Ingredients Jump to Instructions ↓

  1. 6 peaches

  2. 1 cup sugar

  3. 3 cups boiling water

  4. 1/4 cup lemon juice

  5. 1/3 box--

  6. 1/4 ounce--vegetable gelatine

  7. 3 dozen almonds

Instructions Jump to Ingredients ↑

  1. Instructions Pare, and cut into halves six peaches. Heat two cups of water and the sugar to boiling, add the peaches, and cook until tender. Remove, and place each half peach in a sherbet glass or mold. Prepare a jelly, using the peach juice--of which there should be one and one-half cups, adding water to make the required amount if deficient--the lemon juice, and one cup of water in which has been boiled the vegetable gelatine. The gelatine should be previously soaked, thoroughly washed and drained. After the jelly has cooled, and begins to slightly thicken, pour slowly into the glasses or molds. When beginning to set, add to each glass two or three blanched almonds split in halves. Serve with whipped cream.


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