Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-29

| with fresh peaches, the ripest and sweetest
| to be had. Add sugar to sweeten and set
| the pie in the oven for about three minutes
| to melt the sugar. Then set away to cool.
| Heap with sweetened whipped cream just
before serving.
Peach Meringue.-Line a pie plate with
| good pastry, and fill with stewed peaches,
sweetened, favored with the kernels, then
strained Dredge with powdered sugar and
bake until the under crust is done
While it is baking prepare a meringue of
the whites of two eggs and two tablespoon
fuls of sugar Never use a Dover egg
beater for meringue, but use instead a
roughly over the pie, and return 1t to the
oven to rise and brown. The oven should
be cool enough to merely brown the
meringue delicately in fifteen minutes.
Peach Moonshine.-Ths is a still more
ethereal dessert-not at all filing but ex-
tremely palatable. Break the whites of
eight eggs in a large platter, and beat with
sweeping strokes, using a wire beaten, until
stiff. Add gradually eight tablespoonful
of powdered sugar, beating all the time.
Lastly fold in two heaping tablespoonful
of peaches. fresh or preserved but cut in
tiny bits. Serve with an abundance of
whipped cream, placing the ''moonshine"
on top of the cream.
Pain" of Peaches Pare and cut fine
some luscious ripe peaches. Crack two
thirds of the stones, take out the kernels
and drop In boiling water to blanch. Allow
three-fourths of a pound of sugar to each
pound Of peaches, and add the blanched
peach pits Cook all together until thor
oughly tender, then press through fine
PURGE sieve. Stir into the sifted mixture
gelatine which has soaked for half for an
hour In cold water, allowing q quarter box
Of gelatine and two tablespoonful of cold
water to each pint of the PURGE. AS soon
as the PURGE cools and shows signs of stiff
w Nra nv To y;n
set the bowl containing the mixture in a
pan of cracked ice. Beat until the mass is
spongy and light. Set a three-pint mold
On the ice to chill, then put a layer of
shredded almonds on the bottom Pour in
the peach sponge, decorate the top with
more shredded almond. cover and leave on
the ice to harden. This ought to be ac-
complished in less than an hour Serve
alone or with cold Swiss sauce.
To make this sauce dissolve a half cup of
graduated sugar in pint of cold water
Bring to a boil and thicken slightly with
a teaSpoonful of cornstarch moistened with
tablespoonful of cold water. Boil five
minutes. stirring constantly. Add a table,
spoonful of orange extract and two table
peaches. Stand on ice until thoroughly
chilled.
Peach Puree-This frequently appears as
may be made of either canned or fresh
peaches Press fine thoroughly ripened
peaches through a sieve Measure and to
each pint of the strained peach allow one
pint of water the Juice of a lemon and
half teaspoonful of almond extract Bring
to boil and add one teasponful of arrow
root, dissolved in half cup of cold water
Stir while the mixture boils for five min
utes, and then set aside to cool. Serve in
sherbet glasses set in small bowls packed
with ice.
Peach Rice Balls-spread warm boiled rice
on Toured molding board, having it about
an inch thick Have ready some fresh ripe
peaches, peeled and halved, the pits re-
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 a pudding cloth
which has been buttered and Toured Put
a perforated tin in the bottom of a kettle
of boiling water and lay the peach balls
in. Cook half an hour well covered with
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 Pudding-Bring
to scald one cup of sugar and two of
water Thicker to a smooth, veivety paste
with teaspoonful of corn starch dissolved
in a little cold water and cook several mo-
ments, stirring constantly. Add wineglass
of kirsch and beat we'll. This is an easily
made and delicious sauce to serve with
any fruit pudding.
move pits from twelve ripe peaches Put
into a 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 a glass dish. Boil the syrup
down to about one-half its original bulk
then pour over the peaches, chill and serve.
English Compete of Peaches-Make a
quart of strong ginger tea. Add to 1t a
pound and a half of sugar and the Juice
and thin yellow rind of three lemons. Boil
and skim then throw in a few at q time,
ripe cltngstone peaches, peeled, but not pit
ted. Cook five or ten minutes until tender,
swim out and add more peaches until all
are cooked. Heap in a pretty glass dish.
ure and add enough dissolved gelatine to
the syrup to make firm jelly. Pour into
a shallow pan and set on Ice. When stiff
cut into blocks and lay over the peaches.
with few bits of lemon peel interspersed.
Serve very cold. This is deemed a great
addition to a high tea.
peaches into small pieces sprinkle with
sugar and set in the Ice box.
Thicker pint and half of milk with
a little arrow root or cornstarch Sweeten
we'll; add one pint Of cream and freeze.
When 1t begins to stiffen turn In the
peaches and finish freezing.
Picked Peaches.-Peaches intended for
picking cannot be too ripe. and should not
be over large. They may be peeled or un-
peeled. In the latter case rub of all the
peach. Put into the preserving kettle; for