The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-07-24
what to Do with Peaches.

Philadelphia Press.
1t is the worst possible economy to buy
poor peaches. For one thing, the. waste is
double-then what is eatable is never salts
factory.
Another thing, clingstone peaches are best
for cooking, clearstone ones for serving
raw. Somehow that variety is far and away
the more savory. If they are cooked on
the seed they keep their flavor better. If
that is impractidable cook plenty of seed
with them.
Peach Junket.--Bring quart of rich
new milk to a boil, sweeten it with four
tablespoons of sugar and flavor 1t to taste.
When blood warm add to it two teaspoons
of prepared rennet. Peel and halve a dozen
clearstone peaches. Drop brandy on some
Jumps of sugar and put one in the place of
each seed. Set the halves together in the
bottom of cup and fill the cup three parts
with junket. Put the cups on ice until
wanted Serve either with whipped cream
or plain cream sweetened and favored with
peach-seed syrup.
Peaches in Jelly.-Prepare the fruit as for
junket, but set 1t in clear glass naples.
Make a clear lemon jelly, using the fruit
gelatne, and flavor it with ginger and the
juice of two fresh lemons. just as it begins
half cover them. Set them on ice with the
rest of the jelly, When it is hard break
it up in pretty small blocks and heap them
over the tops of the peaches Serve with
cream or sweet white wine.
Peach Cream.-This has but one drawback.
1t must be prepared Oil the instant of serv-
ing. You need the ripest, juciest clearstone
peaches. Put them on ice until ready to peel
sna erusB Hane aay Te ice 3F9 iR the
glasses with it and lay on top three Jumps
of sugar wet in brandy. Fill with crushed
peaches and send to table with whipped
cream on top. Another way is to leave out
the brandy and pour either claret or a dash
of liquor over the fruit or lemon may
IA cd
a creamy custard In either of the last
cases use powdered sugar plentifully on top
of the peaches.
Peach Pyramid.-Peel and halve ripe clear
stone peaches. Lay enough Of them on
fiat dish with the hollows up to form a
square. Put in each hollow lump of sugar
that has been rubbed on the yellow rind of
q lemon until it is well favored, then add a
s a layer of peaches and fil their hol-
pyramid. Squeeze the juice of two lemons
over it, dust it thickly with powdered sugar
and keep cold until served.
Compete of Peaches.-Make a quart OF
strong ginger tea. Add to it one and half
pounds of sugar and the juice and yellow
rind of three lemons. Boil and skim well,
then throw in few at time ripe cling
stone peaches peeled but on the seed. Let
them cook till tender. skim out and put in
more peaches, taking care to keep them
whole When all are cooked heap them on
handsome glass dish. Skim out the lemon
peel and add to the syrup enough gelatine,
dissolved in cold water to make firm Jel-
ly: Pour the jelly in hollow dish, and
the peaches and put on top of all the curls
of lemon peel. Serve very cold. AS good
as it is pretty for high tea .o,,o. -.
best Peel, but leave them whole and stick
two cloves in each Put them in a baking
dish, letting the sides touch, cover them
with sugar, dot all the top with humps of
butter, and bake in steady but not slow
oven until done Excellent cold or hot. The
finest possible relish for game or fowl or
roast pig, as well as a fine dessert.
Peach Dumplings.-Roll good pun paste
into rounds six inches across Shape the
rounds into cups by pinching up the edges.
Set the cups in h baking pan, and put in
each big ripe peach on the seed, also
generous quantity of sugar and butter. If
you like things very rich, use sweet cake
dough instead of puff paste. Cook at the
same heat as biscuit. When half done fill
up the cups with sugar and butter. Do not
require sauce but may be served with II.
Peach and Tomato Salad.-Talxe half
dozen firm white peaches and many firm
red tomatoes Peel and quarter not slice
them, and set on ice. Put into a bowl a
heaping teaspoon of sugar, saltspoon OF
celery salt, one-qnartSr as much white pep
per. a dust Of cayenne pepper and five drops
of tabasco. Add TO this alternately, little
at time, and all the while stirring, four
two lines. If properly mixed 1t win be the
consistency of cream Line your salad bowl
with leaves of heart lettuce Pile the
peaches and tomatoes in the middle mix
Ing them agreeahly. AT the very last min
ute pour over them the dressing. In serv-
ing put spoonful of salad in the middle
of a lettuce Leaf