Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1893-08-04
The LUSCIOUS PEACH.
And Here Are Varied and Tempting Ways In
Which II May be Served.

No variety of home grown fruit is more
highly and deservedly esteemed than the
peach. Not only is it beautiful and deli
| cious in its natural state, but in the hands
| of skllful cook it retains both qualities
admirably, and there seems no limit to its
possibilities. The abundant yield and cor
responding cheapness of this fruit tho pres
ent season should therefore encourage
housewives to experiment in its use and
render suggestions as TO a variety of ways
doubly acceptable.
SrGARIp PEACurs,--Cut large well-rip-
cned peaches into halves, peel and remove
the stones, roll in granulated sugar, set cut
side ny in a ilat-bottomed serving dish, Oil
| the cavities with sugar and put on ice over
night. Serve very cold for breakfast, with
| sweetened whipped cream.
PEACHES IN Simur.-Make y thick syrup
of two teacupiuls of granuatcd sugar one
| cup of water, and the grated rind Of enc
| lemon; remove from the fire, add the juice
| of one lemon, strain and set on ice TO be-
come very cold Prepare the fruit as above
turn one,third of the syrup into similar
| serving dish, arrange half of the
fruit cut side uIv ard in the syrup; I'LL the
cavities with syrup, place the remaining
rest of the syrup over them. Set on ice and
| serve very cold.
JILLIrp PEACHES. dissolve half u box
of gelaiine IN On. cup OF cold water when
soft add one pint of boiling water the
grated rind and juice of two lemons and
two and half cups of sugar. When II he
gins 10 stifien add the well beaten whites Of
three eggs, and pour half of 1t in n large
a a 4
pened peaches into halves, take out the
stones, and arrange them round side up
ward IN the mold of Jelly then pour over
the remainder of the jelly aud set in the ice
box to harden. Serve very cold, turned
out on flat glass dish with custard sauce
or sweetencd whipped cream.
PEAcn PIE.-I4ine deep pie plate with
rich pastry and fill with ripe peaches, peeled
and halved. Sprinkle the fruit plentifuIly
With sugar, add few hits of butter set in
a hot oven, cover closely with large pan
inverted, and bake until the frui, is done.
Make u meringuc of the whites Of three
eggs and two tablespooniuls of sugar,
Favored with vanilla, spread il roughly over
the top of the pie brown slightly, and serve
very cold.
PEA,u TAKrs.- - Line deep tart shells
with rich pastry and bake. Rub the down
from dozen ripe peaches, halye and re-
move the pits; crack few of the batter.
cut up the kernels and stew, closely GOV
cred, for fifteen minutes. Strain the liquid,
stew the fruit in it until it is tender; rub II
through coarse sieve, sweeteu, and boil
ten minutes. When it is cold ill the tart
shells. heap sweetened whipped cream On
the top and serve very cold.
PEAcn PupprsG.--Prepare q pint OF
flour by sitting in it one teaspoonful Of
baking powder and n pinch of salt, then
rub teaspoonful Of butter through it.
Pare Sax large ripe peaches, cut into halver,
and take out the stones. Add one beaten
egg to half cup Of milk. thicken with the
prepared -four, and pour in bu,tered bak-
ing pan. Arrange the p aches over the tap
cut side up, put drop of vanilla extract
in each, fill rith sugar, lay bit Of butter
on the centre of each piece, and bake in
bot oven Serve hot, it'll plain sweetened
cream or vanilla sauce.
PEAcH SALAD.-Pare, cut into halves,
and remove the stones of large, ripe peach
es. Arrange in a bowl with the cut side up
and set on ice. Make dressing Of sis
tsblespoonfuIs Of sugar, four Of Madeira,
one teaspoonful of lemon juice, one-f fourth
Of a teaspoonful of ground cinnamon, and
a little nutmeg. Pour the dressing over and
serve.