New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-09-30
PEACH DESSERTS.
DELICIOUS PIES AND PrDDrNGs.


The peach presents pre-eminently the quality Of
being the most delicious fruit, for puddings and
pies. not excepting the apple. the only fruit that
| can in any way dispute It's pre-enlnencc Whether
served in pie. incascd In the dainiiest ffpaste or
covered high with meringue. in one of those de-
| licous frut-batter pdddings for which the French
are famous. or in the true Southern dessert Of a
! 'cobbler" In which every "old nanny" before the
war was expected TO excel II she would have any
| claim 70 the position OF a cook the peach shows
its preeminent qualities fruit tha; loses moth
| ing when cooked in paste.
The true Southern "robbler" Is not commonly "a
miar Northern tables. 1t is always "A
| pudding baked in deep crust. in appearance re-
sembling an ordinary peach pie, made or three
inches thicker. But the genuine Southern "cobblcr"
also contains brandy, and Is quite different dish
TO make the "cobbler selec, a quart Of the incest
yellow peaches. dead ripe. Peel Them cut them In
halves or quarters as you please leaving In the pits
| Turn over them scant half-cup Of brandy, mixed
with half cup Of sugar melted In a gill Of water
to syrup Put these ingredients Ia an earthen
puddng-dish, certainly two inches deep. Scatter
bits Of butter all. See that the "cobber' is
sweet enough, and this Will depend somewhat upon
the sweetness OF the peaches Some peaches require
almost as much as cup of sugar. Cover the
pudding-dsh with layer Of the richest puf- paste
rolled out about quarter Of an inch thick. and
let 1t bake In moderately hot oven for about three
quarters Of hour. The genuine Southern cook
used cup of brandy and omitted the water. bat
this makes rather strong havoring. This dessert
may be served as II IL or with hard butter and
sugar sauce
The French batter pudding is a delicate des-
sert. but the less delicious. Boil In a saucepan
half cup Of milk Add tablespoonfuls Of but
ter. The moment the milk boils and the butter is
thoroughly melted turn in cup Of -four and stir thor
oughly The batter should "c!eave from the sauce
pan, and should be Of smooth firm consistency tina;
will not cling to the finger when It is pressed upon
H. When the batter has cooled little stir in the
yoks Of three eggs and three tablespoonfus Of
powdered sugar Finally add slowly the whites OF
three eggs beaten to a stiff froth Fo.d the whites
in break them up. but to tighten the
whole mass. Butter two-quart mould Put layer
OF the paste about half an inch mick the bottom
Cut ripe. peeled peaches In three slices. enough
TO make layer OF fruit of the thickness
Cover this with layer OF the batter. and repeat the
fruit and batter again alternately until the batter
is exhausted. taking that the last layer is
OF batter Set the mould containing the pudding In
the oven in pan Of warm water reaching halfway
up the sides Of the mould. Let 1t cook In this way
for an hour and half having the mould carefully
covered. Turn the pudding out hot dessert
plate and serve 1t with kirsch
To make this krsch sauce. melt a cup OF granu-
lated sugar in two cups OF cold water Mix an even
tablespoonful Of cornstarch with tablespoonful Of
syrup when 1t is boiling hot. and finally add the
mixture TO the remainder Of the syrup Let this boil
UP over the nrc beating IL all the time Tor about
three minutes. or until II is thoroughly cooked. Add
half a Sill Of kirsch and strain the sauce into
bowl This makes the clear transparent French
sauce which Is so often served with apple, peach
and other fruit pud1ings
Not every one knows the genuine peach merngue.
that most delicious Of al fruit meringues Line a
pie-piate with good paste Cook quart of peaches.
peeled and cut IN slices. with two-thr1s of their
kernels. When they thoroughly cooked. press
them through PURGE sieve or coarse siraner.
Add tablespoonful OF cornstarch melted In n lite
water. and let II boil up in the strained sauce for
pe-pate with this mixture and le, Ii bake IN a
quick oven for half an hour. A. the end OF this
time remove Ii. and let IL cool Peat the whites Of
three eggs 10 stiff froth add three ,ahl"spoonfuls
OF powdered sugar. dried and sified and juice Of
half small lemon. Spread this meringue over the
pie dredge II Literally with powdered sugar. and put
Il in a moderately hot oven. At the end OF ten
minutes 1t should be ligh; brown all over
II /; browns more rapidly the Is too hot and
nothing Is disastrous 10 the success Of meringue
Slowly and evenly. and does not brown until 1t has
risen. does II fall fat after 1t Is taken from the
oven
4 we.,-made peach fritter Is almos; perfect
dish apple fritter. Begin by preparing the
batter. Put heaping cup Of -four IN a bowl add
oil which is pure and fresh beyond suspicion. Add |
also tablespoonful Of brandy In which few
peach kernels have been soaking. Brandy favored '
with peach kernels may be kept hand. TO be !
used in desserts and sauces. always taking care 10
use It in dishes tina: TO be cooked so that the
prussc acid Of the kernels may be evaporated by |
the heat. and thus rendered harmless. Beat the |
batter well with cold water enough TO give IL proper
and set II aside for from two 10 twelve
hours according 10 convenience. Some cooks go so
far to say that fritter batter "ripens. and s /
better for keeping a week. 80 long as the whites OF
bovo been adj a