The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-08-24
!: THE HOUSEHOLD
THE LUSCIOUS PEACH.

| lar Fruit.
| Ihat luscious fruit the peach, Is rel
lshed by almosts everybody, in what
ever form 1t may appear. The usual
manner of cooking peaches Is canning,
preserving, or picking for winter use,
put the fruit may be prepared also in
many other delicious ways. each one
seeming more acceptable than the
others.
The skin of the peach is very un-
wholesome, cooked or in the natural
state, and always should be removed.
Inc peach stone contains a nut meat
that is exceedingly good to use as a
Havor IN custards, creams and syrups.
| 10 make peach compete: Put into
a saucepan, incorporation two cups to
one, granulated sugar and water; put
over the fire, and when the sugar Is
melted and the syrup boiling put in,
a lew at time, the peaches that have
been peeled and cut into halves and
COOK them until they are tender but
! not SOFT enough to lose their shape;
take the peaches out with perforated
spoon and arrange them in a circle or
pyramid on glass dish. Cook the re-
naming peaches and add to the others.
crack the stones, remove the meats,
blanch them and add to the boiling
sugar. Let the syrup cook fifteen min
utes, or until 1T will almost jelly; when
| coiu take from the fire, and when the
| syrup IS cool, but not set, put with a
spoon over the peaches. The .syruu
shoulo be cold enough to remain on
the Irult. When the peaches are per
Iectly cold, serve them with cream or
| boiled custard.
"A delicious dish is made TINS. Peel
as many good-sized peaches as are
/ neeoed, cut them in halves. and Law
them in cold water to keep them from
turning dark. Remove the meats from
the stones, blanch them, and add dou-
BILE the quantity of blanched almonds
that there are peach meats; chop the
nut meats together, Drain the pre-
pared Irult and fill the space in each
half with the chopped nuts; place the
halves together and stand them in a
baking dish, onessbeside the other. so
they cannot fall apart. Put a tea
spoonful of sugar upon each peach,
add two tablespoonful of sherry, COW
er the dish and place in the oven In a
pan of hot water. Cook from fifteen
to twenty minutes When the fruit be-
comes cold SO the peaches can be han
died without breaking, carefully re-
move them to a glass platter Serve
them very cold. ySweeten and flavor
with Wine or scant pint of cream, whip
and drain it well, and pile it around
the peaches.
Sponge cake with peaches and
whipped cream is an exceedingly nice
dessert. Bake a delicate sponge. sun
shine or angel cake, in biscuit tin,
making thick sheet. When the cake
becomes cool enough to handle, split
it with a sharp pointed knife through
the center, around the edge and break
the cake apart. Lay the lower part on
pretty platter, cover the cake thicEly
with peeled and sliced peaches, sprin-
kle powdered sugar over them, and
place the upper part Of the cake on
the prepared peaches. Meanwhile
sweeten some cream and flavor with
wine, whip light drain well and keep
in cold place Pile over the cake,
covering it ALL eBlancfl and chop fine
few almonds and scatter over the
cream.
A peach pudding may be made Of
stale sponge cake. Cut the cake in
thick slices, dip them in sherry, and
put layer in the bottom Of pudding
dish. Fill the dish with peeled and
sliced peaches and sprinkle the fruit
with sugar. Make a meringue Of the
whites Of two eggs, beaten light, and
two tablespoonfuls Of sugar; spread the
meringue over the peaches and place
in a moderately cool oven long enough
to lightly brown over the top. Make a
custard Of one pint of milk and half
a cup Of sugar. When the milk boils
stir in the beaten yolks Of the eggs,
cook a moment and remove from the
fire. Stir the custard until partly cool,
then flavor with one teaspoonful of
vanilla, and serve with the pudding
for sauce. Both the custard and
pudding should be ice cold
For a peach and rice pudding: Wash
half cup of rice and soak for an hour
or more in water enough to cover it,
Put two and one-half cups of milk over
the fire in double boiler. Drain the
water from the rice and put the rice
with the milk; add a saltspoonsful Of
salt and cook slowly two hours with
out stirring. Select one dozen large
peaches, peel, cut them in halves and
lay in cold water to prevent their turn
ing dark. Make syrup Of one and
one-half cups ofssugar and an equal
amount of water; put the prepared
peaches in the syrup and let them Just
simmer fifteen minutes. Then take up
the rice and arrange half of it in a
mound on a hot dish. Over the rice
put half Of the peaches. If any of the
halves are broken use them on this
layer. Cover these with the remaining
half of rice and arrange the peaches
that are left prettily over the top.
Add two Indispensable of wine to the
hot syrup, pour 1t over the rice and
peaches, and serve.
A pretty way to serve peaches whole:
Select perfect fruit and frost them by
first dipping them in boiling water fer
moment; then rub the skin off, Have
beaten light the whites Of three eggs
and add to them couple of tablespoon
fuls of water Dip the peaches in the
egg mixture and then roll them in
sifted powdered sugar; place upon
plate, not allowing one peach to touch
another, and put the plate in window
where the fruit can get sun and air.
When the coating is partly dry, roll
again in the sugar. When perfectly
dry put in cold but dry place until
ready to serve. rArrange them on
dainty dish and garnish with maiden
hair fern or geranium leaves.
The old recipes of the grandmothers
are perhaps better than any new ways
that can be found Zone is for peach
cobbler. Line a pudding dish with a
thick crust. Peel and cut into quarters
peaches enough to fill the dish. heaping
them; cover with SUGAR. little ground