Evening star., 1901-09-10
Table and Kitchen.
Practical Suggestions About what to
Eat and How 10 Prepare Food.

Following close upon rthe berry season
comes the larger and more luscious fruits.
The best-liked and choicest of these Is the
peach. When allowed .tosripen naturally It
Is a morsel At for betters beings than men.
Kissed by the sun and wet by the dew un-
til 1t reaches the perfection of ripeness, 1t
might well have been the fruit that tempt
ed our first family to risk chances Of evic-
tion from their original holdings. When
the peach Is to be eaten from the hand or
peeled. sliced and suggared, select the very
ripest and finest, using the less perfect for
compotes. peach desserts or marmaAde.
Use the peach In Its uncooked state when
ever possible, as cooking destroys much of
the delicate flavor that makes II SO pleas
ing to the taste. Many prefer the chngstone
peach, considering 1t superior In flavor but
more depends on the soil and locality In
which the fruit Is cultivated than the va
riety. When the peach Is cooked with the
stone 1t has richer flavor, and therefore,
for splicing. pickling and brandy peaches
the clingstone Is best.
The Plum.
The plum does not In any respect equal
the peach. but still ranks as general
favorfte. Like the peach. the flavor is not
improved by cooking, but 1t 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 naturel. and also
reject the skins when uncool1ed. When
serving peaches, aprtcots. plums and pears
whole, decorate them with the green leaves
when obtadnable, place under the dish
or basket holding the fruit a mat Of dark
green FERNS as a suggestion Of green adds
much to their beauty.
Peach Trfne.
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 GUS.
tard made of the yolks Of three eggs, four
tablespoonfuls of sugar and two cups Of
milk favored with vanilla. Make meringue
of the whites Of the eggs and six table,
spoons of powdered sugar; heap this on top
Of the pudding; sprinkle over 1t shredded
cocoanut or few chopped toasted almonds
and serve very cold.
Cream of Peach Sherbet.
Put one quart Of rich milk in double
boiler over the fire, add cup Of granulated
sugar and stir until dissolved: cook ten
minutes. then set aside to COOL Put suffi-
cient quantity of peaches through a veg
etable 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 soufie.
Rub six or eight fine ripe peaches through
coarse sieve into bowl: add cup of
powdered sugar sifted free from Jumps and
the yollss Of three eggs well beaten; whip
all well together for five or ten minutes.
Whip the whites of six eggs very stiff and
fold in carefully until well 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. H
Peach Russo.
Cover half a package of gelatine with
half cup of cold water and soak ten min
utes or until all the water is absorbed; then
dissolve over hot water. Reserve one ta-
blespoonful and set where it will keep
warm: strain the remainder over one pint
of peach pulp. Add one cup of sugar (pow-
tract of almond and beat well; then fold in
a pint Of whipped cream A little rich
strawberry syrup added will give a deli
cate peach-blow tint. Dip fancy mold
into hot water; wipe dry; pour into it the
tablespoonful of warm gelatine: turn the
mold round and round until the gelatine
thinly coats all parts, Before it sets sprinkle
over It's surface a few candied rose leaves
and pour In the mixture. Pack in cracked ice
and coarse salt and let stand for several
hours. Serve on fiat dish, garnished with
delicate fern leaves and few pink roses
The candied rose leaves can be easily made
at home.
Peach Dumplings.
Add two teaspoons Of baking powder and
one teaspoon 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 grad
ually 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 hollow
in the center of each biscuit. raising up the
sides to form cup like tart shell; I'LL
with the round side up: set the dumplings
on buttered tin and place In hot oven
and bake until the peaches are soft. Serve
hot with cream and sugar.
Plum Hawaiian Cream.
Cover half package Of gelatine with
half cup of cold water and soak until
the gelatine is soft, about ten minutes
Stew pint of ripe plums in a syrup made
of one cup Of water and half cup Of su-
gar until tender; then put through a vege-
table press or sieve. Dissolve the gelatine
over boiling water. Whip and drain pint
Of cream; add the gelatine to the plums;
mix and turn into porcelain-lined basin
and set In a pan of cracked ice. Stir until
1t begins to thicken, then fold In carefully
the whipped cream; when thoroughly mix
ed turn into mold and set on Ice to
harden. Serve with whipped, sweetened
cream.
Plum Trfne.
Cut damson plums in half and cook un-
til tender in little syrup: drain and rub
the pulp through coarse sieve; to cup
of the pulp when cold add the whites Of
four eggs beaten to stiff froth; fill small
glass cups half full of vanilla custard ard
when cold put a large spoonful of the trihe
on top, heaping it up roughly. Serve very
cold.
Plum Catsup.
Wash and drain four quarts of damson
plums; coverwith a quart of water and cook
slowly until tender, then press through
a sieve, rubbing through as much pulp and
skin as you can: return to the kettle; add
three-quarters of a pound of sugar, two
level teaspoons of cinnamon, a half tea
spoon Of allspice and one of ground cloves;
simmer gently until as thick as tomato
catsup then bottle and cork.
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