THE PEACH AND APRICOT 73 



spoon) into this then set them away to chill. Whip stiff 

 the whites of four or .five eggs with five tablespoons of 

 powdered sugar. Have ready a saucepan of boiling water 

 and into this drop the meringue by spoonfuls, cooking for 

 two minutes, removing with flat skimmer carefully to a 

 plate from which these kisses can be placed in the centres 

 of the peach halves. Sprinkle chopped almonds over them 

 and set on ice. 



PEACH MOUSSE AND RUSSE 



To each cup of peach pulp (fresh or canned) allow 

 a heaping teaspoon of gelatine (two cups of pulp make a 

 generous quantity). Dissolve gelatine in one-third cup of 

 cold water, then place over steam to dissolve, and strain 

 into the peach pulp. Sweeten well, add a tablespoon of 

 lemon juice and a little raspberry or strawberry syrup. 

 Coat the lining of a fancy mould with a tablespoon of 

 melted gelatine, then pour in the mousse, pack well, cover 

 with ice, and freeze six hours. 



Make the Russe in similar manner but fold in at the 

 last a pint of whipped cream and the grated rind of a lemon 

 instead of the lemon juice. Use also a little almond 

 flavouring. (These may be used as filling for a mould lined 

 with vanilla ice cream.) 



PEACH SOUFFLE 



Peel and rub seven or eight fully ripe peaches through 

 a sieve; stir into them a cup of powdered sugar and the 

 beaten yolks of three eggs. Whisk together for eight 

 minutes. Set aside until the whites of six eggs are beaten 

 stiff, then fold carefully into the peach and egg mixture; 

 turn the whole into a souffle dish, sprinkle with sugar, and 

 bake in brisk oven six minutes. 



