1 can peaches.

1/3 cup powdered sugar.

2 tablespoons Sherry wine.

1 tablespoon brandy.

2 cups milk Yolks 3 eggs.

Whites 3 eggs.

¼ cup sugar.

1/8 teaspoon salt.

1 1/2 tablespoons granulated gelatine 2 tablespoons cold water.

Drain peaches, cut in quarters, sprinkle with powdered sugar and pour over Sherry and brandy. Make a custard of milk, egg yolks, sugar and salt, and just before removing from fire add gelatine soaked in cold water. Strain and when slightly cooled add liquor drained from peaches. Stir until mixture begins to thicken, then add whites of eggs beaten stiff. Line a mould with peaches, pour in custard and chill.