Categories: Desserts 
      Yield: 4 servings 
  
      2 c  Sugar 
      1 c  Water 
     12    Peaches 
      3    Egg whites 
  
  Make a syrup and add well-mashed fresh peaches.  When frozen add 
  beaten whites and finish as directed. 
   
  Or peel and quarter fresh peaches, add syrup and put at once 
  in mold, having first placed some of the slices of peaches in 
  bottom of mold; cover, bind and pack for five or six hours; 
  cream and sugar may be used instead of the syrup, making *Peaches and 
  Cream Ice*. Whipping the cream is an addition. 
   
  Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT 
  Cookbook echo moderator, net/node 004/005