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Peaches in Custard

Select large ripe free-stone peaches. Peel them carefully. Open each just far enough to enable you to extract the stone and to slip into its place a maraschino cherry. Have ready a custard made by cooking together in a double boiler three cupfuls of milk and four tablespoonfuls of sugar, until the milk is scalding hot and the sugar entirely dissolved and then adding slowly the separately beaten yolks and whites of five eggs. Stir the custard constantly until it thickens, and let it become thoroughly cold before flavoring it with a little maraschino. When this has been done, dip each peach in the custard and then sprinkle it with powdered sugar. Arrange the peaches in a deep dish and put this in ice. It may be set in a pan and cracked ice heaped about it that the fruit may be completely chilled. Set the custard also where it will become very cold. Just before serving, pour the remainder of the custard around the peaches, not over them, and heap whipped cream on top of the fruit. This dessert is especially good when made from fresh peaches, but in winter the preserved fruit may be used.