Peach Canapes
Saute circles of stale sponge cake in butter until delicately browned. Rub the left-over canned peaches drained from their liquor through a sieve, sweeten with powdered sugar, add a few drops lemon juice and a slight grating nutmeg. Pile peach pulp on circles of cake, mask with whipped cream sweetened and flavored, delicately, with peach extract. Serve as dessert.