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Croquante of Peaches

18 nice ripe peaches I pound of sugar I pint of small strawberries 1½ pint of water The recipe for Charlotte Russe Boil the sugar and water together until it is brittle when dropped in cold water; that is, when it begins to boil up in large bubbles, take a little of it on a spoon and drop it into cold water; if it snaps in breaking, it is sufficiently boiled. Take it from the fire immediately. Rub a plain two-quart mould with melted butter or oil. Have ready the peaches pared, cut into halves and stoned, the strawberries stemmed. Put a piece of peach on a wooden skewer, dip it in the syrup, then dip a berry in the syrup, and place in the centre of the peach where the stone was taken out, then press it against the side of the mould, and so continue until the mould is lined, then stand away in a cold place to harden. When hard, fill with Charlotte Russe, and stand in a cold place for an hour or two. When ready to serve, put a plate over the mould, turn it upside down, wipe the outside of the mould with a warm cloth, then carefully lift it off. This dish is both beautiful and good.