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flavor, then add the dissolved Junket Tablet, stir quickly for one-half minute and pour into ice cream can, let stand undisturbed ten or fifteen minutes or until set. Pack with ice and salt and freeze.

Pistachio Ice Cream

Excerpt from an article by Alice Bradley in "Woman's Home Companion"

This is the best ice cream for the money that we know. It may be made ready for the freezer early in the morning, and kept in the ice box until it is convenient to freeze it. It is quite possible to utilize cream that is not perfectly fresh.

Put in the can of the freezer one pint of milk, one half cup of heavy cream, one-third cup sugar, one teaspoonful vanilla, one-half teaspoon of almond extract, a few grains of salt, and vegetable color paste to make a delicate green color. Set the freezer in a pan of hot water. As soon as the mixture is lukewarm, add one Junket Tablet dissolved in one tablespoon cold water. Mix thoroughly and let stand until firm. Put in the ice box until ready to freeze, then put can in the freezer tub, adjust the crank, put in three small measures of ice that has been crushed in a heavy bag or shaved fine with an ice shaver, cover this evenly with one measure of rock salt, add three measures more of ice and one of salt, let stand five minutes and then turn the crank of the freezer for about ten minutes, when it may be turned a little more rapidly. Continue the turning until the mixture is firm.

Remove the dasher, pack ice cream solidly into the can, surround with four measures of ice to one of salt, cover with heavy burlap bag or newspaper and keep in a cold place until needed. Be sure the opening in the side of the freezer tub is not plugged up, so that any surplus of salt water will drain off instead of getting into the freezer. It may be necessary to repack the freezer if the cream is frozen very long in advance of the meal. The cream may be put into a mold, set in the fireless cooker kettle, surrounded with ice and salt and left in the fireless cooker all day. Peel peaches, cut in thin slices, sprinkle with sugar and set in the ice box to chill. To serve, place peaches in chilled dessert glasses, cover with ice cream and garnish each with a candied cherry.