Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-08-17
Table
It, and
Kitchen.
WHEN PEACH TIME CONF

Kissed alike bv the sun and the breeze;
So good, SO beautiful, so diyinely meek,
There is none thy equal on earth or
seas.
Ia there a housekeeper in this land
of plenty who does not rejoice when
the luscious and beautiful peach comes
into market? This fruit Is at its best
in August, and who can resist the
tempting display of the choice varie-
ties-the pink and white-the balls of
gold which seem to hold imprisoned
sunshine-all appeal to the passer-by
and fill the mind of every housewifely,
home-loying woman with a desire to
try her skill in preserving this one fruit,
at least. The season is all too short
for those who love this wholesome
fruit and it is fortunate that the canned
and dried peach tastes almost as good
as the fresh, when cooked-nothing
can. however, compare with the nee
tared sweetness of the fully ripe peach
eaten within a few hours after being
gathered. Do not attempt to keep
them too long after they are pulled as
thew soon show signs Of decay and are
not more wholesome than other fruit
when stale.
Good peaches are as nutritious as APP
ples and when in fine condition, neither
too ripe nor too green, are the most
delicious and wholesome of all fruits,
and more digestible for most people
than the apple. The skin of the peach
should not be eaten, as it is not d.
gestible.
The principal part Of the peach is
misunderstanding this, but not of Sec
,y.fo
tose. in form of a sort of gum. Sugar
is contained in them in but small guam
tity. but the proportion is seemingly
greater perhaps because the acld pres
ent is so we'll masked by the Vegetaple
Jelly. The acid is malic, the same as
the apple and therefore the peach can
be used with the same foods winch
combine we'll with the apple.
Peach Cottage Pudding.
Cream together half a cup of butter
with one cup of granulated sugar; add
to this one cup of sweet MIX TWO esss
we'll beaten and two cups Of flour meas
ured after Sitting once and 10 "hlch
has been added two level teaspoonfuls
of baking powder and half level tea
snoonful of salt. Into this mixture
stir thinly sliced peaches after remoV-
ing the peel, three medium slzed
peaches will be found sufficient. But
ter a pudding dish and place the mix
ture in it and bake half an hour IN "a
moderate oven. Serve with any suit
able sauce.
Peach Pastry Shortcake.
Prepare a rich pastry crust. Roll
in
n;e-pans. When done allow to become
perfectly cold Pare ripe juicy peach
% slice mash and sweeten, spread this
mixture between the crusts and place
in the ice chest to become thoroughly
cold. Serve with cream either whipped
or plain. This is an inexpensive and
delicious dessert and can be made III
winter from the canned peaches.
Peach CobbIer.
Take large agate pudding dish and
line with a thick rich crust. Fill the
dish with peeled and sliced thoroughly
ripe Juicy peaches. Sprinkle over all
one cupful of granulated sugar, and
half a teaspoonfu of ground cinnamon,
the Juice of half a lemon with little of
the grated rind. Cover with a thick
>
slowly until a rich brown. This des-
sert may be served hot or cold, but Will
be found much nicer cold with whipped
chilled cream.
Custard Peaches.
Place pared and halved very mellow
free stone peaches in a pudding dish
with the hollow side up. Fill these with
-
starch custard and pour over the
peaches. Cover all with a thick me-
ringue and place in the oven. brown
lightly. Serve as soon as taken from
the oven.
Peach Charlotte.
Into one third of a cup of cold water
place one-third of a box of gelatine.
when soft pour in one-third of a cup of
boiling water, then add the juice of one
lemon. Peel, mash and press through
a sieve sufficient ripe juicy peaches to
fill one cup, add this to the other in
gradients. Stir all in q bowl set into
cold water and when it begins to thick
en- beat in the stiffly beaten whites of
three eggs. Pour into a border mold
and when stiff serve with whipped
cream heaped in the center
Peach Cream.
Mash one cupful of peeled and
mashed ripe peaches through sieve.
To this add as much cream as you have
peach pulp, sweeten it with two table
spoonfuls of sugar and beat briskly
until the cream is light. Serve In tall
slender glasses.
Peach Snowballs.
Wash thoroughly until the water
comes from the rice clear, one cupful
Of best head rice, and steam until half
done. Pare and halve six large, ripe,
juicy peaches. Place a large square or
cheesecloth over plate, place the
peaches on this and fill the cavities and
all round about with rice; tie up the
cloth and cook in a kettle of boiling
water until the peaches are tender.
Lift from the water and drain for
few minutes, unite the cloth and invert
the pudding upon the serving plate and
remove the cloth. Serve hot with plain
sweet cream and sugar.