Cream Peach Blancmange
1 ounce of gelatine dissolved in 1 pint of the juice of canned peaches; sweeten with white sugar to the taste. Stir over the fire for twenty minutes, stirring constantly. Skim, if accessary, and pour into 1/2 pint cream (rich milk will do if cream is not convenient, but is not as nice). Stir until cool, pour into a mold wet with cold water and sot in a cool place. Serve plain or with cold cream sauce or plain sweet cream.