New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-15
T fSE5 14Lx5I
PEACH PIE AND DUMPING.

peach pie or dumping is especially welcome in
the midst Of the of SHOWS There is sug-
gestion Of tropic sunshine and fragrant fruit that
never is present with the dish of canned or pre-
served fruit This IS because canned peaches are
naturally associated with the winter season. and
are so rarely utilized in buildings and pies The
average American housekeeper is considerably a
creature Of precedent, and has hardly yet compre-
hended the fact that canned peaches and other
canned fruits have become in recent years almost
as cheap as fresh fruit There is no special eco
nouic reason why these canned fruits should not
be used freely for desserts. They make delicious
pies Excellent yellow peaches may be purchased
for this purpose by the dozen cans at very low
price.
To make covered peach pie line pieplate with
good ordinary paste Cover the bottom with thin
layer OF strained apple sauce. such as every good
housekeeper should keep hand TO assist In filling
fruit pies in winter 1t gives the peculiar jel-
lied consistency which the liquids of French filings
TO fruit pastry acquire in baking Slice canned yell
low peaches in the pie heaping tn, filling in the
\ sweeten the peaches with about three tablespoon
4lls of sugar. Arrange thin cover Of puff paste
vser the pie. Surround the edge with strip of
PUT paste about inch wide and rolled over TO
Increase the height Of the pie above the tin about
half an inch. Do not press down this edge, except
where you unite II closely to the rest OF the crust
Roll it, so 1t will puff up and be light in baking
Whenever puff paste IS pressed down it viii be
Waite on" Of IN egg. and use the white of an egg not
water 10 unite pieces of paste together. Bake the
pie for about three-Quarters Of an nour. Let the
he hot when the pie Is frst put IN. After
the first twenty minutes. II there If danger OF It's
burning reduce the heat. When DONE dredge the
pie with powdered sugar, and put II back in the
for three minutes.
II is delicious served slightly warm, not hot, with
q dish Of whipped cream.
a PEACH MERINGCE
peach meringue is easily made Of canned fruit.
Cook half Of peaches with about three heap
ing tablespoonfuls OF sugar until the syrup and
peaches reduced to the consistency Of apple
sauce Line a pie plate with pastry, making 1t
about half an inch high above the edges. with a
rolled strip.
II there peach kernels TO favor the peach
filling add the peaches while cooking two
three bitter almonds banched and cut in shreds
The peaches that are canned with the pits the
best for cooking purposes because OF the value Of
the kernels in giving favor TO the cooked fruit.
strained through a coarse sieve II you wish TO be
very economical, add the same amount of apple
peach sauce and make pies. Bake
the filed pie for about half hour, covering il
after the first twenty minutes Make meringuc
OF the whites Of three eggs and three tablespoon
fus OF powdered sugar for every pie. Heap IT
roughly on the pie-if you do put II in orna-
Return the pies the with all the heat turned
OF. Let the merngue cook twenty minutes At
the end Of this time II should be thoroughly risen
and delicate brown If II browns faster. open the
oven door a little while Il is cooking put large
pan Of cold water In the oven 10 reduce the heat