How To Make Peach Souffle

12 peaches

1 pint of cream

1 cupful of granulated sugar

1/2 pint of water

Peel the peaches by plunging them in hot water; remove the stones and press the peaches through a colander. Add the granulated sugar and the water, and when the sugar is thoroughly dissolved, turn the mix ture into an ice-cream freezer and turn slowly until it begins to freeze. Then fold in the cream whipped to a stiff froth. Cover the freezer, repack and stand aside for one and a half to two hours. At serving time plunge the can a moment in hot water, and turn the soufflé on a round dish. This should be frozen quite hard on the outside, but should be soft and creamy in the center; or, if one prefers to serve it from the pantry, dish it in punch or dessert glasses.

All Fruit Souffles may be made after the same recipe, using the same proportions of uncooked fruit and cream, with more or less sugar, according to the tartness of the fruit.