Peach Trifle.
12 fine peaches, pared and sliced very thin; 1 package Coxe’s gelatine; 2 cups white sugar; 1 pint of boiling and 1 cup of cold, water; 1 cup of rich, sweet cream, with a pinch of soda dissolved in it, then whipped light in a syllabub-churn.
Soak the gelatine two hours in the cup of cold water. Put it, with peaches and sugar, into a bowl; cover, and let stand an hour. Then pour on the boiling water; stir and mash the peaches, and strain through muslin. When cold and slightly congealed, beat in quickly, a spoonful at a time, the whipped cream. It should be thick and white, or faintly colored. Form in a wet mould set an ice. Eat with cake.
Fourth Week. Friday.
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Cauliflower Soup, without Meat. Fillets of Halibut, with Potatoes.
Beef’s Tongue, with Peas.
Green Corn Pudding. Raw Cucumbers.
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Melons, Peaches, and Pears.
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