Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-20
Table and Kitchen.


L
| no more delightful or delicious product Of
| tree or vine than the luscious peach.
/ As Its botanical name, Primus Persica,
Indicates, st halls from the royal Persian
gardens. From thence to Greece and sun
ny Italy, losing nothing by transplanting
/ from its native soil. In no country Of it's
| adoption, however, has 1t taken more kindly
| to the change than in the land of the
western SUM-" In America the peach
thrives and comes to perfection from the
sunny south lands to the far northern
| states. varying, of course, as to time of
maturity. according to locality.
How 1t Differs From Other Foods.
| 1t Is characteristic of all fruits that when
| ripe they may be eaten in their raw state.
Most may be eaten either raw or cooked,
| and in some instances their food value and
] flavor are increased by the cooking and the
addition of sugar. The peach, however,
| is notable exception, as cooking destroys
or completely changes the delicate and
| characteristic flavor that makes this fruit
a surprising favorite above all others.
While the peach, like all other fruits,
consists essentially of two parts, the Juices
and the cellular structures in which the
juices are retained, they, unlike other
fruits. seem to partake more of the nature
of substantial food, and are entirely salts
flying to delicate eaters as frequent SUD-
stitute for heavy viands. Their delightful
combination of meat and drink makes them
an exceedingly welcome addition TO oar
summer dietary, and especially to those
/ whose appetite revoltS against meats or
any form of hot foods served for the early
morning meal or luncheon. No more de-
sirable form of refreshment can be offered
at either meal than dish OF ripe mellow
peaches.
Another notable distinction the peach
possesses from other fruits is the small
| amount of saccharine matter contained IN
hsc
| soft delicate texture of the flesh of per-
| fectly ripe unblemshed peaches and make
| them well suited to the equity and dia-
| bette.
| To Serve Peaches Whole.
When the fruit is very ripe it is best to
serve them whole. rs their beauty of form
| and color add much to the enjoyment of
| eating them. Do not wipe them unless it is
| necessary. Arrange them on dish and
decorate with peach leaves or leaves that
| resemble them in shape and color
Peaches and Cream.
This is a very popular way of serving
| them, and when the peaches are pared and
| sliced just before serving, and the cream
| is rich, sweet and cold, no more delicious
dish can be imagined. Serve with we'll
cooked cereal that has been set away to
| cool in fancy individual mods and you
| have a dainty and nourishing breakfast.
| BroiIed Peaches.
| These are chefs specially. Select
large, ripe freestone peaches; cut them
| in halves, removing the stones; then stick
| them full of shredded sweet and bitter
| almonds or use a Few Of the peach kernels
| instead of the bitter almonds. Dust them
! well with powdered sugar and broil them
| in a fine double wire broiler Serve them
| hot, with scalded cream favored with or
! ange and croutons Of sponge cake Drowned
| in butter.
| Peach Cups.
| Beat two eggs without separating until
| light; add them to a pint of milk. Meas
ure two and half cups Of sifted flour; add
half a teaspoonful of salt and two table
spoonfuls of baking powder and sift twice
again. Make a well in center of the flour,
| pour the LIQUID in gradually, stirring It
into the flour until you have a thick batter:
add two level tablespoonful of melted but
| ter and mix well. Grease small custard
| cups muffin tins; drop in a spoonful of
the batter then half a ripe, yellow peach
| pared and stone removed, placing the hol.
low side of the peach up. Cover with an
| other spoonful of the batter and dust with
| powdered sugar These can De either
| 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
| and arranged in natural form, putting a
little orange marmalade or strawberry
preserve in the center. Sprinkle with sugar
and chopped almonds or peanuts and bake
| in oven until peaches are tender. Serve
| with peach syrup favored with vanilla or
a little sherry. Very ripe peaches should be
used, SO not to require long cooking.
Baked Peaches.
This Is a nice way to serve peaches when
| they are little too green and hard for eat
ing uncooked: Cut them in halves, pare
and remove the stones; place them in lay
| ers with smooth side up, in a deep earthen
| pie dish, with the bottom of the dish just
| covered with water; sprinkle sugar over
| the peaches and cover and bake in the oven
until tender. but not soft enough to break.
These may be served hot, cold with
| whipped cream er meringue.
| Peach Dainty.
Take slices Of sponge cake, angel food or
soft gingerbread and trim into rounds;
cover with ripe peaches cut small; dust
with powdered sugar and cover with sweet
ened whipped cream.
| New Peach CObbler.
Fill a baking dish with whole peeled
! peaches; add two cups of water; cover the
dish closely and steam the peaches until
| tender; then drain off the juice and let cool
| Beat four eggs and cup of sugar together
until light; then add a tablespoonful of
melted butter and half teaspoonful of salt,
the juice from the peaches and a pint Of
| sweet milk Sift and measure a scant cum
| of flour; add teaspoonful Of baking DOW
der and sift again Stir the flour and other
| ingredients together, and then pour over
| the peaches; bake in a quick oven until a
nice brown. about twenty-five minutes.
Serve with cream.
Peach Cheese
| Pare and quarter eighteen yellow, ripe
| peaches; sweeten them with one cup of
powdered sugar and let them stand in a
covered dish for two hours; soak three
fourths Of a package Of geIattne In three
| fourths of cup Of cold water for ten min
utes; then dissolve by pouring over it three
| fourths of cup of boiling water: stir until
dissolved, then strain Put the sweetened
peaches through sieve or vegetable press !;
add the gelatine and set in a pan of cracked
Ice or Ice water, and stir until it begins to
thicken; then stir In carefully pint of
whipped cream. Turn into a glass or nor
celain mold and set on ice to harden. Serve