Ingredients
- 1 pint cream
- 1 pint milk
- 1 cup of sugar
- 1 quart peach pulp
Directions
- Rub the peaches through a sieve to produce a pulp.
- Add a small quantity of the sugar and set aside.
- Place the cream and milk over the fire to allow them to come exactly to the boiling point.
- remove and stir in the remainder of the sugar and set aside to cool.
- add the peach pulp and freeze.
Ingredients
- 1 pint cream
- 1 pint milk
- 1 cup of sugar
- 1 quart peach pulp
Directions
- Rub the peaches through a sieve to produce a pulp.
- Add a small quantity of the sugar and set aside.
- Place the cream and milk over the fire to allow them to come exactly to the boiling point.
- remove and stir in the remainder of the sugar and set aside to cool.
- add the peach pulp and freeze.
Ingredients
- 2 egg yolks
- 1/2 cup of sugar
- 1 tablespoon of flour
- 1 tablespoon of corn starch dissolved in milk
- 1 pint of milk
Directions
- Beat thoroughly yolks of 2 eggs with 1/2 cup of sugar.
- Add 1 heaping tablespoon of flour and 1 even tablespoon of cornstarch dissolved in milk.
- Pour into 1 pint boiling milk and let cook about 3 minutes.
- Let cool and flavor to taste.
Ingredients
- 2 egg yolks
- 1/2 cup of sugar
- 1 tablespoon of flour
- 1 tablespoon of corn starch dissolved in milk
- 1 pint of milk
Directions
- Beat thoroughly yolks of 2 eggs with 1/2 cup of sugar.
- Add 1 heaping tablespoon of flour and 1 even tablespoon of cornstarch dissolved in milk.
- Pour into 1 pint boiling milk and let cook about 3 minutes.
- Let cool and flavor to taste.
Ingredients
- 8 Large Irish Potatoes
- Tomatoes
- Green peas
- Butter
- Seasoning
Directions
- Scrape 8 large Irish potatoes.
- Bake and when soft takeout centers.
- Have tomatoes and green peas stewed together with a little butter; season highly.
- Mix with the potatoes taken from the centers.
- Fill the shells and return to the oven for 10 minutes.
Ingredients
- 8 Large Irish Potatoes
- Tomatoes
- Green peas
- Butter
- Seasoning
Directions
- Scrape 8 large Irish potatoes.
- Bake and when soft takeout centers.
- Have tomatoes and green peas stewed together with a little butter; season highly.
- Mix with the potatoes taken from the centers.
- Fill the shells and return to the oven for 10 minutes.
Ingredients
- Irish Potatoes, cold or freshly boiled.
- Hot Water.
- Flour.
- 1 teaspoon Dixie baking powder.
- lard.
- pepper and salt.
Directions
- Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
- Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
- Fry in boiling lard as you do fritters.
