The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1900-07-22

The syrup will jelly all about the fruit
and make an aDpetizing dish. Serve
dessert is quickly prepared, or within
an hour if you have ice.
Fruit Foam.
Peach Foam-Pare and cut I'D half
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 beat
until thick. smooth and VelVety. Pour
into mold, which must be placed on
ice. Serve with sweetened. whipped.
plain, thick, double cream, and
petits fours. 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 off the juice from the
peaches and let it stand till cool. Add
10 the Juice one pint sweet milk, four
Wen beaten eggs, small cup of flour,
which has one teasDoonful of baking
powder mixed in it, one cup of sugar.
one tablespoonful of melted butter and
little salt. Beat we'll and then pour
this mixture over the peaches; bake
until a rich brown, and serve with
cream.
Another Pudding.
Another way to make a peach md
ding is to line the bottom of a deep
dish with thick slices of stale sponge
cake, soaked in sherry, Fill the dish
with sliced and peeled peaches. we'll
sweetened. Spread a meringue over
the TOP and leave it in 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.
and roll them in powdered macaroons
before dipping them in the batter. Fry
10 an amber color, roll in sugar, and
serve hot.
A Fine Sauce.
A peach sauce to use with plain
pudding-say a bread pudding-is made
py maShlng to pulp very ripe peaches
Whlch nave 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 peach pie line a 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 tablespoonful of flour. If the fruit |
is not juicy, use less flour. Add a few |
bits of butter and bake.
An Ice.
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 i
same as ice cream.
Peach Cheese.
Peach cheese requires to every pound
OF fruit, three and three-quarters of a
pound of sugar. Pare and slice the
peaches. Put the skins and pits in a
saucepan with a 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 the sugar
and boil slowly, stirring constantly. If.
at the end of fifteen minutes, it is re-
moved from the fire, it is peach
marmalade. If it is boiled longer. or
until thick enough to cut with a knife,
II IS cheese marmalade. This can be
used for sweet sandwiches or eaten as
4 dessert. with cream.
For Branded Peaches.
Make a syrup of half a pound of
sugar and half teacup of water for
each pound of fruit. Skim carefully.
rs the scum rises in boiling; then put
n the whole, peeled peaches and boil
until tender, no longer Put the
in glass jars and pour over the
ru1t the syrup, to which has been ad-
led half a pint of white brandy to
Every pound of peaches. After the
peaches haye been taken from the /.
'yrup, boil 1t little longer to thicken
L reaches carefully brushed and not
peeled are preferred by some house
81 A9QL 'S9q0B7d p9EpUEIq LoI SL9d994
luire no spices, but it adds to the 1
iavor to put in each jar of fruit a few
launched peach pits, or almonds. The
yrup must be cold before the brandy ,
s added
Sweet Picked Peaches.
Peel and halve the fruit. To four /
pounds of fruit allow one pound of {
ugar and pint of vinegar, a table ;
poonful Of ground allspice, a tea
poonful ground cinnamon, half a tea
poonfUl of mace and half a nutmeg.
lie the spices in a muslin bag and put {
in the vinegar and sugar, which
must be boiling before the peaches are
ut in; and let them simmer until half :
ooked- Turn into a stone jar. The ,
day heat the LIQUOR to the !
oiling point and turn over the fruit. :
continue this for five DAYS On the /
fth day put the peaches on with the ;
quor and simmer until tender. Put I
] glass jars and seal