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

NV - IN ihtISO
dcci. 1t is made without u bottom crust.
hut simply lined at sides and ton With
inc hakicst of pastry. Having puttercd
ana hrod Your dish on the sides. peel
enough ripe and Juicy peaches To Al, tho
dish. Tear the fruit open instead OF cur.
ting. and leave enough Of rho rits IN q,
impart flavor. Swee,en the p,af hes
ahundantly. then cover with y rich ,nxer
Of crust. scaling down SO tina, mn iniccs
will escape. and bake in n hot oven ,ho,,t
~thrce-uuurtcrs OF an hour. If there IN
danger Of its browning too rapidlv oover
with paper. Wien nearly done. draw IN
the over door aud drcdgc with powdered
sugar. yush back fer a few momcnts
longer. TO glaze A real old-fashioncd
cook is II sticklcr for a few spoonfuls of
brandy poured over the peaches before
the top crust is put on; but the majority
Of folk. especially where there arc chill
dren in the family. find 1t quite delectatlo
enough without any ''spirituous'' add.
tions.
SPONGE CAKE WITH PEACHES AND
CREAM.
Bake & thin sponge cake in a long bis.
cult tin. and while still warm, or at
least fresh, cover with a layer OF fresh
cut peaches. Sprinkle with sugar and
crown with whipped cream.
PEACH RICE BALLS.
Peaches alw fraternize admirably
win rice. and many are the delicate de-.
serts made with them in coordination.
To make the balls, spread warm boiled
rice, half an inch thick. on n Toured
moulding board, and cut in pieces lust
large enough to wrap around a peach.
Have ready some fresh ripe peaches, peel
cd, halved and stoned; put two halves
together and wrap the rice blankets
arcund them. Press into shape with the
hands. roll in flour. and wrap each ball
in a cloth that has teon buttered ar,i
Toured. Tie carefully in shape. arrange
on n perforated tin in the bottom of Il
kettle, cover with boiling water and cook
closely covered. half an hour, without al
lowing the water 10 stop boiling. When
done, carefully unwrap, and serve with a
sweet sauce.
PEACHES A LA CONDE.
Boil one-half cup wcll-washed rice in
a quart of wilk and water. half and half,
and a t~caspoonful OF salt. When the rice
is done put into a second mound and
keep on ice until almost frozen. Stew a
dozen peeled and quartered peaches
over the fire in a rich syrup. made Of
one cup of water and two cup OF
sugar. with a few peach kernels thrown
in for flavor. Let the peaches cook five
minutes from the time they begin to boil.
as they should not be cooked long en-
ough to lose their shape. When ready to
serve turn the circular mould Of rice
onto a low crystal platter, surround it by
the hot peaches and pour the rich Juice,
which serves as a dressing, around them.
When peaches are not in season, tho
same dessert may be prepared with pre-
served fruit.
PEACH ICE CREAM.
Pu into a double boiler a pint and a
half Of. milk. When at the boiling point.
stir in a cup of sugar a tablespoonful Of
arrow root dissolved in a little old milk.
Take from the fire and set away to cool.
When thoroughly cold. add a pint Of
cream. stir in a quart of peaches that
have been peeled and sliced thin. and
freeze. To produce a smooth. velvety
cream, crush the ice fine. use plenty OF
rock salt and turn the crank slowly and
evenly. 1t will not require more than
twenty minutes.
PEACH PUREE.
This is used frequently as the first
course in a summer luncheon. Press
ripe sweet peaches that have been
peeled through a sieve, measure. and to
each pint allow one pint of water, half
a tablespoonful of bitter almond and the
Juice of a lemon. Bring to the boiling
point. add a teaspoonful of arrow root
moistened in a half cup cold water. Stir
until the mixture boils again and set
aside TO cool. When ready to serve pour
in sherbet glasses. stand in small bowls
packed with cracked ice. and send to the
table.
PEACH SHERBET.
Peel and press through a sieve enough
luscious peaches to make a quart of pulp.
Add one cup orange juice, half the
amount of lemon juice and a cup and q
half of sugar. Soften an ounce of gela-
tine in a little cold water. then dissolve
in boiling water. add to the fruit juice
and pulp and freeze.
ST. HELENA FRUIT sHERBET FOR
AN INALID.
Take one large egg and beat white
and yolk separately. the white until stiff
enough to stand alone. Add one-half cup
of sweetened peach pulp, BEAT together.
saving out a little OF the white, which
should be left to top the glass in which
the sherbet is served.
PLUM AND PEACH SALAD.
For this purpose use the large egg
plums If possible. and allow a half dozen
to a dozen rlums. Pare both
fruits, arrange in a glass dish in all
ternate layers. sprinkling powdered
sugar between. stan on the ice twenty
minutes before serving. Pears and
peaches are used in the same way for
breakfast or luncheon. using whipped
cream and sugar between the layers.
OPEN PEACH PIE.
Line a rather deep pie plate with a
of good crust, made In te proper.
ton of one-half cup shortening to one CUP
flour, a salt spoon OF salt and a
third or less of a cup of ice water. Bake
he crust as for a lemon pic. FIJI with
fresh peaches. sweetened, and cover
with whipped sweetened cream.
Some good cooks advise the addition OF
a little apple marmalade to the peaches.
that the combination OF flavors