The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1901-08-21
SUGGESTIONS FOR
TABLE AND KITCHEN.


These are q chefs speciality. Select large,
ripe freestone peaches; cut them IN halves;
OF shredded sweet and bitter almonds or use
q few Of the peach kernels instead or the
bitter almonds Dust them well with pow
dered sugar and broil them In a fine double
wire broiler. Serve them hot with scalded
J cream favored with orange and croutons
Of sponge cake Drowned In butter.
Peach Cups.
Beat two eggs without separating until
light: add them to a pint OF milk. Measure
two and a half cups Of sifted flour: add
half a teaspoonfuI Of salt and two table,
again. Make a well In center Of the -four.
| pour the liquid in gradually. stirring it
| add two level Tablespoonful Of melted but.
ter and mix well. Grease small custard
| cups or muffin tins: drop In a spoonful Of
pared and stone removed. placing the hol-
low side Of the peach up. Cover with an
other spoonful Of batter and dust with
steamed half an hour or baked in the oven
for twenty minutes Serve with orange
sauce.
Peach Patties.
Hollow out little stale sponge cakes.
brush with butter inside and out: place In
each cake two halves Of peaches. peeled
little orange marmalade or strawberry pre-
serve In the center. Sprinkle with sugar
and chopped almonds or peanuts and bake
In oven until peaches are tender. Serve
with peach sirups favored with vanilla or
little sherry. Very ripe peaches should be
used, SO as not to require long cooking.
Baked Peaches.
This Is a nice way to serve peaches when
they are a little too green and hard for
eating uncooked: Cut them In halves. pare
ers. with smooth side up. in q deep earthen
pie dish, with the bottom Of the dish Just
covered with water: sprinkle sugar over
until tender. but not soft enough to break.
These may be served hot. or cold, with
whipped cream or merfnsue.
Take slices of sponge cake. angel food or
soft gingerbread and trim Into rounds:
cover with ripe Peaches cut small: dust
sweetened whipped cream.
New Peach Cobbler.
Fill a baking dish with whole peeled
peaches: add two cups OF water; cover the
tender: then drain on the Juice and let
cool. Beat four eggs and a CUP of sugar
together until light; then add a tablespoon
Of salt. the juice from the peaches and q
pint of sweet milk. Sift and measure q
scant cup Of flour: add a teaspoonful Of
hour and other ingredients together. and
then pour over the peaches; bake in a quick
minutes. Serve with cream.
Peach Cheese.
Pare and quarter eighteen yellow, ripe
peaches. sweeten them with one cup Of
pOWoSico sugar aAo ret tLcm stduQ IN u
covered dish for two hours: soak three
fourths Of a package OF gelatin In three
fourths OF q cup Of cold water for ten min
utes: then dissolve by pouring over II three
fourtts Of a cup Of boiling water: stir until
dissolved. then strain. Put the sweetened
peaches through q sieve or vegetable press:
add the gelatin and get in a pan of cracked
ice or Ice water and stir until IL begins to
thicken: then stir in carefully a pint Of
lain Sh' mold and set u ON ies0 to Q hard n. Serve Serve
with orange sauce or cold fruit sauce.
Peach SOufne
Put q quart Of sweetened yellow peach
pulp into . glass dish that has been tenn
pered to the heat of oven Cover with a
rich egg custard to the depth Of two inches:
then with the white Of the eggs left from
the custard. beaten to a stin froth. pilins
It up roughly; dust with powdered sugar
and place in a slow oven until the egg
whites are q delicate brown.
Canned Hucklebefries.
Wash and pick the berries over carefully.
discarding the soft and unrfpo berries. To
every quart Of berries allow one cup Of
half . pint. Of sugar., and Just watef enough
= keel them tom burning. Phee oysr The