New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-10-08
'H0JSEE's'esTT TAI Ks
| fOlDIF1A ~
ROLLED PEACH PUDDING.

The following recipes ,or boiled peach pudding arc
published by special request. The peach season IS
nearly over. but canned or preserved fruit az vel
as the fresh may BE used
A simple peach dumping makes delicious pud-
d,ng properly prepared Take Two cups OF nice
nastry four SIT It twice with two teaspoonflls
o. baking powder. and rub into ~ thoroughly a
liberal tablespoonful - butter. DO his carefully;
then mix in quickly one egg. beaten with a liberal
hal,-cup OF milk \ soft paste should be formed
Roll e. out and cut II into squares OF equal size ana
iarya enough 10 hold peach. This paste should be
about a quarter Of inch thick Slice up A p"acn
FOR every square OF pastry. removing the pee ana
stone and stir them over the fire a Jew minutes
With a teaspoonful OF sugar The same amour, of
canned or dried peaches. soaked and stewed may
be used
Fold the peaches up In the squares OF pastry.
no,.,.n,ng the edges 10 seal the fruit up. TIE
each dumping IN a small square or thick Whfe
cloth rubbed with butter and dredgef with hour
Allow plenty Of for the pastry 20 swell. fluhse
the dumplings into broad kettle. ho.dns at least
= g,uor n, boiling water let them boil FOR half an
bour. then turn them and cook them quarter OF
an hour longer. They may be cooked more quickly
in small tin noulds or Tin cups. holding gill each.
Butter and sugar the cups. line them with pastry
rolled thin. and al them with cooked peaches. seal
them I'D with cover OF pastry and steam them
IN a closely covered steamer for half an hour. Serve
them in either case with a hot wine or hard
brandy sauce
most delicious boiled peach pudding is made
with boiled batter somewhat similar TO inc pate-a-
chou used by French cooks IN making cream cakes
and cellars and for many other purposes. IL l. a
peculiarly delicate paste. To make H. put mo a
.aucepan one cup OF milk and TWO even tablespoon
fIis OF butter and soon az this comes 10 ooli
sir In a cup and n half Of wcl.-slite1 pastry nour.
Take the mxture from the fire. beat II Two or mrs"
minutes until an even paste j. formed tid ~"
ynlks Of three eggs, one By one, mixing them IN
thoroughly Now stir In two iabespOohtuls OF
n1wtered sugar. and then add a scam cup o. con-
milk Beat the whites OF three eggs 10 sun iIoth
md roid them gently into the batter. PUT aver
Of this batter the bottom Of the l"o-qIart IN
nuddiny mould. butiered and spr.nkled with sugar
Spread over II a layer OF canned peaches OF ~.
fresh fruit sliced and s.ewcd over ne me ie"
moments with little sugar Continue the ayers
until tho lasf layer OF the paste l. put on Put a
tent cover over the pddting mould. and 81 il. oI
sfsnend f. In pot OF boiling water FOR an nonr ana
a half Serve Il with liquid sauce hax9red WIN WIN
Win or with a simp.e hirsch sauce. rms i az
svceilent sauce for blanc-mange, ana sore co!I
crca m nuddings "a well for hot pid ilnss OF
delicate make II properly made and boiei. WIS
neach pulding is extremely light. ana Incomes
nearly double its original SIC. It'll, ,or
nor the Ki-sch sauce boil together fapliy ioI
~, minutes two cups Of cold water ara one cup
IF sugar-granulated sugar Is the best MIX taos,
enoonful OF cornstarch with haIt cup or co.i
v,,,er and STIR II into the boiled sugar ana WdsI
hsating the sauce rapidly for three minutes Auu a
liquor glass OF Krsch or. II you wsh vine sauce
ada vine glass OF sherry or OF AhueHd.