Missouri Valley times. [volume] (Missouri Valley, Iowa) 1874-1931, 1901-09-26
ross1n1LlrlEs or THE rKAcn.
Some of the Good Thlngs Tint Cnn l,e
Mndc From tho One Plentiful Fruit.


Mndc From tho One Plentiful Fruit.
1t seems that the peach must take the
place. for ti..s season, of much of tie
othc. fruits that are commonly ppe-
served and jcllied and spiced and var
iously manipulated into the dainties
for next winter. 1t Is promised tllat
when Michigan peaches come along
they will be plentiful. good, and cheap.
So there VIII be demand for ideas
about how to make tho most of them.
some suggestions for peach clelicaoies
from the Washington STAR are Given:
Here is the way to make deeGtable
peach roll: Cream together bali II cup
of butter and cup of sugar, add two
well-beaten eggs. also half q pint OF
rich milk. Mix we'll. then sift in -four
enough to make Il soft dough. Divide
the dough in three. roll ont each piece
in long oval. and cover the upper SIDES
Of the dough sheets with ripe peaches.
peeled. and sliced thin. Roll up THO
sheets. pinch the end, and lay them in
n baking pan side by side then sct
them in a brisk oven. Serve with Il vc.s'
RICH sweet sauce, Favored! With the
peach kernels. blanchca and Shredded
fine. To make this sauce cream a cup
of butter mix it we'll With two cups of
sugar, heat very light. then set over
hot water. and beat in, a little at q
the shredded kernels, and stir hard.
Keep the water around the sauce boil
ing until ready to serve. Cut the roll
in thin slices, put three on each plate,
and deluge them with the sauce.
Peach shortcake may he made With
same sweet dough. but to most pal; ties
is better without the sugar. Whatever
sort Is used. roll it in sheets less thai. II
quarter inch thick. butter the top Of
hslf Oh Gat Inv. fl,.
the buttered surface and bake until just
done. For two short cakes of average
size, take u quart of peaches, after
peeing and halving. They ought 10 be
very ripe and juicy. Mash them
quickly, with a pound Of sugar, and
stir half q 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 peae hes, lay
on the top, and put :noie peaches upon
that. Leave cut some of the syrup,
a;ld serve it either cl@ar as a sauce. or
mined With cream or whipped through
cream. according to taste.
Peach cobbler as far outshines plain
peach pie las daylight doth q lamp"
Line a generous deep piedish with good
paste, rolled Il quarter inch thick Fit
IT all round the edgcs. Fill the dish
heaping full of ripe, juicy peaches,
pared and qualie.eI. not forgetting 10
put In several on the seed. Cover them
with II crust, trim it, piach the edges
lightly. prick OYER the top and bake
half AN hour In a brisk. steady oven.
When done take off The top crust Ivy
1t upside down in Il big plate. then
mash the peaches In the pie. sweeten
them we'll, ana beat .pto them a lump
OF butter as big ms walnut. When the
butter Is well mixed, add two table
spoonfu!S of sherry, let it stand II min
ute, tEcn dip out fruit enough to cover
the top crust sprinkle both crusts
lightly with sugar, jlist before serving
Cream. either whipped or plain, may be
served with the cobl1ier. Or the fruit
may he lightly sweetcned after opening
the pie and serYc With a very rich
sherry wine sauce. The sherry flavor
accprds better With peaches than thut
Of any other %ine Delicate eaters
prefer To have the i,amlies left almost
tart, and then coYer the pie With
whipped cream, sMceteped and Favored
with sherry