PEACH ICE CREAM

1 pint carton frozen peaches ¥g cup sugar Juice of 1 lemon Pinch of salt

Put all together in electric mixer with- out thawing peaches (so they won’t dark- en) and beat to a mush. Freeze 1 hour. Beat whites of 2 eggs, add 2 tablespoons sugar, add 2 egg yolks and mix. Whip 1 cup cream to custard consistency, com- bine with beaten eggs. Remove peach mixture to chilled bowl; beat and blend all together, return to freezing tray and freeze. In using fresh peaches mash thor- oughly and double the amount of sugar, as frozen peaches are already sweetened.

—CLARA K. LEITH

SHERRY PUDDING

This light, delicate dessert has a festive air. It is a fine finish for the heavy (Thanksgiving) dinner.

2 eggs separated

14 cup sugar

344 cup sherry

1 envelope unflavored gelatin

4 cup cold water

Pinch of salt

12 cup sugar

4 cup shaved sweet chocolate Mix egg yolks with sugar and sherry in the top of a double boiler. Cook over simmering water until slightly thickened. The mixture will boil over hot water be- cause of the low boiling point of sherry. Soften gelatin in cold water and stir into sherry mixture. Cool. Beat egg whites with salt until stiff, gradually add 4 cup sugar, and continue beating until mix- ture is like a meringue. Fold in the cus- tard mixture and pour into mold. Chill. Unmold on serving dish and_ sprinkle shaved sweet chocolate over the pudding. Serve 4 to 6. —HEATHER ROBERTS

STRAWBERRY MARLOW ICE CREAM

20 marshmallows

1 cup water

1 pint cream

1 cup berries (strawberries or rasp- berries)

1 teaspoon orange juice

1 teaspoon sugar

Wash and stem and cut berries. Mix with sugar and orange juice. Let stand 30 minutes. Steam marshmallows over hot water until liquid. Remove from heat. Add berries and cool. When slightly stiffened combine with - stiffly whipped cream. Freeze without stirring. —BERTHA BRANDRETH

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RHUBARB FLUFF

2 cups hot stewed rhubarb 14 cup sugar 1 tablespoon lemon juice 114 teaspoons gelatine softened in 2 tablespoons cold water

Add sugar, lemon juice and gelatine to rhubarb, and cool. As it thickens whip til the mixture holds its shape. Fold in 2 egg whites beaten with 2 tablespoons sugar. Set in refrigerator for awhile.

—VIOLET JONES

UNCOOKED ICE CREAM

2 egg yolks

4 Cup sugar Beat well, and add 1 teaspoon grated orange rind and 4 cup juice. Fold in 2 egg whites, stiffly beaten.

Add: 12 teaspoon salt 3 tablespoons sugar % cup whipped cream

Fold all together and freeze quickly. —Doris ‘TRITES

PEACH REFRIGERATOR CAKE

14 cup butter

1 cup confectioners’ sugar

2 egg yolks

1 cup chopped drained peaches

1 teaspoon almond extract

2 egg whites

1 package chocolate wafers Whipped cream

Cream butter; add sugar slowly. Add egg yolks, mix well. Add chopped peaches and extract. Beat egg whites stiff, and fold in. Line cake pan with waxed paper, put a layer of wafers on bottom and sides, fill pan with alternate layers of mixture and wafers. Put in refrigerator overnight. ‘To serve turn out and cover with whipped cream, and slice.

—DoROTHY DODMAN

QUICKIE DESSERT

To make a quick dessert when you for- get to thaw the frozen fruit in time, di- vide the fruit into individual dishes, then prepare a simple cooked custard or use a packaged vanilla pudding, or tapi- oca pudding, prepared according to di- rections. While still boiling hot, pour custard or pudding over the fruit. By the time you are ready to serve it, the hot custard will have thawed the fruit and the fruit will have chilled the custard.

—CLARA K. LEITH