Peach Popovers

2 cupfuls of flour.

2 well beaten eggs.

2 teaspoonfuls baking powder.

Milk enough to make batter to drop from a spoon.

1/2 teaspoonful salt.

Butter deep iron gem pans and have them sizzling hot. Put a spoonful of the batter in each, then a layer of sliced peaches and some more of the batter. Bake in a quick oven and serve at once.

Peach Parfait

1 cupful mashed peaches.

Juice of 1 orange.

1/3 cupful water.

1 pint heavy cream.

1 cupful sugar whipped.

2 egg whites.

A drop of bitter almond.

Boil the sugar and water together until it threads and pour gently into the egg whites which should be beaten stiff, whipping constantly. Combine the peaches and orange juice. Beat in the egg-white mixture, stir briskly until cool, and then fold in the cream and almond. Pour into a mold, cover with wax paper and press on the lid; if this does not fit very tightly, dip a cloth in melted lard or paraffin and bind around the edge. Pack in equal parts of ice and salt for four hours. If canned peaches are used, use three-quarters of sugar instead of one cupful.