The sun., 1901-09-21
THE HOUSEWIVES CORNER.


gelatin is dissolved season with salt and |
pepper to taste. II you have not enough |
liauor to fill up the space add boiling
water. Pour into the mold around tll"
meat and set away in Il cold place. y
little vinegar may be added il liked.
When the meat is turned out il should
be incased i'll the jelly.
A CHAT WITH TIE HOUSEWIFE.
Peach Roll and How TO Make 1t
Here is the way to make delectabla
peach roll. Cream together half Il cup
of butter and Il cup Of sugar. add two
wrll-beaten eggs. also half pint Of
rich milk. Mix well, sift in flour enough
to make Il soft dough. Divide the dough
in three, roll out each piece i'll long
oval, and cover the upper sides Of the
dough sheets with ripe peaches peeled
aud sliced thin.
Roll M the sheets, pinch the ends.
and lay them in Il baking pan side Is
side. then set them in ii brisk oven. Serve
with very rich sweet sauce. iiavorrh
with the peach kernels, blanchcd alld
shredded fine.
70 make this sauce. cream cup OF
butter. mix it well with two cups #
sugar. beat very light, then set over
hot water. and beat in. little at time
half Il pint of good sherry.
Add the shredded kernels. aud Siu'
hard. Keep the water around tho Sallc"
boiling anti ready to serve. Cut The
: roll III thin shoes, put three on each
; plate and dclugc them with the sauce.
} Peach Short Cake Rival to the oid
, Standby, Strawberry Short Cake
1 Peach short cake may be made wit'l
same sweet dough. hui TO most palatcS i
/ better without the sugar.
Whatever sort is used roll il in sheets
: less than quarter inch thick, buit"l
: the TOP Of half the sheets. lay The other
!. upon the butter ed surface and bake I'll
: til Just done. For two short cakes q
9 average size take Il quart of ncachr
:, after prelng ana halving.
] They ought to he very ripe and juicy
b Mash them quickly with pound .
i sugar. and stir half pint nf shcrl,
/. wen through them. l4ct stand Unit
the cakes are baked.
= Lift off the upper cakes. spread IL
). lower onp thick with peaches, lay on tn
: top. and pur more peaches upon that.
Z. Leave ont some of the syrup and serv
:. il either clear. rs sauce, or mixed Wit
Z cream. or whipped through cream, nc
cording to taste
4 Possibilities Of Teach Cobhlcl--Prnc
II cobhlcr as far outshincs plain pcnch 81
i rs daylight doth lamp Line grnci
X eils dnep pie dish with good paste, role
n quarter inch thick. Fit and trim thi
II crust well. then huttcr it all round Ill
.. edges.
is Fill the dish aeaping full Of ripe jliic
peaches, pared ANA qnartcrcd not rorg"
ii ting to put in scvrral on the seed. Cow
u them with ernst. trim it. pinch tlt
q edges lightly, prick ever the top and bab
\ half an hour in IriSk steady ovtl
k When done, take Of the top crust. In
r. it upside down III L lg plate. then mas
the peaches in the pic. Swccten the,
If well, and beat into them a lump Of bu
nr ter as big as walnut.
IS. When the hrttcr il We'll mixed ia
~ two tablespoonful " sherry let it star
Of minute. then dip ont frnit enough
"f cover the top rl.rst Sprinkle hoi
r. crrsts lightly with sugar, Just before 50
M wing Cream, either whipped or plai
d. may he served with the cohhlcr
IT. Or the fruit may ~ lightly swcctcnt
lN after opening the Pie and served with
s. very rich sherry winr sauce. The shcri
ur flavor accords better with peaches this
he does that OF any other wine.
g. Delicate eaters prefer to have Il
ar peaches left almost tart. and then
Il cover the pie with whipped cream. swc,
Phi rned and favored with sherry.