Peel and cut into small pieces three or four choice and very ripe peaches (White Heaths are good), so that when done there will be a cupful. Put them into a bowl, with half a cup of powdered sugar, and the white of one egg. Beat with a fork for _half an hour_, when it will be a thick, perfectly smooth, velvety cream, with a delightful peach flavor, and may be eaten _ad libitum_ by an invalid. SNOW PUDDING ¼ Box of gelatine. ¼ Cup of cold water. 1 Cup of boiling water. 1 Cup of sugar. ¼ Cup of lemon-juice. Whites of three eggs.[39] _For the sauce_: Yolks of two eggs. 2 Tablespoons of sugar. ½ Saltspoon of salt. 1 Pint of milk. ½ Teaspoon of vanilla. Divide a box of gelatine into fourths by notching one of the upright edges. Cut off one fourth of the box for a measure, which can afterward be used as a cover. When taking out a fourth, be sure to pack the measure as closely as it was packed in the box. Soak the gelatine in the cold water for half an hour. Then pour on the boiling water, add the sugar and lemon-juice, stir for a minute, and strain through a fine wire strainer into a granite pan; place the pan in iced water to cool. Meanwhile beat the eggs as light as possible, and as soon as the gelatine mixture begins to thicken, or is about as thick as honey, turn in the eggs, and stir slowly and regularly, with the back of the bowl of the spoon against the bottom of the pan, until the egg is mixed completely with the gelatine and the whole nearly stiff. Just before it becomes firm turn it into a melon-mold, and return it to the iced water to harden. It should be perfectly white, _literally_, like snow. With the materials for the sauce make a soft custard, cool it, and serve with the pudding either in a pitcher, or poured around it in an ice-cream dish, or other shallow pudding-dish. PRINCESS PUDDING ¼ Box of gelatine. ¼ Cup of cold water. ¾ Cup of boiling water. 1 Cup of sugar. ½ Cup of white wine (sherry). Juice of one lemon. Whites of three eggs. _For the sauce_: 1 Pint of milk. Yolks of two eggs. 3 Tablespoons of sugar. 1 Saltspoon of salt. 1 Teaspoon of rose-water. The process is exactly the same as for _snow pudding_, and it is served in the same manner, with the soft custard for a sauce. Ordinary sherry wine may be used, although white sherry is better. CORN-STARCH PUDDING 1½ Tablespoons of corn-starch. 1 Tablespoon of sugar. 1 Saltspoon of salt. 2 Tablespoons of cold water. 1 Pint of milk.