Miss Parloa's kitchen companion

When the layer of jelly has hardened in the mould, arrange the slices of peach tastefully upon it, and moisten them with three table-spoonfuls of the liquid jelly. Let this harden (it will require only about ten minutes, if the mould be set in a cold place) ; then completely cover the peaches with the liquid jelly, and let the dish stand until this layer gets hard. Set a quart mould in the centre of the larger mould, and fill it with ice and water. Into the space between the two moulds pour the remainder of the liquid jelly, and carefully put away the moulds in order that the jelly may harden. If they be put in a cool place, and the outer mould be surrounded with ice and water, the jelly will harden in two hours ; but it is well, if possible, to let it stand for three or four hours. Next whip the cream. A quart will yield three quarts of whipped cream, and there will be about a gill of unwhipped cream left for use with coffee or chocolate. Place the whipped cream where it will keep cool, and as soon as the jelly in the mould is hard, put the peaches and sugar on the fire. Heat slowly, and when the mixture gets boiling hot, add the soaked gelatine. Take from the fire immediately, and stir until the gelatine is dissolved. Now remove the ice, and nearly all the water from the small mould, and pour in enough warm water to make the entire quantity blood warm, and to raise the level almost to the top of the mould. As soon as the jelly begins to melt from the heat of the water, gently raise the mould. Set the basin containing the peach and gelatine into a pan of ice-water, and as soon as the mixture gets cool, add a quart of whipped cream. Stir gently until the liquid becomes so thick that it will scarcely flow freely from the spoon when it is raised ; then turn it into the space left by the removal of the small mould from the jelly. Set away for half an hour, and it will then be ready to serve. At serving-time put the mould in a pan of blood-warm water for about twenty seconds, and then wipe it. Place a flat dish upside down, over the opening of the mould, and turn the dish and mould simultaneously. Hold them still for a moment, and then raise the mould slowly, leaving the chartreuse on the dish. Heap the whipped cream around it. * Apple Float. The materials required are : four eggs, a pint of milk, a cupful of stewed and strained tart apple, half a cupful of powdered sugar, and half a teaspoonful of vanilla extract. Reserve half a cupful of the milk, and put the remainder on the fire in a double-boiler. Beat together all the yolks and one of the whites of the eggs, and add to them the cold milk and half the sugar. Stir well, and after pouring the boiling milk over it, put the mixture into the double-boiler. Stir constantly for five minutes; and if at the end of that time the mixture be thick and smooth, take it from the fire immediately. Turn into the bowl, and set away to cool ; and when it is cold, add the vanilla flavoring, and turn into a deep glass dish. Beat the whites of the three eggs to a stiff froth, and beat the remaining sugar into this froth. Next beat in the strained apple ; and when the mixture is light and smooth, heap it in the centre of the custard.