The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-19
Whom Peach Tins Comes.

When Peach Time Comes.
Blessed be thy crimson cheek,
| Kissed alike by the sun and the
breeze;
So good, so beautiful, so divinely 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
| luscious and beautiful peach comes into
market? This fruit is at its best in Au-
gust, and who can resist the tempting
display OF the choice varieties-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-loving woman
with desire to try her skill in preserv-
| ing 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 al
most as good as the fresh. when cooked
nothing can, however, compare with
the nectar sweetness of the fully ripe
peach eaten within 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 in
clined to believe 1t originally came from
China; but all agree that the transplant
ed, highly cultivated fruit admits of no
comparison with the first wild speci-
mems transplanted to Europe, about the
beginning of the Christian era
Peach culture in the United States
has always received a great deal of at
tention and reached the highest state of
development. From Georgia, California.
Delaware, New Jersey and Michigan We
get what we consider our finest varie-
ties. 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 branded
peaches. considering that they are OF
richer flavor than the free-stone, which
is much to be preferred for general pur-
poses.
Good peaches are as nutritious as ap-
pies and when in fine condition, neither
too ripe or too green, are the most dellc-
ious and wholesome of all fruits, and
more digestible for most peple than the
apple The skin of the peach should not
be eaten. as it is not digestible.
The principal part of the peach IS
Notwithstanding this. but not OF sec
ondary Importance, we have the pectose,
in form of sort of gum. Sugar IS
contained in them in but small quanlly,
but the proportion is seemingly greater
perhaps because the acid present is SO
well masked by the vegetable jelly. The
! acid is malic, the same as the apple ana
therefore the peach can be used with
the same foods which combine well
! with the apple
PEACH COTTAGE PUDDING.
Cream together half a cup of butter
with one cup of granulated sugar; aoo
| to this one cup of sweet milk, two eggs
| well beaten and two cups of flour meas
ured after sitting once and to which
has been added two level teaspoonlulS
| of baking powder and half lever tea
spoonful of salt. Into this mixture sur
| thinIv sliced peaches after removing the
| peel. three medium sized peaches will be
| found sufficient Butter pudding dish
and place the mixture in it and bake
! half an hour in a moderate oven. Serve
with any suitable sauce
! PEACH PASTRY SHORTCAkE
| Prepare a rich pastry crust. Roll out
thin and bake in three crusts IN pie
mans When done allow to become per-
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 de-
iicious dessert and can be made in WIN
ter from the canned peaches.
PEACH COBBLER-
Take a large agate pudding dish and
line with a thick rich crust FIJI the
dish with peeled and sliced thoroughly
! ripe Juicy peaches. Sprinkle over all
one cupful of granulated sugar, and half
a teaspoonful of ground cinnamon, the
Juice of half a lemon with a little OF
the grated rind. Cover with a thick
crust place in the oven and bake very
slowly until a rich brown. This dessert
may be served hot or cold, but will be
found much nicer cold with whipped
CUSTARD PEACHES.
Place pared and halved very mellow
free-stone peaches in puddlng dlsn
with the hollow side up. Fill these with
powdered sugar Make a rich corn
starch custard and pour over the peach
es Cover all with thick meringue
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 box of gelatine
when soft pour in one-third of cur
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 tbs
other ingredients. Stir all in bowl SCI
into cold water and when it begins tc
thicken beat in the stiffiy beaten whites
of three eggs. Pour into border molc
and when stiff serve with whipped
cream heaped in the center.
PEACH CREAM.
Mash one cuDful of peeled and mash
ed ripe peaches through sieve. Tc
this add as much cream as you have
peach pulp. sweeten it with two table
spoonfuls of sugar and beat briskly un'
til the cream is light. Serve IN TAI
slender glasses.
PEACH SNOwBALLS.
Wash thoroughly until the water
comes from the rice clear. one cupfu
of best head rice. and steam until hall
done. Pare and halve six large, ripe
iuicy peaches. Place a large square o.
cheesecloth over a plate, place the
peaches on this and fill the cavities ant
All round about with rice: tie up the
cloth and cook in kettle of boiling
water until the peaches are tender. Lift
from the water and drain for few
minutes, unite the cloth and invert thu
budding upon the serving plate and re
move the cloth Serve hot with plar
sweet cream and sugar.
SAGO PEACH PUDDING.
Place in cold water to cover one cup
, full of sage and allow to soak for on'