The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-09-28
Little LeSSOns
i'm Economy


Peach shortcake is now a reigning favor
lite among desserts. and in the estimation OF
many is even more delicious than the straw
berry variation. There are several peach
desserts besides the shortcake that may
be made with the same dough used for this
dainty. Made i'm the form of dumplings
and steamer or baked and served with
boiled sauce they are delicious. Whipped
cream is a perfect accompaniment to peach
shortcake and one the farmers wife can
revel In without drain on her purse.
Peach Roly Poly.-A peach roly poly. like
strawberry one, is made by rolling the
dough in a thin. oblong shaped sheet.
spreading il with sliced fruit to within
an inch of each edge, season with sugar.
sprinkle a little flour over the top and roll
like jelly cake. Basic loosely in a cloth
rung out of hot water and Toured on the in
side; lay on a large plate; set in kettle
of boiling water and boil one and one-half
hours without cessation. Serve hot with
any sauce preferred.
Peaches in Molds.-A simple recipe for
gelatine jelly or cornstarch blanc mango
can be utilized for a variety of delicious and
attractive desserts by the different modes OF
preparing the peaches and the shape Of the
form in which the compound is nodded.
For instance. after being pared. halved and
pitted the peaches can be placed cut side
downward In the bottom Of pudding mold
o. individual cups before they are filled, and
the cavities of the fruit heaped with whip
ped cream just before serving: or the
peaches can be cut into rings and the bot
tom and sides or only the bottom Of the
mold neatly lined with them; a thick layer
of fruit can be placed in the bottom of the
mold. or thin one between layers of pud-
ding, or the ripe fruit may be rubbed
through coarse colander and whipped
into the jelly. Gelatine jelly should stand
in cold place from six to eight hours to
stiffen. Nine out of every ten failures are
due to ignorance Of this fact. Cornstarch
and tapioca can be nodded in half that time.
Peach Blanc Mange.-Bring two cupfuls
of milk, four tablespoonfuls Of sugar and
pinch of salt to the boiling point; pour
in slowly two tablespoonfuls Of cornstarch,
wet in little cold milk and stir constantly
for ten minutes. When cool flavor with
almond extract or vanilla, and with an
egg whip gently beat in the stiffly beaten
whites of four eggs and mold. Use peaches
in any Of the ways named except as pulp.
Serve very cold, with cold golden custard
sauce poured around. Make sauce of one
and half cupfuls of boiling milk and three
tablespoonfuls of sugar, thickened with
the yolks of two eggs. Cook just long
enough to thicken. boiling will curdle it.
Flavor same as pudding
Peach Pudding.-Another wholesome des-
sert is made by filling a pudding dish two
thirds full of pared and quartered peaches;
add enough water and sugar to cook and
season; cover the top with a thin-rolled
cover, having slashes for the escape Of
steam; invert another mold Of the same size
over the top; set on the stove-but not on
the hottest point-and cook twenty min
utes or until the fruit is tender, then re-
move the cover, place in the oven until the
top browns handsomely, and serve hot.
Whipped Cream.-Put a good half-pint Of
thick double cream into a basin with two
tablespoonfuls of fine white sugar, one