The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-21
The Queen of Fruita

The bounteous earth hath Welded to
man no more delightful or delicious
product of tree or vine than the lus-
cious peach.
As its botanical name Primus Per
sica, indicates, it halls from the royal
Persian gardens. From thence to
Greece and sunny italy, losing nothing
by transpIantfng from its native soil.
In no country of its adoption. however.
has it taken more kindly to the change
than in the land Of the western sun
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 matur-
ity, according to locality
HOW IT 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 IS increased
by the cooking and the addition of SUI
gar The peach however, is notable
exception, as cooking destroys or COM
pIetely changes the delicate and char
acteristic 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, I'M
like other fruits. seem to partake more
Of the nature of substantial food, and
are entirely satisfying to delicate eat
erS as a frequent substitute for heavy
viands. Their delightful combination
of meat and drink makes them an ex-
ceedingly welcome addition TO our sum-
mer 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 desirable form of refreshment can
be offered at either meal than a dish
of ripe, mellow peaches
Another notable distinction the peach
possesses from other fruits is the small
in its combination. This deficiency and
the soft, delicate texture OF the flesh
of perfectly ripe, unbIemished peaches
makes them well suited to the equity
and diabetic.
TO SERVE PEACHES WHOLE
When the fruit is very ripe it is best
to serve them whole, as their beauty Of
form and color adds much to the enjoy
ment Of eating them Do not wipe them
unless it is necessary. Arrange them
on a 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 serv-
ing 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 well cooked cereal that has
DeGn set away TO cool N 16HEJ
ual molds and you have a dainty and
nourishing breakfast
BROILED PEACHES
These are a chefs specially Select
large, ripe freestone peaches; cut them
in halves removing the stones; then
stick them full of shredded sweet and
bitter almonds OF use a few Of the
peach kernels instead of the bitter al
monds. Dust them well with powdered
sugar and broil them in fine double
-
scalded cream favored with orange
and croutons Of sponge cake Drowned
in butter.
PEACH CUPS.
Beat two eggs without separating IN
til light; add them to a pint Of milk |
Measure two and a half cups of sifted |
flour add half teaspoonful Of salt and |
two ia blespoonfuls of baking powder /
and sift twice again Make a Wen in |
center Of the flour, pour the liquid in /
gradually. stirring it into the flour un-
til you have a thick batter; add two 1
level tablespoOnfuls of melted butter 1
and mix well. Grease small custard 1
cups or muffin tins; drop in a spoonful Il
of the batter, then half a ripe yellow 4
peach pared and stone removed, plac- /
ing the hollow side of the peach up. /
Cover with another spoonful of the bat
ter and dust with powdered sugar. Il
These can be either steamed half an 1
hour or baked in the oven for 20 min
utes. Serve with orange sauce
PEACH PATT1ES-
Hollow out little stale sponge cakes,
brush with butter inside and out: place L
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 al
mouds or peanuts and bake in oven I'M
til peaches are tender. Serve with 1
peach syrup favored with vanilla or
a little sherry Very ripe peaches
should be used. SO as not to require
long cooking.
BAKED PEACHES.
This is a nice way to serve peaches
when they are a little too green and
hard for eating knocked. Cut them in
halves, pare and remove the stones;
place them in layers. 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, or cold with
whipped cream or 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 sweetened whipped cream.
NEW PEACH COBBLER
Fill a baking dish with whole peeled
peaches; add two cups of water; cover