Cover one ounce of gelatine with one cup of cold water and let it soak for a half-hour. Pare, and press through a colander six ripe peaches and add a halfcupful of powdered sugar. Whip one pint of cream. Place the gelatine over boiling water until dissolved; add it slowly to the peach pulp, and when the mixture begins to congeal fold in carefully the whipped cream; turn into a mould, and stand aside two or three hours to harden. Serve with plain or whipped cream.
Rub sufficient canned or stewed peaches through a sieve to make a cupful, add 2 cups of milk, 4 table spoons of sugar, the strained juice of half a lemon and heat over the fire, then add 1/2 an ounce of gelatine previously soaked in a little cold water, stir until thoroughly dissolved and pour into a mould lined with sponge fingers and decorate with crystallised cherries. Leave till set, then turn out and put halves of peaches all around.