Hamburg Cream Recipe

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.

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