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Peach Trifle

Boil together for five minutes I scant cupful of sugar and I cupful of water, dropping into it, as fast as stoned, the pits from I quart of ripe peaches. Keep the stones in the syrup for ten minutes, drawing the saucepan to the side of the fire. Skim them out and lay in the pared peaches, stewing slowly until they are tender.

Set aside until the first heat has passed off, then press through a sieve. Line a glass dish with stale sponge cakes dipped in sherry, spread over them the cold peach pulp and cover with 11/½ cupfuls of thick cream sweetened and flavored with 2 tablespoonfuls of powdered sugar and ½ of a teaspoonful of vanilla and whipped to a thick solid froth.