Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-08-17
House
HOLD
lINTS

| Coming high tide In the peach market and
| suggestions for their free use now and
| conservation against wintry DAYS ara In
| ofder. Whether native to China In its pres
| ent form or as suggested by Martial and
| emphasized by Darwin as an evo!utlonlzed
| form Of the Persian wild almond II mat
ters not. This much is certain. It accom-
| panied the early settlers to this country in
1880 and has taken so kindly to our soil
and climatic conditions that now there ia
| no country in the world where 1t IL grown
in such quantities. and no other place
| where it is within the reach of the poorer
| classes.
a ripe. fresh peach peeled and eaten out
| OF hand is entirely Wholesome, so much so
| that even young children and typhoid pa
| uehes are allowed Its use when fruits as a
| rule are forbidden. The skin should never
| De eaten under any circumstances II is
claimed by physicians that the peculiar
| aclds or the peach are beneficial In the
| treatment OF dysentery. one authority going
80 far as to declare that in case OF such
| trouble he much preferred ripe sound
| fruit, peaches especially. 10 any medicine
mat can be suggested" When stewed the
| dried or evaporated peaches furnish any
| number Of delightful dishes, while des-
| serts made from the fresh fruit are among
the most delicious In all the range OF cook
| cry.
/
| And first tie cobbler which our southern
| cooks made in such perfection.
| For this purpose the richest and rlpest
| fruit Is selected. usually some variety of
the yellow peach. because Of It's superior
richness. Butter a deep earthenware pud-
| ding dish at least three and a half inches
deep. Line the sides with good pastry then
| I'LL the dish with peeled peaches torn in
| halves instead of cutting. Leave in enough
Ia SxrA l,,, Io,,t
then cover with rich layer of crust, seal
ing down so that none of the juices may es-
| cape. Bake In hot oven about three
quarters OF an hour. covering with paper
idly
When nearly done draw to the oven door
dredge over with powdered sugar and set
| back to glaze. real old-fashioned oook
Is stickler for a few spoonfus OF brandy
| poured over the beaches before the ton
crust Is put on. but the majority OF folk
| find 1t quite delectable enough without any
| spirituous additions.
| Baked Peaches.
These are an excellent relish to servo
with roast or fowl. or may be used as
dessert. For this purpose also large, fine
peaches are desideratum. Peel with q
! fruit knife or plunge into boiling water for
q moment. when the skins will rub OF
as easily as the skin OF scalded tomato.
| Leave whole, but stick a couple OF cloves in
each peach for flavor. Arrange in rather
| deep baking DISH sprinkle with sugar. and
dot the tops OF the peaches with bits Of
butter. Add cupful Of boiling water to the
baking pan and sprinkle a few chopped
| nuts over the top IL desired. though they
are not necessary. and bake in a steady.
moderate oven. They may be served cold
| or hot
Peach Fritters.
Peel and cut in halves peaches not over
| ripe Sprinkle with sugar. then roll in reg
| ular frftter batter. powdered macaroons or
! fine stale cake crumbs. Fry in deep fat and
drain and roll In powdered sugar.
Peach Dumplings.
| These may be made Of biscuit dough tho
same as apple dumplngs. or Of pun paste
| rolled into rounds six inches across. Pinch
| up the edges to shape into cups. Arrange
In baking pan and put a peeled peach in
| the center OF each. Sprinkle with sugar
and dot With butter. then bake in hot
| oven
Peach soufle.
| Peel. then rub through a sieve eight ripe
peaches. Stir I'm with them one cup pow
| dered sugar and the beaten yoks OF three
eggs. Whisk steadily for eight minutes.
| then fold in the whites OF six eggs that
| have been whipped to a sttff froth. Turn
into souffle DISH sprinkle with sugar. and
| bake in steady. rather cool oven. for ten
minutes.
Steamed Peach Pudding.
This excellent recipe comes from Mt.
| Berry's Fruit Recipes" Mix well a cup OF
| flour, two of bread crumbs and hat cup
chopped nuts, preferably almonds. Stir in
! the beaten yolks of three eggs, three-fourths
( cup sugar. a little lemon juice, and two
| heaplng cups chopped peaches. Lastly add
the whipped whites Of three eggs. Turn into
! a well-buttered mold and steam two hours.
| Serve with peaches pressed through a sieve
| and sweetened.
Peach Sherbet.
| Boil together for twenty minutes one quart
| OF water and pound OF graduated sugar.
| Cool. add a scant pint Of peach pulp. tea
| spoonful gelatine. softened in cold water,
| then dissolved over the tea kettle. and the
Juice of two oranges and one lemon Freeze.
Peach Ice Cream.
Take two quarts ripe peaches. peel and
| press through a PURGE sieve. Make very
sweet-the exact quantity OF sugar cannot
| be given as it depends on the acidtty OF
the fruit. Crack six peach kernels. mash
fine. and add to the pulp. together with a
| quart rich miuk or thin cream. Freeze.
Peach Betty.
Slice two cupfuls peaches. Butter q
baking dish and lay in IT a layer OF the
peaches sprinklng with cinnamon and SUI
gar and dotting with bits of butter Place
| over this a layer of bread or cake crumbs
! Then alternate peaches and crumbs until
! the dish is three-Quarters full. having
crumbs on top. Add no water but cover
closely and steam three-quarters OF an
hour in a moderate oven. Then remove the
cover and brown Serve with cream q
! sweet sauce.
Peach Encho.
| Measure out seven pounds of peaches
| peeled, then slice cut in halves. three
| pounds and a half OF sugar and pint Of
| vinegar. Put into a porcelain or granite
kettle with two tablespoonfuls whole CHINA
| mon cassia buds and tablespoonful
| whole cloves tied in lace bag. Cook with
the fruit until 1t is spiced to taste, then re-
| move the bag. Cook the peaches until as
| thick as marmalade. stirring frequently and
| taking care not to let II scorch, then put
| into cans and seal.
| Peach Leather.
| This is an old Virginia dainty popular
for the school children's lunch basket. Take
| a peck of ripe freestone peaches. mash after
| peeling and pittins, then press the pulp
| through a coarse sieve. To four quarts OF
| the pulp allow one pint soft sugar, prefera-
| bly brown Mix well. cook about two min
| utes stirring all the time, then spread on