Line little muffin pans with puff pastry, rolled about a quarter of an inch thick, brush over with a little beaten egg, then place small pieces of stale bread crusts in the centre to prevent them from puffing up in the centre, and bake in a hot oven for five minutes. Remove and place half a canned peach into each, then dust over with fine sugar and return to the oven long enough to glaze. Serve hot or cold, with a little whipped cream on top of each.
Line the serving-dish with slices of stale cake; fill the dish with sliced peaches, pour a glass of wine over, and dust thickly with sugar. Beat the whites of two eggs until stiff; add two tablespoonfuls of powdered sugar, and beat until fine and dry. Heap this meringue over the peaches, and dust thickly with powdered sugar; place the dish upon a board, and brown quickly in the oven. Stand aside to get cold. Serve with cream. (Save the yolks of the eggs for sauces or mayonnaise.)