The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-11

/
| quette building, Chicago, to whom all
| inquiries should be addressed.
All rights reserved by Banning COM
pany, Chicago.
Fair Fruit in Wholesome Dishes.
Following close upon the berry sea-
son comes the larger and more luscious
| fruits. The best liked and choicest of
| these is the peach When allowed toripen
naturally it is q mOrsel fit for better
beings than men. Kissed by the sun
and wet by the dew until it reaches the
| perfection of ripenesS, it might well
| have been the fruit that tempted our
| first family to risk chances of eviction
| from their original holdings When
! the peach IS to be eaten from the hand
/ or peeled, sliced and sugared. select
! the very ripest and finest. using the
| less perfect for compOtes, peach deS-
serts or marmaIade. Use the peach in
| its uncooked state whenever possible,
| as cooking destroys much of the deli
/ cate flavor that makes it so pleasing
i to the taste Many prefer the cling
/ stone peach, considering it superior in
/ flavor; but more depends on the soil
and locality in which the fruit is Guilt
/ peach IS cooked with the stone it has
a richer flavor and therefore for
| splicing, picking and brandy peaches
the cling-stone is best.
The plum does not in any respect
| equal the peach but still ranks as
| general favorite. Like the peach. the
flavor is not improved by cooking, but
it is only fit to be eaten fresh when well
ripened; avoid over-ripe plums as much
as those that are too green. when
served au nature1, and also reject the
skins when uncooked When serving
peaches, apricots p1ums and pears
whole, decorate them with the green
leaves when obtainable or place under
the dish or basket holding the fruit a
mat of dark green ferns. as a sugges-
/ ffCaF f n dc oh fn +t1a4vs
beauty.
PEACH TRIFLE.
Cut stale sponge cake into thin slices
and arrange alternate layers of sliced
peaches sprinkled with sugar and the
slices of cake in a deep glass dish.
Pour over this a custard made cf the
yOlkS of three eggs, four tablespoonful
of sugar and two cups of milk favored
with vanilla. Make meringue of the
whites of the eggs and six tablespoons
of powdered sugar; heap this on top of
the pudding, sprinkle over 1t shredded
cocoanut or a few chopped toasted al
monds and serve very cold.
CREAM OF PEACH SHERBET.
Put one quart of rich milk in a
double boiler over the fire, add a cup
of graduated sugar and stir until dis
solved, cook ten minutes, then set aside
to cool Put sufficient quantity of
peaches through vegetable press or
coarse sieve to make one pint of pulp;
add the cold milk and flavor with
little almond or a few pounded peach
kernels. Freeze same as sherbets
PEACH SOUFFLE.
Rub six or eight fine ripe peaches
through coarse sieve into bowl; add
a cup of powdered sugar sifted free
from Jumps and the yolks of three eggs
well beaten; whip all well together for
five or ten minutes. Whip the whites
of six eggs very stiff and fold carefully
until we'll mixed. Turn into the souffie
dish, sprinkle the top with powdered
sugar and bake in a hot oven five or
six minutes until set Serve at once.
PEACH RUSSE.
Cover half a package of gelatine
with half a cup of cold water and soak
ten minutes or until all the water is
absorbed; then dissolve over hot water.
Reserve one tablespoonful and set
where it will keep warm; strain the re
mainder over one pint of peach pulp.
Add one cup of sugar (powdered).
grated rind of q lemon, little extract
of almond and beat we'll; then fold ia
a pint of whipped cream. A little rich
strawberry. syrup added will give a de-
Hcate peach-blOW tint. Dip a. fancy
mold into hot water; wipe dry; pour
into it the tablespoon of warm gelatine,
turn the mold round and round until
the gelatine thinly coats all parts Be
fore it sets sprinkle over its surface q
few candfed rose leaves and pour in the
mixture. Pack in cracked ice and
coarse salt and let stand for several
hours. Serve on a fiat dish garnished
with delicate fern leaves and a few
pink roses. The candied rose leaves
can be easily made at home
PEACH DUMPLINGS-
Add two teaspoonfuls of baking pow
der and one teaspoonfuI of salt to two
cups of sifted flour; sift again; add a
large tablespoon of butter cut into small
pieces, and rub thoroughly into the flour;
then add gradually enough milk to
make a soft dough that will roll out
easily into a rather thin sheet; cut out
with a large biscuit cutter; with the
thumb and finger make a hollow in the
center Of each biscuit, raising up the
sides to form a cup like a tart she'll
fill each shape with the peeled half of
a peach with the round side up; set the
dumplings on a buttered tin and place
in a hot oven and bake until the peach
es are soft. Serve hot with cream and
sugar.
PLUM BAvARIAN CREAM
Cover half a package of gelatine with
half a cup of cold water and soak until
the gelatine is soft. bout ten minutes
Stew pint of ripe plums in a syrup
made of one cup Of water and half a
cup Of sugar until tender; then put
through vegetable press or sieve. Dis
solve the gelatine over boiling water
Whip and drain q pint cream; add
the gelatine to the plums; mix and turn
into a porcelain-Iined basin and set in a
pan Of cracked ice. Stir until it begins
to thicken, then fold in carefully the
whipped cream: when thoroughly mixed
turn into a mold and set on ice to hard
en- Serve with whipped, sweetened
cream.
PLUM TRIFLE
Cut damson plums in half and cook
until tender in a little syrup; drain and
rub the pulp through a coarse sieve; |
to a cup Of the pulp when colt add the
whites of four eggs beaten to stiff
froth; fill small glass cups half full Of
vanilla custard and when cold put
large spoonful Of the trfie on top, heap
ing it up roughly. Serve very cold.
PLUM CATSUP
Wash and drain four quarts Of dam
son pIums: cover with a quart Of water
and cook slowly until tender. then press
through q sieve. rubbing through az
much pulp and skin as you can; return
10 the l-attLa. add thraa-nuartar Of a |