The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-08-05
DELICIOUS DESSERTS.
Peach Recipes for Instant and
Future Uses.
A Dozen Ways Of Serving the Delicious
Queen OF Summer Fruits.

and a pint of water On TAX
ing the saucepan from rhe fire, turn into
II half a box OF gelatine which has been
soaking for two hours in about one-halr
cup OF water. Set the saucepan into
basin OF cold water stirring occasionally
until the mixture becomes cold. but be-
fore II turns to Jelly turn the mixture
into mold and put in the ice for two
or three hours. When ready to serve
turn out on fiat dish and cover the
jelly with whipped cream. A tablespoon
ful OF maraschino put with the gelatine
improves the flavor OF this confection.
A. Compete.
To make compete of peaches. cut the
pared fruit in half and put in saucepan
with four tablespoonful of sugar Let
them get heated through Put each half
peach on square of sponge cake, hollow
side up Moisten one tablespoonful OF
corn starch 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 a cold place.
The syrup will Jelly all about the fruit
and make an appetizing dish. Serve with
plain or whipped cream This dessert is
quickly prepared, or within an hour II
you have ice.
Fruit Foam.
Peach foam: Pare and cut up half
dozen peaches. strain through a sieve
and mix the pulp with powdered sugar.
enough to sweeten. Beat the whites of
three eggs to stiff froth ,and add it to
the peach pulp, and beat until thick,
smooth land velvety. Pour into a mold,
which must be placed on ice Serve with
sweetened, whipped. plain, thick. "dou-
ble'' cream, and petits tours. Peach foam
can be made of canned peaches.
A Peach Pudding.
A delicious peach pudding is made in
this way: Fill pudding dish with whole.
peeled peaches. and pour over them two
cups of water. Cover closely and bake
until the peaches are tender: then drain
OF the Juice from the peaches and let
~ stand till cool Add to the juice one
pint sweet milk. four wel-beaten eggs,
n small cup OF -four which has one tea
spoonful OF baking powder mixed In II.
one cup OF sugar. one tablespoonful OF
melted butter and a little salt. Beat well
and then pour. this mixture over the
peaches; bake until a rich brown. and
serve with cream.
Another Pudding.
Another way TO make peach pudding
Is TO lima the bottom OF deep dish with
thick slices OF stale sponge cake. soaked
in sherry Fiji the dish with sliced and
peeled peaches. well sweetened Spread
hi'ttltut pNtf tue tNV HI1 ltdSt IL III
the oven long enough TO brown. Serve
very cold, with cream.
Peach Fritters.
Cut the peeled fruit In half. sprinkle
with sugar moistened with maraschino.S
and roll them In powdered macaroons
before dipping them IN the batter Fry
70 an amber color. roll IN sugar. and
serve hot. isr5
Fine sauce.
peach sauce to use with plain
pudding-say. a bread pudding-is made
by MASKING into a pulp very ripe peaches
which have been pared ana cut in pieces.
Add sugar to sweeten and tablespoon
fu OF melted butter. Stir well together
and put on the fire to cook. Serve warm
A Peach Pie.
For peach pie line PIE plate with
good pun paste and I'll with peeled and
halved peaches Sprinkle the fruit With
one tablespoonful OF -four II the fruit
Is not juicy use less -four. Add few
bits OF butter and bake
An Ice.
Frozen peaches makes a good summer
dessert, Peel and slice quantity %
peachcs-about two qlarts-eover with
one pound OF sugar and let them stand
for two hours. Mash One, add one quart
81 cold water and freeze the same as leo
cream.
Peach Cheese.
Peach cheese requires to every pound
OF frnit three and three-auarters Of a
pound Of sugar. Pare and slice the
peaches Put the skins and pits In a
saucepan with a little water ard boil
slowly. Strain through a jelly bag Put
the peaches II this Juice, which should
he almost cold. and boil until the fruit
Is a soft paste; stir and mash often while
boiling then add the sugar ana Doll slow
I ~, stirring constantly. II AZ the end ~
nfteen minutes II & removed from the
Gre II IL peach marmaladc II I; Il boiled
iorgsr or unttl thick enough 10 cit with
a knife It r. cheese marmaiade This
can be used for sweet sandwiches or
eaten as q dessert with cram.
For Branded Peaches.
Make a syrup u half pound q Sugar
ana half : teacup Of water for each
pound % fruit skim carefully as the
scum rises M boiling. then put IA the
whole, peeled peaches ana bon unti ten
Der no longer Fui ne peagnss. IN glass
70 With hBs hvea added half pinf "
white hrandv g every parug e psaches
After the pvsrhes have been taken from
this syrgp. boa little longer
20 thscken & Pcarhes carefully
brushed and rot peeled are preferred IS
some housekeePerT far bra INDEED peaches.
ThFv require no spices Bat IL ADDS 10 the
aavar 20 pot - zach BAR q fruit : few
b,aBched peach piia or almonds The az
rup musg b. cold before the brandy Is
added
sweet Picked P~srhs.
Peel aud hslve thc trllit TO gour pounds
u fruit allow one pound q sugar and a
pint % vinegar z Tablespoonful - ground
aiispice. a teassaoHtui grpuna cinnam6n.
half a trossoorfai 81 mace and half a
nutmeg he the spices ia muslin har
and pas Il ~ the vinegar and sugar
which pms; he boiling Before the peaches
are put in, and let Them simmer nrtn
z haii cooked TgrH into s stone jar the
following day heas the Mayor to the bon
, ms poin; and turn over the fruit Con-
. tirue thls Tor ave DAYS. on the 9Th day
pa; the peaches On with the llQuor and
simmer until tender. Put ia giasa Jars
aud seal Wa shtngtpn star
Z MOST everyone wiz has whisky for
Z sale coMqases ~ virtues 10 Jesse Moore