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.
Hard Sauce
- ⅓ cup butter.
- 1 cup Confectioner’s sugar.
- ½ teaspoon vanilla.
- ½ teaspoon lemon.
Process: Cream butter, add sugar gradually, while stirring constantly. Add extracts, drop by drop, while beating. Brandy may be used instead of extracts. Force mixture through a pastry bag and star tube on to a cold plate, sprinkle with nutmeg.
Coffee Jelly
- 2 tablespoons granulated gelatin.
- ⅓ cup cold water.
- 1 cup boiling water.
- 6 tablespoons sugar.
- 2 cups left-over coffee.
- ½ teaspoon vanilla.
Coffee Jelly
Process: Soak gelatin thirty minutes in cold water, dissolve in boiling water, strain through sieve, add to sugar and coffee, add vanilla. Turn into a ring mold and chill. Unmold on a cold glass platter and fill centre of mold with whipped cream, sweetened and flavored, delicately, with vanilla.