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Peach Creams

Rub the contents of a tin of peaches through a sieve, then add a quarter of an ounce of gelatine that has been melted and heated in a little of the peach syrup, the juice of a quarter of a lemon, and three ounces of castor sugar. Whip half a pint of cream, add this to the other ingredients with three drops of cochineal; stir till it commences to set, then decorate a mould with chopped cherries, angelica, or candied fruit cut into small pieces; put in the mixture, and when quite cold turn out carefully; garnish with little heaps of whipped cream, some pink and the others white.