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Peach Mousse and Russe

To each cup of peach pulp (fresh or canned) allow a heaping teaspoon of gelatine (two cups of pulp make a generous quantity). Dissolve gelatine in one-third cup of cold water, then place over steam to dissolve, and strain into the peach pulp. Sweeten well, add a tablespoon of lemon juice and a little raspberry or strawberry syrup. Coat the lining of a fancy mould with a tablespoon of melted gelatine, then pour in the mousse, pack well, cover with ice, and freeze six hours.

Make the Russe in similar manner but fold in at the last a pint of whipped cream and the grated rind of a lemon instead of the lemon juice. Use also a little almond flavouring. (These may be used as filling for a mould lined with vanilla ice cream.)