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Peaches in Jelly

Take one pint can of peaches and separate the peaches and syrup; soak the peaches in a little brandy if you like, or you may use brandy peaches and their syrup; put a package of Cox's gelatine into a cup of cold water and let it stand an hour; then add the juice and peel of one lemon, a cup of boiling water, two tablespoonfuls of brandy, a cup of sugar, and the syrup from the peaches; stir the whole over a hot fire a moment, until the gelatine is thoroughly melted, strain twice through a flannel bag, put a few peaches in the jelly mould and a little of the jelly, and let it stand until it begins to stiffen, then add more jelly and peaches and do so until your peaches and jelly are used up; then place on ice, serve in an ornamental dish and garnish with peach leaves, if in the season, or with candied fruits.