Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-08-24

OF tradition and romance than is voucn-
safcd to any other fruit-bcaring tree. A.
native Of China end Persia-Persico-
from whence its name is derived, an
cient superstitution and tradition have
combined to cover its delicate vcrdure
and tinted blossoms with a halo Of ro-
mani and mysticism. In the earliest
Chlnese writings. tho peach and its
'Elossom clouding all the tree.
with its crimson 'broidcry."
seems to have taken tho place OF tho
Tree of knowledge mentioned in the Bible
or tho golden apple of W,sptrides of
.'rotitn mythology. with this difference
nat the tree, according to Chinese
tradition, grew in the most remote pc
riod on II mountain whore it was guard
ed by n host of demons and its fruit FRO
!,:ccd death.
The peach was carried from Persia to
Italy by the Romans in the time of the
emperor tla'idius and certain suggcs-
tons of its poisonous properties seem to
nave accompanied IL, for Pliny ventures
the ~supposition that the kings Of Persia
nurposely sent them to Egypt to poison
The Egyptians with whom he was at
war. AS the peach belongs to the same
family as the almond. certain varieties
OF which contain a large amount of
Prtssic acid, it may be that the mis-.
chiefmaking properties Of the almond
were i%gnorantly transferred to its inno-
cent relative.
The peach was cultivated in Britain as
early as 1870 and accompanied the carly
settlers tn this country in 1850. So kindly
has 1t taken to the soil and climate rom
ditions here that now there is no country
in the world where IL is grown in such
quantities and nc other place where it is
within reach of the poorer classes.
Many of our varieties are of Europe
an origin. but the larger number have
originated in this country. In ENGLAND
and Franco the tree Is usually trained
upon whitewashed walls, and IL is only
N this country and china that it thrives
best in open orchards.
A ripe. fresh peach. peeled and eaten
eut Of hand can scarcely be improved
upon and is permitted even young chill
dren. Tho skin should never be eaten.
Teach desserts are among the most
delicious in all the range Of cookery.
PEACHES AND CREAM.
Where peaches are to be sliced and
served with cream. they should not be
peeled until shortly before serving on
account OF the fruit turning dark from
exposure to the air. Sugar should never
he Put on them in the dish, as standing
in sugar takes away the delicate favor
of the fruit. If it is necessary for them
to stand before serving, lay in a glass
dessert dish cover. Serve set in a larg.
or dessert dish of the same shape, filling
the intervening space with cracked ice
for a border. Another pretty way to
serve them is to peel large. ripe. rich
peaches, cut a small slice from one side.
so that it will stand upright, cut Il sec
ton from the other just large enough to
remove the pit. with a small sharp knife.
swectened cream, making a cone of the
same on top of each peach. Serve ice
cold. Do not peel long before serving.
BAKED PEACHES.
These not only make a fine dessert, but
are an excellent relish to go with n roast
or fowl Peel by pouring hot water over
the fruit. then rubbing off the skin. DO
not pit, but stick Il couple OF cloves in
each peach. Put in n baking pan. sift
sugar over them and cot with bits of
butter. Bake in n moderate oven, put
ting Il little water in the pan TO prevent
their sticking.
PEACH SHOR1CAKE.
TO one quart Of sifted -four add. by
thorough sitting three or four times over.
three tcaspoonfuls Of baking powder. q
half tcaspoonful of salt and two tea
spoons Of sugar. Into this mixtures rub
lightly with the tips of the fingers two
tablcspoonfuls of butter and add suffi-
cient sweet milk or water TO make dough
inst stir enough To be able to stir H.
with a spoon. Bake in two tins in n
quick oven. WheE done. spread both
cakes evenly with the best of tutter. and
over the lower half put a layer Of ripe
peaches sliced rather thir. Sprinkle
thickly with sugar. cover thin the other
cake. dust the top with powdered sugar
and serve with plenty Of cream. IL pre-
ferrcd. this same batter may no baked
In biscuit form. each ono split. buttered
and filled with peaches. The biscuit
should be Of good size.
FAvoRITE PEACH PUDDING.
Put whole peeled peaches IN the bottom
Of Il butterrd pudding dish and pour over
them a batter made of one cup sugar. one
cup milk. one egg. two ta~t'espoorfuls OF
melted butter, two teasroontuls of bak-
ing powder and -four to make 4 drop
batter. Spread over the peaches and bake
u dark rich brown, Turn from the dish
with peaches on top. and serve With
cream or sweet sauce.
GERMAN PEACH CAKE.
Make a rich baking powder dough and
roof in sheets about half an inch thick
to nj a long biscuit tin. Brush the top
with butter and cover with slices OF
peaches arranred in symmetrical over
tapping rows or halvcd peaches rounded
side up. Sprinkle generously with sugar,
cover with another tin nf the same size.
so that the fruit will cook. but not he
reduced to n pulp, and bake from twenty
to thirty minutes. This Is an excellent
substitute for u pic.
PEACH COBELER.
This good Gid southern dish SHOULD
w baked IN an carthehwaTe pudding