The Montgomery advertiser., 1902-08-17
Possibilities of the Peach.

Peaches are in their prime this month, and surely this is one of the fruits that find favor in many a household. It is a fruit that makes a good beginning ot breakfast or is a satisfactory ending to the evening meal
 Here are some tempting dishes to show the possibilities of the peach:
 Peach Bavarian Cream-Tcn fresh peaches, half a pint of cold water one pint of cream, half a box of gelatinc.
 Cover the gelatine with cold water and let it soak for one hour. If canned peach es, one pint are used they may be press ed through a colander, but if the fresh fruit is used 1t should be first stewed and sweetened. Place the gelatine over boiling water until dissolved. Whip the cream. Add the gelatine to the fruit, mix and turn into a large how'll place this in a pan of cracked ice and beat until 1t begins to thicken Then add the whipped cream, stir carefully until well mixed; turn into a wet mould and set it in a cold place to stiffen; turn out and garnish with whipped cream.
 Peach Fritters-Either the fresh or canned peaches may be used. They should be cooked in deep fat which sr'onld be hot enough to brown small piece of bread in 50 seconds.
 Fresh or canned peaches. rum or brandy sugar, grated lemon peel.
 Peel stone and halve the peaches. Sprinkle well with sugar. rum and grated lemon peel. Let them stand for ten min utes. TO make the batter. take one heap ing cupful of flour, two eggs, one table spoonful of olive oil, one or two table sPoonfuls of rum or brandy and little cold water. The rum or brandy may he omitted If preferred, substituting lemon juice. wine or fruit juice.
 Mix the yolks with the flour. then add the oil and liquor. thin with water to the consistency of thick cream Add the white of the eggs, beaten to a very stiff froth Dip the fruit in this and fry in the hot lard. The batter should he thick enough to coat the fruit thoroughly. Cook the peaches piece by piece. When golden brown place on brown paper and keep them warm in the oven. and let the n dry. Sift powdered sugar over them and serve hot.
 Peach Mousse-Use very ripe fruit Peel and slice enough to make a quart RuU them through a strainer. add a pint of sugar and mix well. Add also two quarts of whipped cream. It IS quite an improve ment to add two tablespoonfuls of wine or marasohino. Wet a thrca-quart mould in cold water and heap the mousse in lightly. Pack in salt and ice and let it remain for four hours.
 Simple Peach Pudding-Lire deep glass dish with thick slices of sponge cake soaked in sherry. Then fill the dish with fresh peaches. peeled and sliced and well sprnkled with sugar Pile whipped cream on the top. Stand on the ice 70 become very cold before serving
 Peach Ice Crear7--T'sc one generous pint of ripe peaches. peeled, ma shed and strained; quarter of teaspoonful of al mond extract; one quart of cream; cup and half of sugar.
 Mix the strained peaches and sugar to- gether; add the cream. n quarter of it at a time. mixing thoroughly. Last add the almond extract and freeze.
 Peach Cream Pudding-Gne quart of pared and sliced peaches, three egRs one pint of milk throe-Guartnrs of cup of sugar two tabesp oorfuls of -four. salt spoonful of salt generous half teaspoon- full extract of vanilla
 Heat the milk in douhlo boiler Beat the cGEs sugar. four and salt well to- Gethnr. Pour 2 little of the hot milk on this mixture When well hlendcd. return all to the double boiler Let if cool about ten minutes stirring frequently. Re. move it from the fire, strain into q bowl. add the vanilla and set away to cool.
 Place the peaches in deen dish. and when the cream mixture becomes cool mix together and sct it in the rcfrice~ato- for three hours or more to chill it thor ouEhly.
 Peach and Rice Pudding-One dozen large peaches, scant half cupfuI of rico. two and half cupfu1s of milk one cun of sugar, cup and d half of cold water. scant half taaspoonful of salt
 Wash th" rice and soak it for two and half hours in the cold water: drain off the water and pat the milk and rice in the double boiler and cook for two hours; then add th" salt and cook for thirty minutes. Put the peaches in wire bas ket and plunge them into boiling water Tor two minutes. Rub off the skins and cut the peaches in halves
 Break six of the peach stones: put tbom Tn In" saucepan with tr" sugar and wa l ter and simmer them for half an hour | Remove the stones and put the peaches in the syrup. Cook slowly for fifteen min | utcs.
 When the fruit is cooked spread half of the rice on flat dish. having the layer ahout half m inch thick Save fifteen of | the hest halves of tho peaches and spread four of tn" remaining pieces on inc rice: put another layer of rice on top of the fruit. Shd ming into a faDerinp mould