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about town cocKtail booK f
PEACH MELBA
PARE a ripe peach and cut in halves. Cook in a thin syrup (made
of one cup of sugar and one cup of water) until the peach is
tender. Remove from syrup, drain and chill. Make a puree of fresh
raspberries, by mashing ripe berries and adding sugar to taste.
Chill. In the dessert cup place rich vanilla ice cream. On it lay the
half peach, cavity downward. Over this pour a generous amount
of the raspberry puree.
SIMPLE SIMON SHERBET
Boil 5
and freeze
1 can pineapple
2 cups sugar
2 cups water
minutes and add juice of 1 lemon. Combine when cold
When half frozen add the white of 1 egg beaten stiff.
PINEAPPLE SWEETS
WRAP bacon around ball of canned sweet potato. Skewer with
toothpick, place on round of pineapple and bake in well but
tered pan. These are served as a late supper dish.
A
N attractive way to serve punch is in the hollowed centre of
a block of ice.
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