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.
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.