The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-09-08
sEASONABLE RECIPES.


PEACH PIE--PAre and slice firm,
rich, sweet peaches, one pint for each
pie. OH the pie-dish, and sprinkle
over IL "a" oatmeal 70 the depth Of
One-twelffh Of an inch. Spread the
peaches carefully over this, and pour
over IL evenly, sufficient water 10 wet
the Oatmeal-nearly as much as there
was Of the oatmeal. Then crate an ear
of rich. green corn, add an equal meas
ure Of water, strain through colander,
and stir In fine Graham fiOHr 10 make a
batter, little thinner than for gems.
Smooth down the peaches, and spread
this batter thinly upon the szrface, let
ting il run down and meet the oatmeal
a. the edge. Bake in a moderate oven
until the peaches are tender and the
crust slightly Drowned. Serve cold.
PEACH CUsTARl-PIE.-Mak crust
b. wetting fine Canada oatmeal Cor,
preferably. Schumacher's .A,rD with
l part cold water 70 8 oatmeal. Roll
out the required thickness, and spread
II upon the oiled pie-dish. Then CRATE
and scrape down ears OF rich, well
maturct sweet corn (yery young corn
viii not work in Satisfactorily, add an
equal quantity of water, and strain
through a cOlander. Mix with this an
equal measure Of rich, tender, sweet
peaches, mashed, or very finely sliced.
Fill the crust with this, and decorate
with reG-checked bits Of peach. IL Al
hand Bake ~ minutes in 4 good oven,
not quite hot enough 10 scOreh the
crust Serve cold. The same mixture
--=EeS delicious padding, BIZ !or
some tastes both the pie and the pud-
ding vii require additional sugar
PEACH AND TONAToE SAUCE-Peel
and slice one part rich. sweet peaches,
and TWO parts sweet and. well-ripened
tOmztOes- Mix them thoroughly. and
let them stand where IL Is cool, for an
hour before serving Very sweet, rich
muskmelOns may also be mixed with
tomatoes IN the same way.
PEELING PEACHES. - Peaches are
rarely 30 ripe that they can be peeled
with = knife- They usually require
pam ~hIeh j. tedious jOb. M,
however, the fruit has beea gathered
before quite ripe, and especially if
slightly wifbered, watch - the case
with many brought 20 market, they
may be placef in = cOlander and dipped
into scaldIng water, letting them stand
perhaps five minutes As soon as the
SKINS can De slipped Of with the hand,
take them cut, pour cold water on
them. and skin az once, with the hand,
placing them Immediately in a jar.
sprinkling IN little sugar, If required,
and covering with water. Press a plate
over them Just below the surface 81 the
water, and let them stand two OF three
hours, when they can be served on the
table, where they are usually favor
lie IL for canning, cook AZ once, and
can IN the usual manner.
CANNING PEACHE-. In whatever
manner the skins are removed from
peaches, Il the fruit Is expected after
ward o. keep IL clear, bright color, II
must not be exposed % the air. IL
should BE put 81 once under water. eth
er In the cans Or In the porcelain pre-
serving kettles When the fruit j. re-
quirvd very nice, IL should be pared and
haived, or cut from the stones. and
packed closely in the cans under water
- AAA % ALll'AA sugar. y anu LutA the
cans sci in cool water. heated and boil
ed ~ minutes Take them out. fill with
boiling water, and screw on the lids AZ
once Some prefer % let the steam
5ubbles escape, but If this i done the
bot water must be put in promptly, and
they shouid be covered inside Of two
minutes In this way. unless the peach
- are over ripe. the juice viii be clear
md the fruit ulbrOkel- But for large
Quantities for family use, this Is too I
much trouble. The fruit may be cOUk- f.
II in kettle. dipped into hot cans and I
sealed AZ once Fifteen or ~ minutes /
: = sufficient time 10 cOOk them. They I
nay be canned with OF without stOning 4
md Peeling. The peeling can usually
- separated in eating. Though this .
mould 10, be the rule in canning peach /
:, yet when the hurry comes (as il 4
urely viii II peaches are plenty. and .
he question lies between unpeeled .
,eaches and none al all, let Us have the .
lnPeeled in quantities