The times., 1898-07-17
PEACH LORE.
Delicious Dishes Composed of This
Queen of Fruits.

Delicious Dishes Composed of This
Queen of Fruits.
Here is wisdom distilled from Expert
ence through bringing Up IN peach
country. Never try to use green peaches
or those which plucked green. have come
to feint or ripeness afterward. Nd
market peach can ripen on the tree. IL
would be unmarkstable before 1t had
gone 1000 miles.
IT Is the worst possible economy to buy
poor peaches. For one thing. the wasts
is double-then what is eatable Is neveE
satisfactory.
Another thing, clingstone peaches ara
best for cooking. ciearstone ones for
serving raw. Somehow that variety Ia
far and away the more sayory. II they
are cooked on the seed. they keep their
flavor better. If that Is impracticable,
cook plenty OF seed with them.
Peach Junket-Bring a quart Of rich
new milk TO a boil. sweeten II with four
tablespoons of sugar, and flavor II 10
taste. When blood warm add to IL twd
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
-
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 Jeily-Prepare the fruit as
for junket, but set 1T in clear glass nap
pies. Make a clear lemon Jelly. using
the fruit gelatine, and flavor IL with
ginger and the Juice of two fresh lemons
Just as it begins to set pour enough
around the peaches to half cover them
Set them on ice with the rest of the Jelly.
When IL is hard break 1t 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 draw
back. II must be prepared on the instant
Of serving. You need the ripest, juciest
clearstone peaches. Put them on ice un-
til ready to peel and crush. Have ready
some ice broken the size Of small mar
bles. Half fill deep thin glasses with 1t,
and lay on top three Jumps Of sugar
wet in brandy. Fill with crushed peach
es. and send TO table with whipped cream
on top. Another way is to leave out the
brandy, and pour either cIaret or dash
of liquor over the fruit. Or a lemon may
be squeezed over IT. or It may be flooded
with a creamy custard. In either OF the
last cases use powdered sugar plentifully
on top of the peaches
Peach Pyramid.-Peel and halve ripe
clearstone peaches. Lay enough Of them
on a fat dish with the hollows up to form
a square. Put in each hollow lump OF
sugar that has been rubbed on the yell
low rind of a lemon until II Is well flavor
ed, and then add a smaller layer OF
peaches and fill their hOllows likewise.
| Continue until you have a pyramid.
| Squeeze the juice OF two lemons over II,
/ dust Ii thickIy with powdered sugar and
/ keep cold until served.
| Compete of Peaches.-Make quart OF
1 strong ginger tea. Add TO il l 1-2 pounds
4 Of sugar and the juice and yellow rfnd
| of three lemons. Boil and skim well.
/ then throw in a few at a time ripe cling
/ stone peaches. peeled but on the seed.
/ Let them cook till tender. skim out and
| put in more peaches taking care 10 Keep
| them whole When all are cooked heap
| them on a handsome glass dish skim
/ out the lemon peel and add 20 the sirup
/ enough gelatine. dissolved IN cold water.
/ TO make a firm Jelly. Pour the jelly in a
/ shallow dish and when hard cut into
shapes. Lay them over the peaches and
put on top Of all the curls OF lemon peel
I Serve very cold As good as it is pretty,
for a high tea
Raked Peaches-Indian peaches are the
best Peel. but leave them whole, ana
stick two cloves in each Put tnen N Q
baking dish, letting the sides touch, cover
them with sugar, dot all the top WIFI
humps OF butter. and bake in steadV
hut not slow oven until done. Exceiiei.'
| cold or hot The finest possible retlSn
for game or fowl OF roast pig, as wen as
a fine dessert
Peach Dumplings-Rol good puff paste
into rounds six inches across. shape the
rounds into cups by pinchins Up tn-
edges. Set the cups in a baking pan. and
put in each big ripe peach on the seed
! also a generous quantity OF sugar ana
I butter. II you like things very ricn, use
swestcake dough instead OF pun paste
Cook at the same heat as biscuit Wnen
half done fill up the cups with sugar ana
butter Do not require sauce out may
be served with II.
Peach and Tomato Salad-Take ha1 a
dozen firm white peaches and as many
frem red tomatoes Peel and quarter, not
slice them, and set on ice. Put into a
bowl heaping teaspoon of sugar, q
salfspoon of celery salt, one-quarter as
much white pepper, a dust of cayenne
pepper and five drops OF taoasco. Aou
TO this aIternatiyely. a little at time
| and all the while stirring, four table
spoons of salad oil and the juice OF two
lines. If properly mixed it will be tht
consistence Of cream. Line four salad
/ howl with leaves Of heart lettuce. Pie
the peaches and tomatoes in the middle
mixing them agr.aeably. At the very las
minute pour over them the dressing II
serving. put a spoonful of salad In tns
middle Of lettuce leaf.