The Washington times., 1906-08-22
Five Receipts for The Luscious Peach

Although "A dish OF freshly sliced
peaches with sugar and cream Is apt TO
be hard 10 improve on. still the cooked
fruit In various attractive guises may be
used as the aeis OF a number OF dainty
desserts. which Will give variety to the
midsummer menu when frequently the
housekeeper Is racking her brains for
some healthful novelty WhereWith 10
tempt the hckle appetites rendered ca
PRECIOUS by the sultry dog days.
Peach Parfait.
Boil together Cor twenty minutes two
cupfuls Of water and two Of sugar, then
add eight large peaches that have been
peeled, quartered. and finely chopped,
and cook six minutes longer. uOW stir
IN the yolks Of three well-beaten eggs,
allowing it 10 thicken until II coats the
back OF the spoon. and place the sauce
pan Immediately in a larger vessel Of
cold water beating until the mixture
Cools. when quite cold fold IN lightly
one quart OF cream whipped solid and
"a drop or two of almond essence and
turn into a chilled freezer. Serve when
smooth and firm in high. long-stemmed
sherbet glasses, with a tablespoonful OF
peach puree poured over each portion.
Peach Tnfe.
Peel a quart Of large, ripe peaches and
cut into small pieces, sprinkling with
saucepan and bring only 10 the boiling
sugar and allowing them 10 stand FOR
half an hour then place In granite
saucepan and bring only 10 the boiling
point. stirring In .wo tablespoorfuls of
geIatlne that has been dissolved IN "a
IJJ.e cold water cook for a moment
.J i1ugcr. then remove from the
when cold beat in the stifny
whipped whites OF three eggs and half
a pint OF whipped cream Pour into
ring mold and get directly on the ice TO
chill and harden, serving unmolded on
a round platter with the center filled
with ice-cold wine jelly and accom-
panied by delicate sweet waters.
Peach Meringue.
Slice in the bottom Of a pudding dish
a layer Of peeled peaches, covering It
with thin slices of cake, and continue
alternating the layers until the dish Is
nearly filed. now pour over slowly A
cupful Of Italian meringue, and after
placing the pudding dish in a moderate
oven for thirty-five minutes. cover the
top with a stiff meringue made from
the whites of two eggs and half a table
spoonful of powdered sugar. browning
in a very hot oven for four or FIVE
minutes. Serve Immediately, accom-
panied by a stirred hard sauce.
Peach SabayOn Whip.
Take the yolks of four eggs. beating
them until very thick with a Dover egg.
beater and adding two tablespoonfuls
of granulated sugar and half tea
spoonful of vanilla; when very light,
pour in gradually a cupfuI Of thick
cream and cook over hot water until
OF the consistency OF whipped cream
Uhe water must not be boiling or the
mixture will CuTdle). Remove from thC
fire. and when quite cold beat in slowly,
a little at a time, a cupful of thick
peach pulp; pour directly into high
sherbet cups and place on the ice TO
chill and ripen. Serve in the glasses
decorating the top of each with a star
of whipped cream and a single large
candled cherry.
Quick Peach Gems.
These are delicious for high tea" and
are made by creaming together half
cupful of butter with one Of sugar and
adding in the order mentioned two we'll
beaten eggs, three-quRrters OF cupful
OF milk and two cupfuls of pastry flour
sifted with n teaspOOnful and a half OF
baking powder; beat for i've minutes