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Frosted Peaches

Take two dozen ripe peaches and rub the fur off with a soft cloth. Beat the whites of six eggs and one teacupful of water to a stiff froth, and dip the peaches into it one at a time, rolling each one immediately in powdered white sugar, then lay them stem end downwards, on white paper, on a tray; place it in a window well exposed to the sun; when half dry, roll them again in sugar and place in the sun till quite dry; then keep in a cool place till wanted for use. Arrange them in a glass dish, and garnish with green leaves.