Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-07-21
DELICIOUS DESSERTS
PEACH RECIPES FOR INSTANT AND
FUTURE USES.
A Dozen Ways of Serving the De-
licious Queen of Summer
Fruits.

in halves one dozen peaches, and cook for
ten minutes in boiling syrup, made of one
and one-half cups of sugar and pint of
water. On taking the saucepan from the
fire turn into it half a box Of gelatine which
has been soaking for two hours in about
one-haf cup of water. SCI the saucepan
into a basin of cold water, stirring occa-
sionally until the mixture 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 tablespoonful of maraschino put
with the gelatlne improves the flavor of
this CONNECTION.
A Compete.
To make a compete of peaches, cut the
pared fruit in half and put in a saucepan
with four tablespoonfuls of sugar. Let
them get heated through. Put each half
peach on a square of sponge cake, hollow
side up. Mosten one tablespoonful of corn
starch with cold water, adding two tea
spoonfuls 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 and make an
appetizing dish. Serve with plain or whip
ped cream. This dessert is quickly pre-
pared, 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 it to the peach pulp,
and beat until thick, smooth and velvety.
Pour into a mold, which must be placed on
ice. Serve with sweetened whipped, a
n n Toni 10 nd tic
fours. Peach foam can be made of canned
peaches.
A Peach Pudding.
A delicious peach pudding is made in this
way: Fill a 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 off
the juice from the peaches and let it stand
till cool. Add to the juice one pint sweet
milk, four well-beat ten eggs, a small cup
of flour which has one teaspoonful of bak-
ing powder mixed in it, one cup of sugar,
one tablespoonful of melted butter and
little salt. Beat well and then pour this
mixture over the peaches; bake until
rich brown, and serve with cream.
Another Pudding.
Another way to make a peach pudding is
to line the bottom Of deep dish with thick
slices Of stale sponge cake, soaked in sher-
ry. Fill the dish with sliced and peeled
peaches, well sweetened. Spread a me-
ringue over the top and leave 1t In the oven
long enough to brown Serve very cold,
with cream.
Peach Fritters.
Cut the peeled fruit in half, sprinkle with
sugar mostened with maraschino, and roll
them in powdered macaroons before Dip
ping them in the batter Fry to an amber
color, roll in sugar, and serve hot.
Fine Sauce.
A peach sauce to use with plain pudding
say, a bread pudding-is made by mash
ing to a pulp very ripe peaches which have
been pared and cut in pieces Add sugar
to sweeten and a tablespoonful of melted
butter. Stir well together and put on the
fire to cook. Serve warm.
A Peach Pie.
For a peach pie line pie plate with good
puff paste and fill with peeled and halved
peaches. Sprinkle the fruit with sugar
about half a cup-and sift over one table,
spoonful of flour. If the fruit is not juicy
use less flour. Add few bits of butter
and bake
Frozen peaches make a good summer
dessert. Peel and slice quantity Of
peaches-about two quarts-cover with one
pound of sugar and let them stand for two
hours. Mash fine, add one quart Of cold
water and freeze the same ice cream.
Peach Cheese.
Peach cheese requires to every pound of
fruit three and three-quarters of pound Of
sugar. Pare and slice the peaches. Put the
skins and pits in a saucepan with little
water and boil slowly. Strain through a
jelly bag. Put the peaches in this Juice
which should be almost cold, and boil until
the fruit is a soft paste; stir and mash often
while boiling then add and hnjl
slowly, stirring constantly. If at the end of
fifteen minutes it is removed from the fire
it is peach marmalade. If it is boiled
longer, or until thick enough to cut with
a knife, it is cheese marmalade. This can
be used for sweet sandwiches or eaten as
a dessert with cream.
For branded Peaches.
Make a syrup of half pound of sugar
and half a teacup of water for each pound
Of fruit. Skim carefully, as the scum rises
in boiling; then put in the whole, peeled
peaches and boil until tender, no longer.
Put the peaches in glass jars and pour over
the fruit the syrup. to which has been added
half pint of white brandy to every pound
of peaches. After the peaches have been
taken from the syrup boil 1t little longer
to thicken it. Peaches carefully brushed
and not peeled are preferred by some house
quire no spices. but it adds to the flavor to
put in each jar Of fruit a few blanched
peach pits or almonds. The syrup must be
cold before the brandy is added.
Sweet Picked Peaches.
Peel and halve the fruit. To four pounds
of fruit allow one pound of sugar and a
pint Of vinegar, a tables poonful of ground
allspice, a teaspoonful ground cinnamon
half a teaspoonful of mace and half nut
meg. Tie the spices in a muslin bag and
put it in the vinegar and sugar, which must
be boiling before the peaches are put in
and let them simmer until half cooked.
Turn into stone jar. The following day
heat the liquor to the boiling point and
turn over the fruit. Continue this for five
days. On the fifth day put the peaches on
with the liquor and simmer until tender
Put in glass jars and SEAL