Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-26

H.
Chicken Salad.
Saratoga Chips.
Cream Cheese, with Peppers.
Iced Baked Apples. with Cream.
Gingerbread
Russian Tea.
Around the roseate, misty bloom and
sun-kissed fruit of the peach hangs more
OF tradition and romance than IS vouch-
safed to any other fruit-bearing tree. a
native of China and Persia-Persico-from
whence its name is derived, ancient SUI
perstition and tradition have combined
to cover its delicate verdure and tinted
blossoms with a halo of romance and mys-
ticism. In the earliest Chinese writings,
the peach and its
blossom clouding all the tree,
With its crimson broldery,'
seems to have taken the place of the tree
of knowledge mentioned in the Bible or the
golden apple Of Hesperides of Grecian
mythology. with this difference, that the
tree, according to Chinese tradition grew
in the most remote period on mountain
where II was guarded by a host of demons
and its fruit produced death.
The peach was carried from Persia to
Italy by the Romans in the time of the En-
peTOr ClaudiuS and certain suggestions OF
its poisonous properties seem to have aC-
COnpanied II, for Pliny ventures the sup
position that the King of Persia purpOsely
sent them 20 Egypt to poison the Egyptians,
belongs to the same family as the almond,
certain varieties of which contain a large
amount of rrussiC acid, it may be that the
notwithstanding properties of the almond
were ignOranuy transferred 10 its innocent
relative.
The peach was cultivated in Britain as
early as 100 and accompanied the early
settlers 10 this country in 1850 So kindly
has it taken to the soil and climatic con-
ditions here that now there is no country
in the world where it is grown in such
quantities and no other place where it Is
within reach of the poorer classes.
Many of our varieties are of European
origin. but vhe larger number have origi-
mated in this country. In England and
France the tree is usually trained upon
whtewashec walls, and it is only in this
country and China that II thrives best in
open orchards.
a ripe, fresh peach, peeled and eaten out
of hand can scarcely be improved upon and
Is permitted even young children. The
skin should never be eaten.
Peach desserts are among the most de-
HciOuS in all the range of cookery
Peaches and Cream.-Where peaches are
to oe 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 be put on them in the dish,
as standing in sguar takes away the deli
cate flavor Of the fruit. If ii is necessary
for them 10 stand before serving Law in
glass dessert dish cover. Serve set in a
larger dessert dish of the same shape, fill
ing the intervening space with cracked ice
for a border Another pretty way to serve
them is to peel large, ripe, rich peaches,
cut small slice from one side, so that it
will stand upright, cut section from the
other just large enough 10 remove the pit,
with a small sharp knife, then fill the
cavity with whipped and sweetened cream,
making d cone of the same on top of each
peach. Serve ice cold. DO not peel long
before serving
Baked aches.-These not only make
fine dessert, but are an excellent relish to
go with roast or fowl. Peel by pouring
hot water over the fruit then rubbing off
the skin. Do not pit, but stick a couple of
cloves in each peach. Put in a baking pan,
slft sugar over them and dot with bits of
butter. Bake in a moderate oven, putting
a little water in the pan to prevent their
sticking.
Peach Shortcake.-To one quart of sifted
-four add by thorough sitting three or four
times over three teaspoOnfuls of baking
powder, a half teaspoonful of salt and two
teaspoonfuls of sugar. Into this mixture
rub lightly with the tips of the fingers two
tablespoonfuls of butter and add sufficient
sweet milk or water to make dough Just
.stin enough to be able to stir IT with a
spoon. Bake in two tins in quick oven.
When done spread both cakes evenly with
the best of butter, and over the lower half
put layer of ripe peaches sliced rather
thin. Sprinkle thicky with sugar, cover
with the other cake, dust the top with
powdered sugar and serve with plenty of
cream. If preferred, this same batter may
be baked in biscuit form, each one split
buttered and filled with peaches The bis
cult should be of good size
Favorite Peach Pudding. - Put whole
peeled peaches in the bottom of a buttered
pudding dish and pour over them batter
mace of one cup sugar, one cup milk one
egg, two tablespoonfuls of melted butter
two teaspoonfuls of baking powder and
flour 10 make drop batter Spread over
the peaches and bake a 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 roll in sheets about half
an inch thick. TO fit long biscuit tin.
Brush the top with butter and cover with
slices OF peaches arranged in symmetrical
over tapping rows or halved peaches round
ed side up. Sprinkle generously with sugar
cover with another tn of the same size so
that the fruit Will cook, but not be reduced
TO pulp, and bake from twenty to thirty
minutes This is an excellent substitute for
pie.
Peach Cobbler.-This good old southern
Dish should be baked In an earthenware
pudding dish, at least three and a half
inches deep. 1t is made without a bottom
crust but simply lined at sides and top
with the hakiest of pastry. Having but
tered and lined your dish on the sides peel
enough ripe and juicy peaches to fill the
dish. Tear the fruit open instead of cutting
and leave enough of the pits in to impart
Y,
then cover with a rich layer of crust seal
ing down so that no juice will escape and
bake In a hot oven about three-quarters of
al hour If there is danger OF its browning
too rapidly cover with paper. When nearly
done draw to the oven door and dredge
with powdered sugar. Push back for a
few moments longer 10 glaze. A real old
fas honed cook is a sticker for a few
spoonfuls OF brandy poured over the peaches
before the top crust is put on but the ma
Jority OF folks. especially where there are
children in the family. find it quite delecta-
BILE enough without any ''spirituous' addi-
tiTps
Sponge Cake With Peaches and Cream
Bake a thin sponge cake in a long biscuit
tin. and while still warm, or at least fresh
cover with layer of fresh-cut peaches.
Sprinkle with sugar and crown with whip
ped cream.
Peach Rice Balls.-Peaches always fra
ternize admirably with rice, and many are
the delicate desserts made with them in
combination. To make the balls spread
warm. boiled rice. half an inch thick on a
Toured molding board. and cut in pieces
just large enough to wrap around u peach
Have ready some fresh ripe peaches peeled
haiyal put txuo buI