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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

ICE CREAM AND DRINKS

PEACH ICE CREAM
 

 Take 3 pints of cream, 3 pints of milk, 6 eggs, 3 1/2 cups of sugar, 2 heaping tablespoonfuls of cornstarch, 2 teaspoonfuls of vanilla and 1 can of peaches. Cook cornstarch, milk and the yolks of the eggs together. Let cool, then add the cream, peaches and whites of the eggs, and freeze.
 

Sister Zura L. peck, Meyersdale, Pa.