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Peach Cream

Peel twelve ripe peaches and remove the stones. Put the peaches in a preserving-pan with eight ounces of crushed loaf sugar and one-half pint of cold water. Boil the fruit gently over a slow fire until it is dissolved, then pass it through a fine hair-sieve. Mix with the pulp one pint of whipped cream and one ounce of dissolved gelatine, color it with a few drops of cochineal and mix it well. Wet a fancy mould with cold water, pour in the preparation, and leave it till firm. When ready to serve, turn it out onto a glass dish.