Peach cream makes a dainty and delicious dessert. Have a dozen ripe
peaches, peel, remove the stones, and then stew them with half a dozen
of the kernels in a syrup made of half a pound of sugar and half a
pint of water. When the peaches are quite soft press them through a
sieve. Mix with the pulp one pint of cream, whipped, and one ounce of
dissolved gelatine. Wet a fancy mould with cold water, pour in the
preparation, and leave till firm. Unmould when serving.
To be sure, there's no way in the world that a peach is so delightful
as when eaten from the hand, but it must be the very best sort of a
peach to be eaten in this way, and the best sorts just now may be a
thought expensive. That is the reason I have suggested ways for
cooking them, because one can use an inferior quality and yet get
perfectly satisfactory results. And that isn't possible with most of
life's commodities.