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

Baked Bean Salad.
Brown Bread and Butter.
Tomatoes Stuffed with Celery
and Mayonnaisse.
Peaches and Cream. Sponge Cake.
Iced Cocoa.
While September first, according to the
fruit calendar. marks the high tide of the
peach and pear season, this year finds
but a scant showing of either of these
popular fruits. Killing frosts in the South
and East nipped the majority of fruit
trees in blossom time and, as result,
fruit is scarce and prices higher than for
years.
Yet what housekeeper can let the sea-
son go by without at least limited in
diligence in some of the many delicious
desserts and relishes to be evolved from
the fresh fruit?
PEACH COBBLER.
And first the peach cobbler, that dellc-
ious Southern concoction a cross be
tween pudding and a pie This. accord
ing to tradition, should be baked in an
earthenware pudding dish at least three
and a half inches deep. There should be
no bottom crust, but simply fine rich
crust at sides and top The richest and
ripest peaches obtanable are none too
good for a cobbler. preferably the Craw-
fords or some of the yellow varieties.
Butter the pudding dish and line the
sides with puff paste. Peel enough ripe,
luscious peaches to fill the dish, tearing
them apart, but leaving the pits In to
mpart their distinctive almond-like fla
vor Sweeten the peaches abundantly,
and If so be you care for the taste of
brandy. throw a gill over them, to make
so much the richer. They are, however
quite luscious enough without that addi-
ton. Cover the dish with layer of faky
| Ill, -lNr-e
it Joins the sides, to prevent its boiling
over. Bake about an hour in a steady
oven. not too quick. II there is any dan
ger Of scorchnE, cover with paper When
nearly done, bring to the edge of the oven,
dust with powdered sugar and set back
to glaze Serve either hot or cold, with
rich butter and sugar sauce or with
thick yellow cream.
OPEN PEACH PIE.
Line a rather deep pie tin with good
pie crust. and spread the bottom with a
thin layer of apple marmalade or stewed
apple sauce which has been pressed
through sieve. Slice ripe caches over
this and sprinkle thickly with graduated
sugar. Bake for three-q uarterS of an
hour drcdge with sugar and set it back
in the oven to melt. Then pour over 1t
a quarter of cup of melted jelly apple
or peach. A merinCue may go on top or
the jelly if desired. or 1t may be served
with whipped cream, though 1t is quite
delicious onourh without either The
u''i', '"0 y, t III, ,,o,. he
pe", u w ,.t,,,' - w. no,cb coolod
with a few apples or with apple skins and
cores Add a cup of water to every two
! cups Of peelinGs and cores. boil until ten
! der. then strain. To each pint Of the
Juice obtained add pint of sugar and
cook until it iells. BY using all the peach
| anu "PPie -. ~ lex 49,, bord Gov
,ii,. ~ ~ tho totIo ~ in cooki,p
o., ,nrX ,,r
-.
n delicious way TO MAKE a peach PIE
! is with the uncooKeu lrult' hdhc H'V''
of dainty pun paste hIllng II with rice 10
/ prevent Its rising IN pupoleS' or elS'
pricking each niue pllS'er as IT. iIsrS,
/ When the shell IS doh' put a ''lh l"Sct
/ or stewed ana S"co'cN'u peaches OK PEA,
lollE on the po'tohl ana M uP VIZ" i'',
! peaches, the rlpest ana sweetest TO pe
/ had. Add sugar 10 Sweeten' anu Set .he
PIE in the oven LOT "pout tnr'e 'h"u''H
| uoan win swootened whipped cream
just before serving
PEACH NrRINC;1-C
Line a pie plate with good pastry, and
fill with stewcd peaches sWeetened' nav
orcd with the kernels, then Strained
Drodce with powdered sugar and bake
until the under crust is done.
/ While ii is baking. prepare merinGuo
of the whites of two eggs and two table
spoonfuls of sugar. Never use Dover
egg heater for a meringue. hut Use in
stead fork or wire heater. Spread the
/ moringuc roughly over the pic, and re-
/ turn it to the oven to rise and brown
/ The oven should be cool enough to mere
~ brown the meringue delicately in M
teen minutes.
,r,Cu ,,oo>curNr
HAO'
| This is a still more ethereal dessert
not at all filling. but extremely palatahe
Break the whites of eight eggs in a large
platter. and beat with sweeping strokes
using n wire heater, until stiff. ADD
gradually eight tablespoonfuls OF pow
dcrod sugar. beating ali the time. Lastly
fold in two heaping tahlespoonfuls OF
pcaches fresh or preserved, hut cut ir
Tiny bits. Serve with an abundance OF
whipped cream. placing the "moonshine'
on TOP Of the cream.
fAlN of ihANiiho'
Pare and cut fine some luscious ripe
neachcs Crack two-thirds of the stones
take out the kernels and drop in boilint
n mound of sugar to each pound OF
peaches. and add the blanched peach
nits Cook all together until thorough,
tender. then press through "a fine PURGE
sieve. Stir into the slfted mixture CELIA
tine which has soaked for half an houl
In cold water. allowing a quarter box Of
gelatine and two tablespoonfuls of ..olC