The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-06
PEACH SNOW.

Place a quart of sliced peaches In a
glass dish and sprinkle with half a cup
of sugar. Add another half cup of sugar
to cup of good cream, stirring until
sugar Is dissolved. Beat the whites of
three eggs to a froth and stir into the
sweetened cream and pour all over the
peaches and serve at once. To make
this dish success all the materials must
be ice cold before putting them together,
and they should not be mixed until ready
needed for serving.
PEACH FAUCHONETTES
Stew about eight peaches and press
through a sieve. Add to them a pint of
sweet fresh milk, stir in three eggs
beaten with half cup of sugar until
very light. Line little patty pans with
light paste; fill with the mixture and
bake in quick oven until set. Eat hot
or cold.
PEACH PUDDING.
Scald pint of fine dry bread crumbs
with a pint of boiling water add. while
this is hot, teaspoonful of butter and
stir until melted and let stand until cold
and crumbs are soft Beat two eggs with
half a cup of granulated sugar and stir
into the crumbs. Butter a pudding dish
and cover the bottom with a thin layer
of the crumbs; then add layer of
peaches sliced thin. Sprinkle with little
sugar and cover with layer of the bat
ter; then add. more peaches and
until the dish is full, having a layer of
the crumb batter on top. Bake until
peaches are done and serve with hard
sauce or sweetened cream.
FROZEN PEACHES.
Take a quart of ripe peaches measured
| after they are pared and cut into pieces.
| Put full pound of granulated sugar in
| saucepan with quart of water and
stir until clear, then boil for ten minutes;
| remove from the fire and cool. Have
| the peaches rubbed through sieve and
| add them to the syrup and freeze, when
| stin remove the padle and stir in a
| pint of whipped cream; cover closely and
| pack in ice and salt until ready to serve.
| PEACH BEIGNETS.
| Pare and cut in thick slices. dozen
| large freestone peaches. lay them on a
| platter and sprinkle with half a cup of
| powdered sugar and little cherry or
! orange juice and let them stand covered
| in a cool place for couple of hours. Then
| lay them out on clean soft cloth, place
! another over them and gently press out
| all the moisture. Have ready thin
! frying batter, dip each slice into this and
then fry light brown in hot fat, drain,
| dust with powdered sugar and serve with
fruit sauce.
PEACH SAUCE.
Dissolve a teaspoonful, of cornstarch
| in half cup of cold water and stir into
| pint Of boiling peach syrup; stir and
cook about two minutes, then stir in
| from half to two-thirds Of a cup of SUI
gar; add little grated orange peel and
serve.
| PEACH CHARLOTTE.
Peel six peaches, cut them in half and
! remove the stones; chop them rather
small and put into basin; sprinkle over
with vanilla sugar and glass of sherry
| rum or a fruit syrup. Cut some thin
| narrow strips OF stale sponge cake and
| line a charlotte mold with them, over
tapping the edges Stand the mold in
a basin Of chopped ice and let 1t stand
fifteen minutes. then put a layer OF
peaches In the bottom Of the mold
Have some partially CONCEALED orange
jelly, whip 1t to froth and pour in q
layer over the peaches and let stand un-
til set firm enough to add another layer
of peaches, then add more jelly and SO or
until mold is filled. allowing each layel
of jelly to set before adding the peaches
Cover the mold and keep on ice for hal