Frosted Peaches
12 large rich peaches—freestones.
Whites of three eggs, whisked to a standing froth.
2 table-spoonfuls water.
1 cup powdered sugar.
Put water and beaten whites together; dip in each peach when you have rubbed off the fur with a clean cloth, and then roll in powdered sugar. Set up carefully, on the stem end, upon a sheet of white paper, laid on a waiter in a sunny window. When half dry, roll again in the sugar. Expose to the sun and breeze until perfectly dry, then, put in a cool, dry place until you are ready to arrange them in the glass dish for table.
Garnish with green leaves.