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Peach Pudding

Peel twelve ripe peaches and cut them in pieces, put them in a basin, sprinkle fine sugar over and let them stand for an hour. Put one and one-half pints of milk in a double boiler. Before preparing the peaches put one ounce of gelatine or isinglass in a teacupful of milk and let it soak for an hour. Stir four beaten eggs with two tablespoonfuls of finely-powdered sugar and the gelatine in the milk when boiling, and continue stirring for four or five minutes. Take the double boiler off the fire and mix with the custard a little salt and one wineglassful of Madeira. Put the peaches in a glass dish, and when the custard has partly cooled pour it over and leave them for a few hours before serving. It is better, if possible, to make this pudding the preceding day.