The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-06-25
PEACH AND RICE SWEETS.
Some other Tempting Desserts Concsctsd
by Ingenious Chefs.

by Ingenious Chefs.
Tho season Of peaches always suggests
to those persons who have known its d.
lights the dessert which is called In Francs
peches 4 Ia Condo. They are named after
number Of other good things to eat, all Of
which have one detail in common.
All dishes In which the word Condo ap-
pears have rice somewhere in their makeup.
In many Of them it is limited In quantity;
whom it Is made up with peaches tho supply
L. very liberal. There Is no better dessert
for this time Of tho year. for when made with
fresh peaches that have been we'll cooked
1t Is delicious.
Tho rice should not be like tho ordinary
half cooked rice. In other words. It should
not be hard In the center and fabby around
1t has not been cooked properly.
To be firm but thoroughly done and
white throughout, rice should be boiled In
q double boiler about twice as long as 10
usually Is 1t Is then put into . round
mold and kept on Ice until 1t Is thoroughly
cold.
The peaches should be slowed. They
should first be peeled and then cooked
thoroughly, II possible without losing their
shape too completely. There should be
plenty Of sugar put with them, and the rich
Juice serves as dressing to pour over the
dish when it Is eaten.
When 1t Is to be served the circular mold
Of rice Is put into . plate and surrounded
BY tho peaches. They are hot. Tho rice
should be almost frozen. Over the rice and
peaches should be poured the dressing.
which Is also to be hot.
Another variation Of this way Of cooking
peaches Is to make four slices OF rather
thick pastry cooked until it Is dry and
haky. Between the slices Is laid layer of
rice, very cold and mixed with cream,
which should be thickened with arrowroot
or corn starch.
The peaches ere prepared as II they were
to be served in the style Of Conde But
they are not put on the pastry until it has
been kept in the refrigerator for several
hours and has become very cold. Then
1t Il served with the hot peaches around
the base Of it and the Juice poured over it.
When peaches are not In season the same
dessert may be made with preserved fruits
Of any kind. 1t is necessary to have the
pastry very cold and the rico and cream
put between the layers must be slightly
sweetened and the flavor OF oognao adds
zest to 1t.
Nectarines are also In markst now, but
too costly to be within the reach Of any but
the wealthy. They come from the South.
1sst n sug REV Ycpa sSs
home Of rich man who keeps a garden Of
nectarines.
These are shown to his guests and some
times they get no more than look at the
n than thov rpaNh the table. The
others are sent to New York to uarkst.
The dealer who retails them takes all the
supply and manages to get rid OF them at a
very good price; Many OF his GustS Sn.
establishment and have seen the fruit With
out the opportunity to taste It. Often
during the summer this dealer will get
letters Of this kind:
Il hear you keep Mr.. Ks nectarines.
tarine house at Newport want you to send
me two dozen"
No fruit dealer ever had better adj
vertising agent than this grower. Ho
takes his guests into his greenhouse, shows
Of it unless there happen to be some very
imperfect specimens on the trees.
II they get a taste, they are still certain
to want to have another. So the news
tain shop here in town insures CUSTOMERS
Of the kind he wants for the fruit. They
are not much in demand as rule, and few
Of them, comparatively speaking, are sold
in any but the high priced fruit shops.
There is new kind of alligator pear IN
the market, which dealers say has one I'd.
vantage over those imported from Porto
Rico. It does not have to travel 90 far.
To this circumstance is to be credited the
first chance for mericans to get this popular
salad as cheaply as they ought to.
1t is only the difficulty Of bringing the
pears to this country that has made them
expensive. They are -e--v difficult tn keep
in this climate. If they can be brought
here in less time and put on the market
while they are still fresh and likely to con.
tinue so for several days, they will imme-
diately become cheaper
These pears from Havana which arc
about the same In taste and flavor as those
brought from Porto Rico, can be brought
here much less extensively and quickly,
and 1t may be that after a while this will not
be the most expensive Of salads.
One of the French restaurants uptown
has recently put on it's menu an invention
OF the chef, who thought that the idea OF
chocolate on ice cream suggested other
possibilities to an imaginative cook. So he
has made tart which is not unlike cream
: The pastry is very light and the cream
inside Of it ia made very cold just before
1t Ia served the top OF the pastry Is covered
with chocolate The only hot part Of this
dish is the chocolate. and It makes de,
whipped cream deljcately favored with
benediotipe inside the puff.
Fired by the SUCCESS Of this experimental
has put straw berries into the whipped cream
and favored the hot chocolate with the
mashed and appear in the cream only in the
form Of tiny pink threads.