New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-08-23

a svrup of a cup Of water to two cups Of sugar.
Quarter the twelve peaches. after peeling them
Throw them into the boiling syrup with one-haf
the peach kernels. Let the peaches cook for I'VE
minutes after it begins 10 boil Sometimes wine
glass Of kirsch is added 10 the peaches. Put two
large tablcspoonfuls OF the peaches in each portion
of pastry and fold them up in IT, Butter ana hour
six pieces OF cloth. each eight inches square TIE
up the dumpngs In these cloths ana dr'p nom
into a broad covered kettle Of boiling water 1t
the water be brough, the boiling point as quick
~ as possible and boil rapidly around them Tor
half hour.
These durnpIines are also delicious v hen made In
Tin cups holding about half pint. Line the cups
with pieces Of The paste rolled out to quarter If
an inch in thickness FIJI them each with peaches
and cover them with Of pastry. Set them
in a steamer and steam them half an hour Turr
them out or a hot platter ard serve them with
nice brandy or wine sauce.
peach rice pudding is made of half cup OF rice
boiled for twenty-five minutes in mixture OF one
pin, Of milk and one Of water with even tea
spoonful of salt When the rice Is done 1t Will have
absorbed the liquid and each grain will be swollen
out 70 three or four times its original size Shake
the rice well and add half cup Of sugar and
easpoonful Of orange extract. Beat two eggs thor
oughy and stir them into the rice and beat II well
for TWO minutes over the fire. Arrange a layer OF
the rice in a wel-buttered three-pint rice mould.
Cover it with pieces Of stewed peaches prepared in
the same way they FOR the dunplinss. Cover
them with more rice and add more peaches ana
finish with the remainder of the rice
Sc, the mould away for the rice . become Geld
Turn IT out on low crystal platter and decorate
it with tablespoonful Of canded angelica cut n
bits and the same quantity Of cherries. Serve IT
with whipped cream. wreathed around well sweet
ened and Favored with sherry maraschno.
A Jelly Of gold leaf with peaches is very deco
ra,,ve dish To make the Jelly use half package
Of celatine a cup Of sugar two lemons. half cup
Of cold water. a pint Of boiling wa-er. gill
Of eau de vie de Dantzic and -wo table
spoonfuls OF brandy. Soak the 3elaHae in tta
cold water for two hours then pour the boiling
water over It: CRATE in the peel Of half lemon and
add the Juice Of two Stir the mixture over the fir
until the gelatine Is thoroughly melted. II will
take two minutes Do cook ii longer. or Won
will be likely develop the strong. disarrceahle
odor and favor which geatne acquires when II IS
cooked for any length Of time Ado tho sugar and
stir It until IS melted. and finally add the brardy
Shake the bottle Of de vie De Danzic 70 mix the
gold leaf thoroughly through H. and pour n gill
Let The eau 10 vie settle and pour of he cieor quid
IN the iellv leaving the gold leaf that Is = the
bottom 70 use later Sink Quart mould in ice
Set abou, two-thirds Of the Jelly in a pan contain
ing Ice and add 70 Il the gold leaf which has been
kept back
SIR the iellv until Il begins - gTOr ih.ck then
pour II into the mould Prepare about six large
r,u4 pea chcs cut in half. Stir them In sugar until
they are clear Lay them over tho gold-leaf jelly
and pour around then \ httle Of the third portio-
% clear iev set aside. Let The mould stand until
the peaches are fastened down by IT'S hardening
around them Then add another la,er; fssten this
in the same way and when It is hard pour in the
,erv remaining and set the mould away 10 harden.
This Is y very pretty dessert. The upper third IL
full Of the glitter OF the gold leaf while the lower
portion shows the clear preserved reaches IN the
tev Strange II may seem. tho gold leaf IS 60
fine and 60 much part Of The LIQUOR th1t J. docs
not interfere with its delicious flavor and peculiar
aroma.
An open peach pie served with whipped cream
may he novelty TO many housekeepers. II is Ger
tainlv one Of the most delightful Of Ell pics II Is
so excellent as foundation 70 pies ~ peach plum
pineapple Roll out thin layer OF good p'errus,
a Gun Of half butter and nalf swc"t lard mixel
roughly through two CUPS 81 psstry nour ana made
Line rather deep TN pie plate tnose tins ls,-
pr If YOU have neither ample marmel' de Jelly IN
1nr M. ~ sLt,s and sound cores Stew the anples
using only water enough 10 keep them from burn
Ing When s InnS prrss co ,ha, there viii ~
lmmps Law aside the clear juice that first runs
6nun uitle Take the apple skins and sound
cores with any peach skins on hnnd-,hougn these
Guns Of peeling and cores. Boil them down until
they thoroughly tender ana aGd the ice TX,
,rhoio messing the pulD 10 extract every particle
~ u1uid Poll this juice down rapidly Tor f"enty
minutes and then measur" Il ana 70 every pint ~
inice nd a pint Of sugar Then cook II down unin
II iellies By using all the apple skins ana core
and reach skins in Their season me supply on
Ieily may be constantly kept in the house -.
Snresd the bottom OF the crust OF the peach pie
with a min Iaver Of the strained sfewed apple or
rnarnalade and slice ripe peaches over H. dr"deinR
them "a ther fhcky with graduated sugar Let IN"
Die bake three-quarters OF an hour When II done
10 melt then pour over It about quarter OF cup
OF melted Jelly either apple or apple and peacn
Serve the Die with whipped cream piled over IT, or