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Peach Sponge

Strain the juice from a can of preserved peaches and pass the fruit through a fine hair-sieve, then beat it up with the juice and a small quantity of sugar. Put one ounce of isinglass in a basin with one-half pint of cream, let it steep for some time, then stand the basin in a stewpan containing boiling water, and stir the contents until the isinglass has dissolved. Mix the fruit pulp with the cream and stir it, out of the water, until nearly cold. Whisk the whites of three eggs to a stiff froth, stir them in with the cream, and pile it up high in the center of a glass dish. Select several small thickly-berried sprays of holly and brush each leaf carefully over with a strong solution of gum arabic, strew powdered sugar over and leave them until dry. Arrange the sprays of holly round the sponge, and serve.