Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-09-10

| molding board, having IL ABOUT an men
thick. Have ready some fresh, ripe
| peaches, peeled and halved, the pits re-
| moved and then the halves pressed to-
gether again. Cut the rice In pieces just
large enough to wrap around each peach.
Press into shape with the hands. roll In
flour and tie each ball In pudding cloth
| which has been buttered and Toured. Put
perforated tin in the bottom of ket-
tie of boiling water and lay the peach
| balls in. Cook half an hour well covered
| with the boiling water; remove the cloths
| carefully so as not to break the balls and
| serve with any hot sauce, preferably
kirsch.
KIRsCH SAUCE FOR PEACH PUD-
DING.
Bring to a scald one cup of sugar and
two of water. Thicker to smooth, vel
vety paste with a tablespoonful of corn
starch dissolved in little cold water and
cook several moments, stirring constant
ly. Add a wineglass of kirsch and beat
we'll. This Is an easily made and de-
licious sauce to serve with any fruit
pudding.
COMPOTE OF PEACHES.
Peel halve and remove the pits from
twelve ripe peaches. Put into clean
saucepan two cupfuls OF cold water, one
| of sugar and the kernels OF half the
peaches, scalded and blanched. Boil and
skim, add the peaches and cook from SIX
to eight minutes. Remove carefully and
pile in glass dish Boil the syrup down
to about one half its original bulk, then
pour over the peaches, chill and serve.
ENGLISH COMPOTE OF PEACHES.
Make quart OF strong ginger tea.
Add to 1t n pound and half of sugar
and the juice and thin yellow rind OF
three lemons. Boil and skim. then throw
IN few at time, ripe cingstone
,,t,a IaI httt
or ten minutes until tender swim out and
add more peaches until all are cooked
Heap in a pretty glass dish. Skim the
lemon peel from the syrup measure and
add enough dissolved gelatine to the
syrup to make firm jelly. Pour into a
shallow pan and set on the ice. When
stifr cut into blocks and lay over the
peaches, with a few bits of lemon peel
interspersed Serve very cold This Is
deemed a great addition to a high tea
PEACH CREAM.
! Cut one quart Of very ripe peaches into
small pieces, sprinkle with sugar, and
,, set in the ice box.
! Thicker pint and a hat Of milk with
, n little arrowroot or cornstarch. Sweeten
we'll; add one pint Of cream and freeze.
, When 1t begins to stiffen turn in the
peaches and finish freezing.
: PICKLED PEACHES.
Peaches intended for picking cannot be
too ripe and should not be over large
Z They may be peeled or unpeeled. In the
q latter case rub off all the fur, stick
one or two cloves in each peach, put into
: the preserving kettle; for eight pounds OF
, fruit quart of cider vinegar, three
q pounds of graduated sugar and severa
- | small spice bags. A circular piece OF
:, | cheesecloth three or four inches in diane
. ter, is best for this purpose. For three
), spice bags, put into each n teaspoonfu
" ca ch Of cinnamon mace and alspice {
i, Glove and n bit of green ginger Tie witt
!, stout thread Bring the syrup to the
!, boiling point and drop in the peaches
Foil ten minutes. or until tender. Take
out the peaches into a perforated skim
NOR. drain the syrup, return it to the
, fire and boil down to rather thicl
" syrup. Put the peaches into cans, leav
:, ing spice bag in each jar. Pour the
u boiling syrup over them and seal. Pears
may be p.cltled in the same way.
d PEAR AND PEACH SALAD.
K A salad of fresh peaches and juicy
Il pears is excellent. Arrange in alternate
Q layers in glass dish, with sugar anc
. whipped cream between the layers.
d ANENT THE PEAR.
. While the pear does not possess sufTi
@ cient flavor Of its own to make a fin
d preserve or dessert, it is delicate, 1uic,
d fruit when used in combination will
o moro distinctive favors.
l. Lemon peel and juice, or ginger, arr
e nearly always added to preserved pears
d to their great betterment While th'
h tender spicy seckel pear or the iuic.
d Bartlett may be eaten raw with impu
II nitv the great majority of pears still
bear out tho description given them b,
Pliny: AN pears whatsoever are but
,t,1. pT
q and baked"
II An excellent way to preserve summe
n pears for winter use is to make then
% into a marmaladc.
: PEAR MARMALADE.
h Cut number of fine, luscious pear
h into little pieces. but do not peel or cor
70 them. Put them in the preserving kettl
% with enough water to keep them from
* stocking and cook until soft am
l. "mushy" Strain through a sieve ant
n measure the pulp. To every five pound
of the pear pulp allow three and three
fourths pounds of sugar, the shredde
yellow peel of one lemon, and the juic
Il Of two. Cook down to thick marina
=, lade. Ginger root also makes a nice fla
! vorng for marmalade. Use the gree
% root which comes from the West Indie
in early fan. Scrape and cook the ginge
- for minutes in boiling water. If it
- good it will be clear and light yellow
-, Dark ginger is stringy. When the ginGe
=. has been parboiled add to the pear pulr
"a allowing two ounces of the root, cut i
= small pieces, to each quart Of the pull
, In this case the juice Of one lemon wi
= be sufficient 1t must not be fOrgotte
2 that marmalade requires constant care t
prevent its burning. Stir continually
Seal up In stone pots. A nice marmalad
is also made by the substitution Of a hal
pint of apple pulp in place of all pear,
EMMA PADDOCK TELFORD.
20