Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-08-19

| remove the stones ana Doll Inc peacnes
in white sugar syrup; drain on a SIEVE
and remove the skins. Cuta sandwich
loaf of bread in two lengthwise, trim
off all crust from one-half OF 1t and fry
this in hot butter; drain and cool. put
it on fiat dish, arrange the peaches
on top of il, reduce the syrup little
and pour it over the peaches. The top
layer should be covered with whipped
cream.
Peach fritters and peach dumplings
if made carefully, have not the indigest-
ible qualities some culinary writers
would have us believe they possess
SPINACH juice colors q white sauce
prettily, and when poured over hard
boiled eggs, sliced and laid evenly on
the platter, is a tempting dish.
No kitchen should be without scales
to test the integrity OF things purchased
by weight, and to measure the quaint
ties of various recipes.
If sheets or tablecloths are wrung by
putting the selvage through the
wringer, the edges will not curl up,
and they will iron much easier.
A LITTLE kerosene oil rubbed briskly
over the spots on dark clothing will
brighten the garments and remove the
stains almost like magic.
FROZEN PEACHES.
There are many exquisite ways OF
serving this fruit. One is to freeze
them; peel, stone and quarter the
peaches, put them in q crock or freezer
with alternate layers of peach sherbet
or q water ice, or ice cream of any kind
not too highly favored with extracts;
surround the receptacle with ice and
keep it so until wanted.
For peach pudding trim off the crust
from quantity of dry bread ana CRATE
the remaining white part; add to pint
of il one quart OF hot boiled milk, two
ounces of butter, four ounces of sugar,
half teaspoonful of salt and a heap
ing saltspoopful of mixed ground spice.
| When cool whisk into it four we'll
beaten eggs. Peel and slice a dozen
| fine peaches; add them to the mixture;
pour it into a brown bread or deep
pudding mould; place it in or over a
pot of hot water and steam three hours.
Serve either hot or cold and with an
| egg or cream sauce, favored with lemon
/ or vanilla
PEACH MERINGUE.
Peel six ripe peaches, cut them in
halves and remove the stones. Beat
| half pint of rich cream in bowl sur-
rounded with Ice until it is three times
its original quantity. Place the froth
on sieve to drain and keep it on Ice
until wanted. Dredge the peaches
! with sugar. Beat the whites of four
| eggs until very stiff, and add four
ounces of powdered sugar gradually.
| Cover an oven board with white paper
and drop the beaten eggs on it by
| tablespoonfuls, place them over the
range for half an hour, then brown
| slightly in a slow oven, remove the soft
part when they are cold and place half
a peach in the cavity. Place mounds
of the whipped cream on top and serve.
| The meringues may be filled with the
cream and half peach placed in the
centre.
PEACHEso LA cNDE.
Peel and cut the peaches in two and
stew them in clarified sugar syrup.
Fill an oval mould with hot boiled rice,
turn the form out on a dish, arrange
the peaches round it, and decorate with
preserved cherries or other small fruits
from the confectioner's. Mix half
pint of the syrup with a gill each of
sherry and marmalade, pour it over the
dish and serve hot.
PEACHES WITH RICR.
Wash pint of rice thoroughly, scald
it with hot water, drain and cool; add
to the rice quart of rich milk, a quar-
ter of pound of sugar and saltspoon-
full of salt; simmer gently three-quar-
ters OF an hour. When done beat it
with wooden spoon. Wet an oval
mould with water, press the rice into
1t and keep on ice until wanted. Cut
dozen peaches in halves, remove the
stones and boil In syrup made of a
pound of sugar, pint of water and the
juice of two lemons. Turn the rice on
glass dish, arrange the fruit around
1t, pour the syrup over all; when cold
serve.
PEACHES IN SWEET PICKLE.
Mix the following spices together
A teaspoonful each of whole allspice
and cinnamon, a tablespoonful of
minced green ginger, half teaspoon
ful of cloves and one nutmeg broken
into small pieces; put the mixed spice
into an esrthen crock and pour on 1t a
quart of hot vinegar, cover and let it
lnfuse three days, stirring it daily; al
low 1t to settle, then strain. Put into
porcelain lined kettle or pot five
pounds of &c" sugar, add the spiced
vinegar and boil; skim, and when no
! more scum rises it is ready. Do not
prepare your peacLes until the pickle
Is ready. Scald five pounds of firm but
ripe peaches, wipe them well, boil the
pickle and pour 1t over the peaches;
boil five minutes, add the peaches and
pnt into large crock with a cover.
Six days afterward boil up once, fill the
warm jars and make them air tight.
1t sometimes happens that the most
carefully prepared pickles or preserves
will prove disappointment, but if you
will keep all kinds of home made relishes
in a room or cellar free from sudden
changes of temperature you will ex-
perlence very little trouble with them.
Should they appear cloudy or develop
fungold growth, drain off the syrup
and boil up once, or open the jars and
place them IN warm water, which
should be brought to boiling point: all
jars not filed to the top should be re-
filled. This is done best by using the
contents of one OF the Jars, which is
less troublesome than preparing
fresh pickle. Do not put too many
peaches in a jar if quart jars are used ]
nine medium sized peaches to each Jar
will be sufficient.
PRESERVED PEACHES.
Fill four quart steamer with per
fectly sound, ripe peaches, place the
steamer on top of a pot of fast boiling
wa er for three minutes, then remove
and allow the fruit to become cold: |
peel them carefully and weigh them. |
Boil together three pounds of sugar
and one pint of water; remove all scum
until quite clear. Soak q tablespoon
full of gelatine in gill of cold water ten
minutes, drain off the cold and add o
int of hot water. Add this to the
sugar and boil and skim until clear.
Ii NOT clear annnnh uhisk ,ntn IL 4l,o