C" sugar
2/3 C-water
1 t-vanilla
Cook the sugar and water together without stirring until the icing "clicks" in cold water. Remove from the fire and pour very slowly over the stiffly beaten egg-whites. Beat vigorously and continuously until the icing gets thick and creamy. Add the vanilla. Spread on the cake.
Vanilla Ice Cream (Six portions)