Scald the milk; stir in the corn-starch wet with cold milk. Simmer, stirring carefully until it begins to thicken. Take from the fire and put in the butter. Beat the eggs light, and add when the corn-starch is lukewarm. Whip all until light and smooth. Put a thick substratum of peaches in the bottom of a buttered baking-dish; strew with the sugar and pour the créma gently over them. Bake in a pretty quick oven ten minutes. Then spread with a méringue made of the whites of five eggs, whisked stiff with a little powdered sugar. Shut the oven-door for two minutes to harden this.
Eat warm with sauce, or cold with cream.
Ristori Puffs.
5 eggs.
The weight of the eggs in flour.
Half their weight in butter and in sugar.
Juice of 1 lemon, and half the grated peel.
½ teaspoonful soda, dissolved in hot water.
Rub the butter and sugar to a cream, whisking until it is very light. Beat the whites to a standing froth; the yolks thick and smooth. Strain the latter through a sieve into the butter and sugar; stir in well; add the lemon, the soda, and the flour alternately with the whites, beating up rapidly after these go in. Have ready small cups or muffin-rings, well-buttered; put the mixture into them, and bake at once. In less than half an hour they should rise high in the pans. Test with a clean straw to see if they are done; turn out upon a hot dish, and serve with jelly sauce.