The Savannah morning news., 1900-07-22
DELICIOUS PEACH DESSERTS.
A Pickle, a Foam, an Ice, IA Cheese,
Compete, Sauce, n Jelly, a Pud-
ding and Pie.

A Pickle, a Foam, an Ice, IA Cheese,
n Compete, a Sauce, n Jelly, a Pud-
ding and Pie.
To prepare jellled peaches. pare and cut
in halves one dozen peaches and cook
for ten minutes in boiling syrup. made of
one and one-half cups OF sugar and a
pint of water. On taking the saucepan
from the fire turn into it half box of
gelatlne which has been soaking for two
hours in about one-half cup of water
Set the saucepan into a basin of cold
water. stirring occasionally until the mix
ture becomes COOL but before it turns to
jelly turn the mixture into a mold and put
in the ice for two or three hours. When
ready to serve, turn out on a fiat dish
and cover the Jelly with whipped cream.
A tablespoon OF maraschno put with the
gelatine improves the flavor of this con-
lection.
Compete. make compete ot
peaches, cut the pared fruit in half and
put in a saucepan with four tablespoon
fuls of sugar. Let them get heated
through. Put each half peach on a square
of sponge cake, hollow side up. Moisten
one tablespoonful of cornstarch with cold
water, adding two teaspoonfuls of lemon
juice and one egg very lightly whipped,
mixing with the peach syrup and let all
boil together for few moments. When
slightly cool. pour over the peaches and
put in cold place. The syrup will jelly
all about the fruit end make an appetiz-
ing dish. Serve with plain or whipped
cream. This dessert is quickly prepared,
or within an hour if you have ice.
Fruit Foam Peach foam: Pare and
cut up half a dozen peaches, strain
through a sieve and mix the pulp with
powdered sugar, enough to sweeten. Beat
the whites of three eggs to a stiff froth
and add 1t to the peach pulp. and bear
until thick, smooth and velvety. Pour
into a mold which must be placed on
ice. Serve with sweetened. whipped, a
plain. thick. double cream, and petits
tours. Peach foam can be made of can
ned peaches.
A Peach Puddng-A delicious peach
pudding is made in this way; Fill pud-
ding dish with whole. peeled peaches. and
pour over them two cups of water. Cover
closely and bake until the peaches are
tender; then drain off the juice from the
peaches and let II stand till cool Add 10
the juice one pint sweet milk. four we'll
beaten eggs, a small cup Of flour, which
has one teaspoonful of baking powder
mixed in IT, one cup Of sugar, one table
spoonful Of melted butter and little salt
Beat well and then pour this mixture over
the peaches; bake until a rich brown, and
serve with cream.
Anotehr Pudding way to make
a peach pudding is to line the bototm of a
deep dish with thick slices of stale sponge
cake. soaked in sherry. Fill the dish with
sliced and peeled peaches well sweetened.
Spread a meringue over the top and leave
il in the oven long enough to brown. Serve
very cold with cream.
Peach Frtters.-Cut the peeled fruit in
half, sprinkle with sugar moistened with
maraschino, and roll them i'm powdered
macaroons before dipping them in the bat
ter Fry to an amber color, roll in sugar.
and serve hot.
A Fine Sauce-A peach sauce to use
with a plain pudidng-say bread pudding
lis made by MASKING TO pulp very ripe
peaches which have been pared and cut in
pieces. Add sugar to sweeten and a table,
spoonful Of melted butter. Stir well to-
gether aud put on the fire to cook. Serve
warm.
A Peach Pie.-For a peach pie line a pie
plate with good puff paste and I'LL with