Custer weekly chronicle. [volume] (Custer City, S.D.) 1890-1931, 1901-09-28
Some of the Good Things Thnt Can Bc
Made From the one plentAtui Fruit.

Made From the One Plentiful Fruit.
1t seems that the peach must take the
place, for this season, OF much Of the
other fruits that are commonly pre-
served and jellied and splced and var
iously manipulated into the dainties
for next winter. 1t is promised that
when Michigan peaches come along
they Will be plentiful. good, and cheap.
SO there will be demand for ideas
about how to make the most Of them.
Some suggestions for peach delicacies
from the Washington star, are given:
Here is the way to make a delectable
peach roll: Cream together half q cup
OF butter and a cup of sugar, add two
~well-beaten eggs, also half a pint of
rich milk. Mix well, then sift III -four
enough to make q soft dough. Divide
the dough in three, roll out each piece
IN a long oval, and cover the upper sides
Of the dough-sheets with ripe peaches,
peeled, and sliced thin. Roll up the
sheets, pinch the end, and lay them in
a baking pan side by side, then set
them in q brisk oven. Serve with a very
rich, sweet sauce, favored with the
peach kernels, blanched and shredded
fine. To make this sauce cream a cup
Of butter, mix 1t we'll with two cups of
sugar. beat very light, her set over
hot water, and beat In, n little at a
time, half a pint of good sherry. Add
ne shredded kernels, and stir hard.
Keep the water around the sauce boil
Tag until ready to serve. tut the roll
In thin slices, put three on each plate,
and deluge them with the sauce.
Peach shortcake may be made with
same sweet dough, but to most palates
is better without the sugar. Whatever
sort is used. roll it In sheets less than a
quarter inch thick, butter the top Of
half the sheets, lay the others upon
the buttered surface and bake until just
don For two short cakes Of average
size, take a quart of peaches, after
peeling and halving. They ought to be
very ripe and juicy. Mash them
quickly, with n pound Of sugar, and
stir half a pint Of sherry we'll through
them. Let stand until the cakes are
baked. Lift off the upper cakes, spread
the lower one thick with peaches, lay
on the top, and put more peaches upon
that. Leave out some OF the syrup,
and serve 1t either clear. as q sauce, or
mixed with cream, or whipped through
cream, according to taste.
Peach cobbler as far outshines plain
peach pie "as daylight doth a lamp"
Line a generous deep pie-dish with good
paste, rolled q quarter inch thick. Fit
and trim this crust we'll, then butter
1t all round the edges. Fill the dish
heaping full OF ripe, juicy peaches,
pared and quartered, not forgetting to
put in several on the seed. Cover them
With a crust, trim it, pinch the edges
lightly, prick ove the top and bake
half an hour in a brisk. steady oven.
When done take off the top crust, lay
1t upside down in a big plate, then
mash the peaches in the pie, sweeten
them well, and beat into them a lump
of butter as big as a walnut. When the
butter Is well mixed, add two table
%spoonfuls Of sherry, let 1t stand a min
ute, then dip out fruit enough to cover
the top crust. Sprinkle both crusts
lightly with sugar, just before serving.
Cream, either whipped or plain, may be
served with the cobbler. Or the fruit
may be lightly sweetened after opening
the pie and served with a very rich
sherry wine sauce. The sherry flavor
accords better with peaches than that
OF any other wine. Delicate eaters
prefer to have the peaches left almost
tart, and then cover the pie with
whipped cream, sweetened ind favored
with sherry.