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

with few peach kernels thrown In for ma
vor Let the peaches cook five minutes
from the time they begin to boil. as they
should not be cooked long enough to lose
their shape. When ready to serve turn the
circular mold of rice onto a low crystal
platter. surround it by the not peaches and
pour the rich juice, which serves as dress
ing. around them. When the peaches are
not in season the same dessert may be pre-
pared with preserved fruit.
Peach Ice Cream.-Put into a double boiler
a pint and a half of milk. When at the
boiling point stir in a cup of sugar and a
tablespoonful of arrow root dissolved In
little cold milk. Take from the fire and set
away to cool. When thoroughly cold add
pint of cream, stir in a quart of peaches
that have been peeled and sliced thin, and
freeze. To produce smooth, velvety
cream crush the ice fine, use plenty of rock
salt and turn the crank slowly and evenly.
1 will not require more than twenty min
utes.
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
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 mix
ture 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-Pee1 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 cup
and a half of sugar. Soften an ounce OF
gelatine in little cold water. then dissolve
in boiling water add to the fruit juice and
pulp and freeze.
St. Helena Fruit Sherbet for an Invalid
Take one large egg and beat white and
yolk separately, the white until stiff enough
to stand alone. Add one-half cup of sweet
ened 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 half dozen peaches to dozen
plums. Pare both fruits, arrange in a
glass dish in alternate layers, sprinkling
powered sugar between Stand on 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 layer of good crust, made IN
the proportion of One-half cup shortening
to one cup pastry flour, a salt spoon of salt
and a third or less of a cup of ice water.
Bake the curst as for a lemon pie. FIJI
with fresh peaches, sweetened, and cover
thickly with whipped sweetened cream
Some good cooks advise the addition OF
a little apple marmalade to the peaches
holding that the combination of favors Is
socially pleasing.
Covered Peach Ple.-Llne the PIE pldte
with good paste. cover the bottom with a
LAYER of apple marmaade strained apple
sauce and over this put a generous filling
of sliced peaches. Sweeten to taste, cover
with thin layer of delicate paste, make
a twist OF paste to surround the edge, rolling
so that It will puff up and be light in the
baking; brush the crust over with the white
of an egg and bake about three-quarterS
of an hour in an oven hot at first, but grad
ually cooling. When done dredge with
hack moment to glaze
and serve slightly warm with whipped
cream.
Suggestions for putting up peaches in
various ways will come later.