Peach Chartreuse

Rub stewed or canned peaches through a sieve, add 2 cups of milk, 4 tablespoons of sugar and the strained juice of half a lemon. Put over the fire and stir in 1 oz. of gelatine, which has been soaked beforehand in cold water for 10 or 15 minutes. When gelatine has been dissolved pour into a wet ring mould, and when set turn out, and serve with halves of peaches in the centre.

Peach Sponge

Pare one pound of peaches, and remove the stones. Press the peaches through a colander; add 1 cup of boiling water, one cupful of sugar and two tablespoonfuls of lemon juice. Cover 1/2 oz. of gelatine with a little cold water, and let it soak fifteen minutes; add it to the peach pulp, stir over the fire until the gelatine is dissolved; take from the fire, turn the mixture into a bowl, stand the bowl in another of cracked ice or ice water, and stir carefully until it begins to congeal, but is not stiff. Fold in the well-beaten whites of two eggs, turn at once into a mould, and put away to harden.