Evening star., 1903-08-25
Table and Kitchen.
What to Do When Peach Time Comes.
Blessed be thy crimson cheek,
Kissed alike by the sun and the breeze;

Blessed be thy crimson cheek,
So good 10 beautiful, divnely meek,
| There is none thy equal on earth or seas
Is there a housekeeper In this land Of
plenty who does not rejoice when the lus-
cious and beautiful peach comes into mar
| ket? This fruit Is at its best in August,
and who can resist the tempting display of
| the choice varieties-the pink and white
the balls of gold which seem to hold i'm
prisoned sunshine-aH appeal to the passer-
by and fill the mind of every housewifely,
home loving woman with desire to try
| her skill in preserving this fruit at
least. The season is all too short for those
| who love this wholesome fruit and 1t Is
| fortunate that the canned and dried peach
tastes almost as good as the fresh, when
cooked-nothing can, however. compare
with the nectared 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
| they soon show signs of decay, and are not
more wholesome than other fruit when
stale.
Most writers give Persia as the native
land of the peach, while others are inclined
to believe it originally came from China;
but all agree that the transplanted, highly
| cultivated fruit admits of comparison
with the first wild specimens transplanted
to Europe, about the beginning of the
| Christian
Peach culture In the United States has al
| ways received a great deal of attention and
reached the highest state of development.
| From Georgia, California, Delaware, New
Jersey and Michigan we get what we con-
slider our finest varieties. There are many
Sub-varietieS, but the two main sorts are
free-stone and the cling stone. Some prefer
the latter for picking whole and for bran
died peaches, considering that they are of
richer flavor than the free-stone, which is
| much to be preferred for general purposes.
Good peaches are as nutritious as apples,
and when in fine condition, neither too ripe
| 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 digestible.
The principal part of the peach is water
| following this, but not of secondary impor-
| tance, we have the pectose, in form of a
sort of gum Sugar is contained in them
in but small quantity. but the proportion is
seemingly greater perhaps because the acid
present is so well masked by the vegetable
jelly. The acid is malc, the same as the
| apple, and therefore the peach can be used
| with the foods which combine well
with the apple.
Peach Cottage Pudding.
| Cream together half a cup of butter with
| one cup of granuated sugar; add to this
one cup of sweet milk, two eggs we'll beaten
and two cups of -four measured after sift-
ing once and to which have been added .wo
level teaspoonfuls of baking powder and
| half level teaspoonful of salt Into this
mixture stir thinly sliced peaches after re-
| moving the peel, three medium sized
| peaches will be found sufficient Butter q
pudding dish and place the mixture in it
and bake half an hour in moderate oven.
Serve with any suitable sauce.
Peach Pastry shortcake.
Prepare rich pastry crust. Roll out thin
and bake in three crusts in pie pans. When
done allow to become perfectly cold Pare
ripe, juicy peaches, slice mash and sweet
| {vfy, hnSr fha &c
and place in the Ice chest to become thor
oughly cold. Serve with cream, either
whipped or plain. This is inexpensive
| and DELICIOUS dessert, and can be made in
| winter from the canned peaches.
Peach Cobbler.
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
granuated sugar, and half teaspoonful
Of ground cinnamon, the juice OF half a
| lemon with little of the grated rind. Cover
| with thick crust, place in the oven and
| bake very slowly until rich brown. This
dessert 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 pow
dered sugar. Make a rich cornStarch Gus
| tard and pour over the peaches Cover all
| with a thick meringue and place in the
| oven, brown lightly. Serve soon as
| taken from the oven.
Peach Charlotte.
| Into one-third of a cup of cold water
place one-third of 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 sieve suf
fcient ripe. Juicy peaches to fill one cup:
| add this to the other ingredients. Sir all
| in q bowl set into cold water, and when 1t
| begins to thicken beat in the stifiy beaten
! whites Of three eggs. Pour into 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 a sieve. To this add
as much cream as you have peach pulp.
| sweeten 1t with two tablespoonfuls Of su-
| gar 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
| rioe and steam until half DONE Pare and
halve six large, ripe. juicy peaches. Place
| q large square Of cheese cloth over a plate,
place the peaches on this and I'LL the cav
| tiles and all round about with rice; tie UP
| the cloth and cook in kettle of boiling
| from the water and drain for a few min
| rtaS unfiA the cloth and fDvert he nrddinU