The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-06
The Peach and It's Cousins.

The season of the fresh peach Is all too
short for the lovers for this rich and
luscious fruit, but fortunately it may be
preserved in many ways, although many
of these methods partially destroy their
fine flavor. Drying them preserves their
delicate aroma more enectually than
other methods, but when canned or pre-
served they are more attractive in ap-
pearance for the table.
While the peach. like the APPLE be-
longs to the order Rosacea, it possesses
none of it's hard qualities, but is very
perishable. OF all the common fruits it
contains the smallest amount of sugar,
not more than 157 per cent, and is there
fore specially adapted for the diabetic
and equity, in its fresh condition; evapor-
ated the fruit is sweeter as it is then in
condensed form. The stone removed.
there is comparatively no solid matter, as
the fruit consists entirely of juice, with
the exception of one or two per cent
solid. This juice possesses a strong but
delicate aromatic flavor and is really a
naturally brewed nectar which is most
satisfying as well as delicious and is en-
closed in balls Of gold which melt almost
at the touch of the lips.
There are many sub-varieties of peach,
but the principal divisions are free-stone
and cling-stone. The later is the richer
and of finer flavor. but not so desirable
for many purposes on account of the
tenacity with which the succulent por-
ton clings to the stone.
THE NECTARINE.
This seems very close relation to the
peach and is without doubt simply a
variety of peach distinguished from 1t by
its smooth skin. 1t is more delicately
favored than the peach and considered,
by many, even more delicious. 1t may
be substituted for the peach in any decipe
given for the latter fruit.
To enjoy in full the delight of either
peach or nectarine they should be served
in simple a manner as possible and
uncooked, pared and sliced, and sugared
after serving to suit each individual
taste. Peaches and cream have long been
considered unequaled among the table
dainties and certainly they make a most
tempting combination.
THE APRICOT
In many respects this fruit closely re-
sembles the peach, but belongs to the
plum tribe and really possesses more of
its qualities than it does of those it bears
a closer semb lance to. While all these
fruits came originally from the far east,
the apricot seems to have retained more
of the air of the orient than the peach
and nectarine. 1t ripens somewhat ear
lier than the peach and now comes into
the markets in considerable quantities
with other choice California fruits The
apricot may also be used in all recipes
which call for peaches and 1t is there
recipes for the preparation of this fruit
BAKED PEACHES.
Cling-stones are the best for this meth
| ed of cooking. Wipe the fruit with a
| flannel or soft cloth and pack them into
a stone jar, filling about two-thirds full
scattering a little sugar among them
| Then cover with cold water and place
| the jar in the oven, baking the peaches
| slowly until they are tender and trans
| parent, but not broken 1t will require
| from two to three hours, according tt
sizes of peaches. These are delicious. as
| this method retains their flavor well.
SWEET PEACH SHORTCAKE.
The plain shortcake can be made by
same recipe which calls for Strawberries
| but many like the sweet peach cake
| Take large teaspoonful of butter anl
| a cup of graduated sugar and beat then
to a cream. Beat three eggs light and
| add to sugar and butter. Measure two
| cups of flour; add two level teaspoonfhls
| of baking powder and half a teaspoonfu
| of salt and sift twice with the flour
| Stir this into the other materials and
| make a smooth dough. Butter three lay
| er cake tins, spread the dough In tn
| tins and bake in a quick oven for twent,
| minutes. Peel the peaches, removing tn,
| stones, and cut the fruit into small
| pieces, sprinkle cup of sugar over then
| layer of fruit over one cake, place an
| other on top and cover with peaches
! then add the third cake Spread the toI
| with sliced, unsweetened peaches aht
| cover with a mering'le made Of tn
beaten white of one egg and 2 table
| spoonful of powdered sugar.